Spongy blueberry cake with almonds and lemon - Frederikke Wærens
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Spongy blueberry cake with almonds and lemon

Spongy blueberry cake with almonds and lemon. This delicious spongy cake with blueberries, almonds and lemons, topped with the most beautiful icing, should be enjoyed with family. I based this on my popular recipe for spongy lemon cake with lemon glaze, but here I added homemade almond flour and blueberry, and I baked the cake in a spring form instead of a bread tin. The almonds give the cake a really nice flavor and texture. You could try replacing the blueberries with, e.g., raspberry. Enjoy!

Spongy blueberry cake with almonds and lemon

Recipe for 10-12 persons
Prep 15 mins
Cook 1 hr
Total 1 hr 15 mins


Blueberry cake


Blueberry cake

Heat the oven to 185 C convection.

Put all the ingredients (except the blueberries) in a mixing bowl and whisk to an even batter for about 2 minutes. It doesn’t matter if the batter separates, it will still be good. Line a 23 cm round spring form with baking paper on the bottom and grease with butter around the sides. Pour the batter into the form and spread the blueberries that have been coated with flour and sugar on top of the batter, pressing them slightly into it. Bake the cake for about 1 hour. Insert a skewer into the cake to see if it is done. Let the cake cool while you make the glaze.


Lightly mash the blueberries with a fork and add the lemon juice and confectioner’s sugar and stir together to form a liquid glaze. Add more confectioner’s sugar or lemon juice if needed. The glaze should be liquid.

Spread the glaze on the cooled cake. Serve immediately. Though you could also wait to cut the cake into slices and refrigerate it until serving. Enjoy!


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