Preparation Step by Step:
- Preheat the oven to 180°C and prepare a 20cm x 10cm baking tray, buttering and lightly flouring it.
- 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.
- Add plain Greek yogurt to the liquid mixture and mix well.
- In another bowl, mix together the almond flour, aluminum-free baking powder, and salt.
- Add the dry ingredients to the liquid mixture, mixing gently and slowly with a spatula until you obtain a smooth mixture.
- Add fresh blueberries (½ to 1 cup) to the mixture and mix gently.
- Pour the batter into the prepared pan and level the surface with a spatula.
- If desired, add some fresh blueberries to the top of the cake to decorate.
- 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.
- Once baked, let the cake cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- 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!
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