Almond and blueberry cake

Blueberries remind me of old times with my grandparents, the times when I used to pick blueberries in my grandparent´s summerhouse land. I remember what a wonderful feeling it was being alone in the nature and play the game of finding and picking the most of this beautiful and good tasting treasure.

My grandma used the blueberries on “Skyr”, very healthy and the most protein rich yogurt in the world. Wish we had this yogurt in Australia too! Grandma Villa or “Villa Amma” as I call her made the Skyr a bit fatter and sweeter, she added cream and sugar in it so it tasted delicious!

Blueberries are a bit pricey, even in Australia so I buy them frozen when not in season, which worked well in this recipe.


4 cups  almond flour
3 tbsp poppy seeds or dates
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup (120 ml) rapeseed oil or ghee
1-2 lemons
3 eggs
1/2 cup honey
2 cups blueberries (half for topping)

Preheat oven to  180°C. Combine the dry ingredients in a bowl and mix. Heat oil and honey in a sauce pan on very low heat until combined. Grate the zest from the lemons and add it to the honey/oil batter. Divide them in half and squeeze the juice from them into the mixture. Add the batter to the bowl with the dry ingredients. Beat the eggs and then fold them into the batter together with 1 cup of the blueberries. Stir gently around with a wooden spoon until combined.

Bake for about 45 minutes , or until golden on the outside and baked all way through (you can cover the cake with tin foil during the last 15 minutes of the baking time, if it starts looking burned) . Remove from oven and let cool for at least 30 minutes before removing the sides.

* You can replace three eggs with 3 tbsp chia seeds and 9 tbsp water that you combine and let sit for 15 minutes.

Serve with Greek yogurt or whipped cream and lot of berries!

Recipe originally from Green Kitchenstories Changed it a bit..

buon appetito!

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