Gluten Free Blueberry Almond Cake

Kiki Cooks
by Kiki Cooks
9 Serves
55 min

This almond blueberry cake is a delightful combination of light, nutty flavors and fresh, juicy blueberries. With a cinnamon crumble on top and a soft, fluffy texture, it’s a gluten-free dessert that’s perfect for any occasion. Whipped egg whites give the cake its airy structure, while the blueberries provide a burst of natural sweetness in every bite. This cake isn’t just delicious—it’s also visually stunning, making it an ideal centerpiece for brunches, family gatherings, or casual afternoons. Serve it warm with a dusting of icing sugar, and enjoy it alongside your favorite tea or coffee. Let’s dive into the recipe!

Gluten Free Blueberry Almond Cake
Recipe details
  • 9  Serves
  • Prep time: 20 Minutes Cook time: 35 Minutes Total time: 55 min
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Ingredients
Topping
  • ¼ cup almond meal
  • ¼ cup dark brown sugar
  • 1 tablespoon canola oil
  • ¼ teaspoon cinnamon
  • 1/2 cup fresh blueberries
  • ¼ cup flaked almonds
Cake
  • 4 eggs, separated
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 ½ cups almond meal
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
Instructions
Preheat your oven to 180°C (350°F). Line an 20cm 98-inch 20 cm round springform pan with parchment paper and lightly spray with cooking oil for easy release.
In a small bowl, combine almond meal, brown sugar, and cinnamon. Add the in the oil and mix well. Place in the fridge to chill.
Beat the egg whites in a clean, dry bowl using an electric mixer until soft peaks form.
In another bowl, whisk together the egg yolks, sugar, vanilla extract, and almond extract (if using) until smooth.
Slowly add in the almond meal and baking powder into the egg yolk mixture. Stir until fully combined.
Gently fold the whipped egg whites into the batter with a spatula.
Pour the batter into the prepared pan. Evenly distribute the blueberries on top. Sprinkle the chilled crumb topping over the blueberries, followed by the flaked almonds.
Bake for 30–35 minutes, or until the top is golden. Allow the cake to cool in the pan for at least 10 minutes before removing.
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