Blueberry Cake with Almond Flour

Preparation Step by Step:

1. Preheat the oven to 180°C and prepare a 20cm x 10cm baking tray, buttering and lightly flouring it.
2. In a large bowl, whisk the room temperature eggs along with the lemon juice, grapeseed oil (or vegetable oil, or melted butter), and sugar until smooth.
3. Add plain Greek yogurt to the liquid mixture and mix well.
4. In another bowl, mix together the almond flour, aluminum-free baking powder, and salt.
5. Add the dry ingredients to the liquid mixture, mixing gently and slowly with a spatula until you obtain a smooth mixture.
6. Add fresh blueberries (½ to 1 cup) to the mixture and mix gently.
7. Pour the batter into the prepared pan and level the surface with a spatula.
8. If desired, add some fresh blueberries to the top of the cake to decorate.
9. Place the cake in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
10. Once baked, let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
11. Serve blueberry cake with almond flour as a delicious, gluten-free dessert to enjoy an explosion of fresh, sweet flavors.

Who is this recipe intended for? This recipe is perfect for those following a gluten-free diet, for those who love experimenting with new recipes or simply for those looking for a delicious and healthy dessert to share with friends and family.

Recipe Tips and Variations:

• If you prefer a lighter texture, you can replace some of the almond flour with rice flour or corn flour.
• For an extra touch of sweetness, you can add a little maple syrup or honey to the dough.
• Add spices like cinnamon or vanilla to enrich the flavor of the cake.

Bottom line:

This almond flour blueberry cake is incredibly easy to make and will prove a hit any time. With a mix of fresh and sweet flavours, it will be a pleasure for everyone’s palate. Make it today and delight yourself and your loved ones with this gluten-free delicacy! Enjoy your meal!