Today’s blueberry almond cake is my latest creation and it’s a good one! There is no skimping of almonds in this cake! Almond meal, sliced almonds, pure almond extract – this cake has got all of it in there. The almond meal makes for a moist, tender crumb, the sliced almonds add texture, and the almond extract helps pull everything together.


  • All purpose flour – 1½ cups
  • Baking powder – 1 tsp
  • Salt – ½ tsp
  • Unsalted butter – ½ cup, softened at room temperature
  • Sugar – 1 cup
  • Eggs – 3, large
  • Vanilla extract – 1 tsp
  • Lemon zest – 2 tsp
  • Almond flour – ¾ cup, lightly packed
  • Fresh blueberries – 1 cup
  • Almonds – ⅓ cup, blanched and halved
  • Powdered sugar – for dusting on top of the cake, optional

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  1. Pre-heat oven to 350 deg.F. Grease and flour a 9″ round cake pan. Line bottom with parchment paper. Set aside.
  2. Sift together flour, baking powder and salt in a medium bowl. Set aside.
  3. In a large mixing bowl, cream the butter, sugar and eggs on medium-high speed for 2 minutes or until light and fluffy.
  4. Add vanilla extract and lemon zest. Mix well to combine. Add almond flour and mix gently to combine.
  5. Tip in the sifted dry ingredients and mix gently to combine. Do not over-mix. The batter will be very thick.
  6. In a small bowl, toss the fresh blueberries in a tablespoon of flour. Fold the berries gently into the cake batter.
  7. Pour batter into the prepared cake pan and smooth the top with a spatula. Tap the pan a couple of times on the countertop to get rid of any air bubbles. Scatter blanched almonds on top of the batter.
  8. Bake for 30-35 minutes or until the cake passes the toothpick test.
  9. Remove pan from the oven and rest for 5 minutes. Remove cake from the pan and cool on a wire rack.
  10. Dust powdered sugar on top of the cake, if desired. Serve cake slices with coffee, tea or milk.