Blueberry Almond Flour Cake
Need a quick, last minute treat to bring to a potluck brunch or a book club meet up? This 5-ingredient Blueberry Almond Flour Cake from the website Melanie Cooks is a great example of how baking can be both easy and nourishing. Blueberries are in season right now, so this recipe will be on heavy rotation this summer!
Why You’ll Love This Blueberry Cake
This fiber-rich, naturally gluten-free cake requires no special equipment, no lengthy ingredient lists, and no complicated techniques. The ingredients are straight forward; you may have been wondering what to do with that almond flour you picked up a while ago. The cake can easily be whipped up as a last minute breakfast or dessert, without spending a lot of time prepping in the kitchen. I really like these low-ingredient, quick recipes, especially when I’m really busy or feeling fatigued.
Nutrition Benefits at a Glance
- Rich in fiber from the almond flour and blueberries
- More protein than a typical cake from eggs and almond flour
- Heart-healthy fiber and antioxidants from the blueberries
- Naturally gluten-free (if you avoid gluten check the almond flour package to make sure it’s not made on shared equipment)
- No refined sugar, sweetened with maple syrup.
- Gut supportive ingredients like almond flour and blueberries
Blueberry Almond Flour Cake
Ingredients
- 4 eggs
- 1/4 cup maple syrup (85 grams)
- 1 1/4 cup almond flour (140 grams)
- 1 tsp baking powder
- 12 oz blueberries (340 grams)*
Instructions:
- Preheat the oven to 400° F (204° C).
- Lightly grease a 9” round cake pan.*
- In a large bowl, lightly beat the eggs then stir in the maple syrup.
- In a small bowl, mix together the almond flour and baking powder. Stir the dry ingredients into the egg/syrup mixture.
- Fold the blueberries into the batter.
- Pour the batter into the prepared cake pan and bake for 30 minutes or until a knife or toothpick comes out clean. The top will be a golden brown.*
- Remove from the oven and allow the cake to cool 5 minutes before serving.
*Notes:
- Blueberries are in season as I write this, but frozen would absolutely work.
- Lemon zest elevates blueberries, cinnamon is warming and always lovely at breakfast, and vanilla is comforting. Try adding one of these to the recipe to make it yours.
- The original recipe suggests adding 1/2 cup of walnut pieces to the batter, but sliced almonds would also be tasty.
- I used a greased 8" glass square baking dish and would recommend adding some parchment paper on the bottom of the pan to keep the cake from sticking. The cake wasn't quite done at 30 minutes because of the different pan size, so I turned off the tem[ and let the cake sit in the oven for a while.
- The batter could also be divided into small muffin tins with paper liners.
Serving Suggestions & Storage Tips
Serve warm. Store leftover cake in an air-tight container in the refrigerator for a week or on the counter for no more than four days.
Perfect for Special Diets
This blueberry almond flour recipe works beautifully for:
- Gluten-free diets
- Vegetarians
- Those reducing refined flour intake
- Meal prep enthusiasts
Blueberries are low in calories but high in nutrients, providing fiber, vitamin C, vitamin K, and manganese in every serving. Blueberries are especially rich in anthocyanins, the compounds responsible for their deep blue color. Research suggests that the anthocyanins in blueberries may help protect against cellular damage and support the body's natural defense mechanisms. The fiber content in blueberries also supports digestive health, which is particularly important for those undergoing cancer treatment, as maintaining a healthy gut microbiome can influence immune function and overall wellbeing. Check out The Cancer Pod episode about the health benefits of berries!
Almond flour is naturally gluten-free and packed with healthy fats, plant-based protein, and vitamin E, a nutrient known for its antioxidant properties and role in supporting immune health. Almond flour also provides magnesium, which is important for muscle and nerve function. It also has a bit more protein than gluten-free flour blends and adds a touch of flavor to the cake. The fiber in almond flour also is a prebiotic, feeding the good bacteria in our gut. Listen to our episode about the health benefits of prebiotics!
Maple syrup contains small amounts of minerals like manganese and zinc, and has a slightly lower glycemic index than refined sugar. It also provides a more complex flavor profile when added to this recipe.
The cake works equally well for breakfast, lunch, dinner, or whenever you’re looking for a healthy, sweet treat. Its balanced macronutrient profile makes it suitable for any time of day, providing sustained energy without the blood sugar rollercoaster of traditional desserts.
(Approximate) Nutrition per slice (12 slices per cake**)
- 177 calories
- 7.2 grams protein
- 3.5 grams fiber
** I sliced the cake into 16ths but I think 12ths are more realistic serving sizes.
Leah Sherman, ND, FABNO, RYT, y4C
The #cancerinsider
Leah’s dream job as a naturopathic physician was to work at an integrative cancer center. She never thought she would also become a patient. She’s the #cancerinsider of The Cancer Pod, offering her insight on the podcast from the perspective of patient and doctor.
Dr. Sherman holds a BFA in Medical Illustration from Virginia Commonwealth University. She has extensive experience working as a graphic designer in New York City and Richmond, Virginia, and pursued a career in naturopathic medicine after seeing the benefits of natural medicine on overall health firsthand. In 2007, she graduated from the National College of Natural Medicine (now the National University of Natural Medicine), then completed two years of a naturopathic family medicine residency at the clinics affiliated with the college. She was accepted to a two-year naturopathic oncology residency at the Goshen Center for Cancer Care in Goshen, Indiana. She then went on to work as a naturopathic doctor at Cancer Treatment Centers of America in Arizona (now City of Hope) and later returned to the Goshen Center for Cancer Care.
In 2018, Dr. Sherman completed IFM Certified Practitioner training through The Institute for Functional Medicine. She is a certified yoga teacher registered with Yoga Alliance, and has received additional yoga teacher training through yoga4cancer and Love Your Brain. She is licensed as a naturopathic doctor in the state of Wisconsin, although she currently is not seeing patients.
Dr. Sherman was diagnosed with stage II breast cancer in 2014, and underwent treatment… Read More
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