Blueberry, Lemon & Almond Cake

Hooray, the Swedish forests are down with the blues again! You can literally just take three steps from the porch of our summer house and stand completely surrounded by an ocean of blue gems. It’s an August luxury when you live in Sweden. Even Elsa sneaks away on short blueberry foraging tours. You can easily tell where she has been just by looking at her blue stained hands, mouth, knees and … dress. And of course by the big grin on her face when she says: “I found bueblerries!”.

We mentioned earlier that we have been baking and eating bueblerries, ehm, blueberries in lots of different ways these last weeks. They have of course been thrown into smoothies, used in tarts, gobbled down by the handfull and sprinkled over our breakfast yogurt. But one of the most fun thing we did was Mini Calzones with ricotta, maple syrup, lime & blueberries. We made this dough, divided it in small cirkles that we filled it with blueberries, lime juice, maple syrup and ricotta cheese, and wrapped them up like calzones. Super cute and delicious. We did half the batch with normal savory filling and half with the sweet blueberry filling. That way, our dinner seamlessly turned into dessert. But now we’re loosing ourselves in the calzones when we should really talk about this cake.

We have baked a couple of different gluten free cakes before, but until this day we had never made an almond cake. Today we made three. Think of this cake as a distant relative to a sponge cake, although grain free, dairy free (well, that depends on what you glaze it with), possibly vegan, and much tastier. We filled it with lemon to give a sour twang to the richness of the almond flour, poppy seeds because they are so fun to chew on, and blueberries because it would be stupid using any other fruit this month.

Blueberry, Lemon, Poppy Seed & Almond Cake
Serves 8-10

Inspired by Coco’s and Elana’s almond cakes.

4 cups (400 g) almond flour
3 tbsp poppy seeds
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup (120 ml) rapeseed oil or ghee
1/2 cup (120 ml) honey or maple syrup
2 small organic lemons
3 large eggs (replace with chia seeds* if you are vegan)
2 cups (300 g) blueberries (save half for topping)

1 cup/240 ml (250 g) Turkish yogurt, drained (use vegan cream cheese if you are vegan)

2 tbsp honey or maple syrup
1 tsp vanilla extract

Preheat oven to 350°F / 180°C. Combine almond flour, poppy seeds, salt, baking powder and baking soda in a large bowl and set aside. Heat oil and honey in a sauce pan on very low heat until combined. Grate the zest from the 2 lemons and add it to the honey/oil batter. Divide them in half and squeeze the juice from three of the halves into the mixture, saving one half for the glazing. Add the batter to the bowl with the dry ingredients. Beat the eggs and then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined. Grease a 8-inch spring form cake tin, and add the batter to it.

Bake for about 40-50 minutes (depending on size of the pan and oven), or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time, if it starts looking burned) . Remove from oven and let cool for at least 30 minutes before removing the sides. Meanwhile, start making the glazing. Drain yogurt in a milk cloth or coffee filter for about 10 minutes. This is to make the yogurt less runny. Discard the water and combine the thick yogurt with honey vanilla extract and the juice from the remaining lemon half. Leave to chill in the fridge. When the cake has cooled completely, cover it with glazing, top with the remaining blueberries and serve. You could also just serve the cake with blueberries and yogurt on the side.

* You can replace three eggs with 3 tbsp chia seeds and 9 tbsp water that you combine and let sit for 15 minutes.


  • Your blog is unbelievably amazing! Your photography is stunning! You should teach food photography courses if you don't already, I would totally want to go. Random question if you don't mind me asking, what did you use for the backdrop of these photos? I've taken so many light photos on my blog with light backgrounds and I'm wanting to try some darker backgrounds. Thanks :)
  • Just found your site through Prismatic. This recipe looks delicious, I'll try it with coconut oil instead of the rapeseed, it's super healthy. Love the poppy seeds!
  • Katie
    What a lovely recipe. Do you have any thoughts on using squeeze-dried almond pulp (made from almond milk) as opposed to dry almond flour?
  • Totally gorgeous and so delicious looking! YOu lucky ducks to have blueberries all around. I can only buy them in teensy little packages at the store. :(
  • Stephanie
    This looks beautiful! I want to make this for my daughter's birthday. I don't have turkish yogurt or vegan cream cheese. Can I use regular cream cheese or whipping cream? Any other suggestions? Thanks!
    • Hi Stephanie, yes you can definitely use regular cream cheese or whipped cream instead if you prefer that. Good luck! /David
  • Toni
    This recipe looks awesome!! I wanted to try it, but as I live in Germany I wasn't really sure how to translate the "turkish yogurt" for the frosting. Is it basically just usual plain yogurt?? Or is there anything special about it? :)
    • Hi Toni, Turkish Yogurt is similar to Greek Yogurt. It is fatter than plain yogurt (around 10%) and is therefore thicker and better to use as topping on a cake. You can also replace it with Quark cheese if that is easier to find in Germany? Good luck! /David
  • Camille
    I made this last night and it turned out beautifully! It's delicious and subtle. It was just as good when i had one (or two) slices this afternoon! xoxo
  • I hope the birthday boy will like this tomorrow morning. Looks good so far
  • I made this tonight - absolutely incredible. I made a few changes - i used coconut oil instead of ghee, 2 1/2 cups almond flour and 1 1/2 cups buckwheat flour. came out beautifully. i'll be posting it up on my blog, with thanks to you guys. thanks xoxo
  • Jane Avery
    I made this cake on my half term holiday- totally delicious, and wolfed down by my hungry teenagers and friends. For topping I mixed cream cheese with yoghurt, to make it thicker (I had only v runny yoghurt) and also grated some extra lemon zest into this topping- SO good! Thank you for all your lovely recipes that you are sharing, trying them out has made a real difference to how healthily we all eat now, as a family.
    • Hi Jane, thank you for your comment. We are very glad that you enjoyed the cake and that we have been able to help your family eat healthier. /Luise
  • This look great, the photos a fantastic. I wish blueberries where in season in Australia at the moment. I might try it with frozen ones.
  • Greer
    Hello! I'm baking this for my book club tonight and was wondering about the last lemon half - you say to keep it aside for the topping, but there's no mention of lemon juice in the instructions for the glaze?
  • Laura
    One of the best cakes ever! My friend and I made this for a bbq on Saturday and we replaced almost all of the sweetener with 2 over-ripe mashed bananas, and it was to die for! Thank you!!!
    • Laura
      And we used coconut oil instead of rapeseed oil. The kitchen smelled just heavenly.
  • Kristin
    Thank you for this wonderful recipe. It's super delicious, but I have to agree with Adrienne -- the center turned out too moist -- almost uncooked. I baked it for 50 minutes (covering with tinfoil at the end), and I followed the recipe (although I subbed butter for ghee). Any suggestions for next time? I'd definitely like to make it again soon (my kids love it). Thanks again.
  • I made this yesterday for my birthday cake. It was absolutely divine! I used a citrus infused olive oil that I had on hand in place of the grapeseed oil and used the maple syrup instead of honey. I cannot.get.enough of this cake! Thank you so much for the post, and for adding a little sweet treat to my birthday!
    • Jessica
      Currently making the vegan version (with chianti seeds and maple syrup) - how do you get the rapeseed oil and maple syrup to combine? I've tried on the lowest heat on my cooker and it bubbles but there's no mixing. Help! (Thank you in advance). J
  • I favor a more Primal/Paleo way of eating so I always have to pass your legume/grain/dairy recipes by, but your blog is so beautiful I'll never unsubscribe. After all, every once in a while you come out with a recipe like this: so close that it is easily adapted!
  • This cake looks incredible! I love the taste of berries and nuts in cakes.
  • Amazing! Nu är det bara att gå ut och plocka... Thanks for the inspiration!
  • Looks super yummy! Love the combination with blueberries and poppy seed lemon cake! And I'm happy to see that the recipe index is back on the blog. Now I don't need to borrow my boyfriends iPhone when I'm trying your recipes :). (But I really love your app! I just don't have a smart phone...)
  • The blueberries that grow wild here are TINY! It would take many hours scouring the fields to get the bowl-ful you have there. They must be a different variety. What a wonderful treat for a late summer gettogether before the arctic winter hits.
  • I LOVE the flavors of this cake! Just made lemon poppyseed pancakes, topped with blueberries - thinking this needs to be next!
  • Adrienne
    Hi There! I love your blog! I tried making this cake last night but even after 70 minutes in the oven at 350C in an 8 inch spring form (plus the tin foil top)...the centre of the cake still seemed very moist and almost the cake supposed to be that moist? This is the first time I have cooked with almond flour so I was unsure what the consistency was supposed to be. However, it was still delicious and my partner and I ate it anyways. :)
  • sandra
    I've made this yesterday for our garden party and it was absolutely delicious!! It was gone in a blink of an eye, everybody sighing with delight, so thank you! Since blueberries are my favorite berries, I've planted some plants in our garden but they don't thrive yet, they seem to need a lot of water. Sweden seems like a wonderful place to live. All the best, keep cooking the way you do! Sandra
  • Sini
    Your cake looks beautiful an so delicious! Last Wednesday I went foraging for some blueberries at our summer house. It really is a priority to live here in Scandinavia with all those delicious things growing in our forests - and everyone can enjoy them!!
  • Danila
    Thank you for the tip about chia seeds. This is just another confirm of how beautiful your blog is! Best wishes from London! :-)
  • Diana
    I just made this cake and it is delicious! The only thing I would point out is that I cooked it for only 42 minutes and it came out pretty burnt so I had to scrape off the sides and the top. Just a warning for anyone else baking it!
    • Hi Diana, we are glad that you liked the cake. It is true that it can get a little brown during the end of the baking time. We have used a couple of different baking pans and the time has varied from 45-52 minutes until it gets baked through, but the time can of course vary between different ovens. A good advice is to always keep an eye on the oven during the last half of the baking. You can cover the cake with tin foil during the last 15 minutes of the baking time, to help it being baked through without getting burned. We have also added that advice in the recipe. Thanks for letting us know. /David
  • I usually substitute apple sauce for oil when baking. Do you suppose that would work here? Can't wait to try this!
  • Just learned about this blog! I love it, and your blueberry cake looks delicious.
  • Dear, I am so fond of your blog, simply all this food is amazing! Sunday I am turning 23 years old, and the weekend will be spend with family and friends. Since I do not eat sugar, this blueberry, almond, and lemon cake is just the perfect cake for a non-sugar eating birthday girl! Currently, I am waiting to add the glazing plus berries to the cake. Cannot wait to try it later this afternoon. All the best, Anne, Denmark

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