Gluten Free Blueberry Almond Tea Cake
This is the perfect light and airy cake to enjoy with your favorite cup of tea or coffee for a sweet afternoon pick-me-up!
When you’re looking for a super fast and easy cake recipe that can be served as is right out of the oven, this one will impress you! I love whipping this one up early in the morning when we have guests or if we have little to no time before unexpected visitors stop by.
All the ingredients in the cake are simple and you probably already have them all on hand if you’re an avid gluten free baker. All the ingredients get mixed into the same bowl so, aside from being a ridiculously easy recipe to put together, clean up is a breeze.
I used Monk fruit sweetener to sweeten up this recipe, I have been really been enjoying it lately and it helps to keep recipes like this one fairly low-carb as well as keto-friendly. You can, however, use regular sugar or even coconut sugar if you’d like. Keep in mind that if you use coconut sugar, your batter will be a darker color and you wont have the lovely contrast between the cake and the blueberries.
If you don’t have fresh blueberries on hand, feel free to use frozen ones or even swap out the blueberries for raspberries or even strawberries!
I think this recipe will quickly become your favorite “easy and fast to make” recipe to have on hand whether you’re making it for guests or your family. I whipped up this recipe one morning during our stay with our friends at the cottage in Round Top and it was a huge hit! I literally blinked and it was all gone 😅.
Gluten Free Blueberry Almond Tea Cake
Ingredients
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- zest of 1 lemon optional
- 1/3 cup melted butter cooled to room temperature
- 1/3 cup Monk fruit sweetener or granulated sweetener of choice
- 2 cups almond flour
- 2 tsp baking powder
- 1/4 tsp pink Himalayan salt
- 1/2 cup blueberries plus more for topping
Instructions
- Preheat oven to 350° F. Butter and line an 8 X 5 loaf pan with parchment paper.
- Mix eggs, butter, vanilla extract, almond extract and Monk fruit sweetener together in large bowl and whisk to combine.
- Add almond flour, lemon zest (if using),salt and baking powder to the wet ingredients and gently fold together with a spatula.
- Add in blueberries and mix to combine.
- Transfer batter to the prepared pan, using spatula to smooth top and decorate with extra blueberries if desired.
- Bake in preheated oven for 45-50 min or until edges are golden-brown and center is set.
