blueberry-almond cake

Inspired by a blueberry-frangipane tart we had earlier this year in France, this is a sweet, almondy cake with a lovely, fresh bite of blueberry. Lemon zest would be a nice addition, if you have a lemon lying around!

Note: Set out the eggs, butter and buttermilk ahead of time so that they can reach room temperature.

Recipe is for one 22 cm/9" cake.


  • sugar 375 g 13 oz
  • butter 225 g 8 oz
  • eggs 3
  • vanilla extract 1 teaspoon
  • almond extract 1/4 teaspoon
  • buttermilk 180 g 6.5 oz
  • whole wheat flour 200 g 7.25 oz
  • almond meal 150 g 5.25 oz
  • salt 1/4 teaspoon
  • baking soda 1/2 teaspoon
  • corn starch 1 1/2 teaspoon
  • blueberries 250 g 9 oz
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Grease and flour a 22 cm 9" springform cake tin. Preheat oven to 165 degrees Celsius 375 degrees Fahrenheit.

Cream the butter and sugar. Add the eggs, one at a time, scraping down after each addition. Add vanilla and almond extracts.

Gradually add buttermilk to creamed mixture.

Sift together dry ingredients and fold into creamed mixture.

Toss blueberries in a bit of flour and fold into batter.

Pour batter into springform pan and bake for 80-90 minutes.