I created this recipe after a dinner I attended. I was in charge to the dessert but didn’t have time to go grocery shopping. Instead, I looked in my cupboards and fridge to create something. Almond flour and frozen blueberries was the inspiration and creation of a Blueberry Crumble Almond Cake!

Begin with the cake. Separate 4 eggs. In a mixing bowl, add the 4 yolks and 1/2 cup of sugar. Mix the sugar and yolks until it is a nice light yellow. The sugar should have dissolved. To this mixture, add the zest of one lemon.

Mix the zest into the mixture. Add 1 1/2 cup almond flour and stir until incorporated.

The next step is very important. This helps to make the cake fluffy! Beat the egg whites until they are stiff. Once they are stiff, add the egg whites to the almond batter and carefully fold in. Make sure you throughly and only until the egg whites are incorporated. Set the batter aside.

To make the crumble topping, you will need 1/2 cup melted butter, 1 3/4 cup flour, 3/4 cup brown sugar, and 2 teaspoon cinnamon. Add all the ingredients for the crumble into a bowl and mix. The mixture will form clumps which is what you want for a crumble top.

Preheat the oven to 350 degrees F. To assemble the cake, add 1 cup of frozen blueberries into the batter and give it a mix. You want to do this right before you assemble so that the blueberries don’t bleed too much. Pour the batter into a 9 inch greased cake pan.

In a small bowl, mix 1 cup blueberries with 1 tablespoon fresh lemon juice. Sprinkle the blueberries onto the cake batter. Top the whole thing with the crumble.

Bake the cake for about 1 hour until a knife comes out clean. Take the cake out of the oven and let it cool. Just before serving, dust with some powdered sugar.

I’ve also made these in tiny ramekins! Enjoy 🙂

Ingredients for Cake

• 1 1/2 cup almond flour
• 4 eggs separated, room temperature
• 1/2 cup granulated sugar
• 1 tbsp lemon zest grated from 1 lemon
• 2 cup blueberries with a squeeze of lemon juice (1 tbsp)

Ingredients for the crumble

• 1 3/4 cup flour
• 3/4 cup brown sugar
• 2 teaspoon cinnamon
• 3/4 cup melted butter

Instructions

1. Preheat the oven to 350 degrees F.
2. Begin with the cake. Separate 4 eggs. In a mixing bowl, add the 4 yolks and 1/2 cup of sugar. Mix the sugar and yolks until it is a nice light yellow. The sugar should have dissolved. To this mixture, add the zest of one lemon.
3. Mix the zest into the mixture. Add 1 1/2 cup almond flour and stir until incorporated.
4. Beat the egg whites until they are stiff. Once they are stiff, add the egg whites to the almond batter and carefully fold in. Make sure you throughly and only until the egg whites are incorporated. Set the batter aside.
5. To make the crumble topping, you will need to mix the melted butter with the flour, brown sugar, and cinnamon.
6. To assemble the cake, add 1 cup of frozen blueberries into the batter and give it a mix. You want to do this right before you assemble so that the blueberries don’t bleed too much. Pour the batter into a 9 inch greased cake pan.
7. In a small bowl, mix 1 cup blueberries with 1 tablespoon fresh lemon juice. Sprinkle the blueberries onto the cake batter. Top the whole thing with the crumble.
8. Bake for an hour or until the knife comes out clean. Let it cool before removing from baking pan. Dust with powdered sugar before serving.

If you liked this recipe, check out the other ones on our blog.