Blueberry Cake (Almond Flour)

A deliciously moist and fluffy grain-free cake with fresh blueberries, this treat is lovely any time of the day.

3 eggs
¼ cup avocado oil
½ cup pure maple syrup
1 tsp. pure vanilla extract
½ tsp pure almond extract
2½ cups almond flour
1 tsp. baking powder
½ tsp. sea salt
1 cup fresh blueberries

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4) and line an 8” spring form pan with parchment paper.

Add all of the ingredients except for the blueberries to a blender and blend until well-combined. Gently stir in the blueberries.

Pour the cake batter into the prepared pan and top with more blueberries if desired. Bake on the center rack of the oven for 45-55 minutes, or until the top is golden-brown and the cake tests clean.

Allow the cake to cool completely before releasing it from the spring form pan and slicing.

If you’d like, you can dust the cake with powdered sugar or sugar-free confectioners’ sweetener.

Makes 1 (8”) cake.

Cook’s Notes: Make it low-carb by omitting the pure maple syrup. Add ⅓ cup of your favourite sugar-free sweetener and ⅓ cup of canned coconut milk or avocado oil.