Almond, Lemon & Blueberry Cake

The combination of lemon, almond and blueberry is where it’s at. With Christmas only 6 weeks away and blueberries abundant and in season, there’ll been no complaining from anyone when you bring this blue -laced baby out on show.

It’s deliciously grain free, gluten free with options for dairy free. Here’s what you’ll need :

4 Cups Almond Meal

2 fresh Lemons

2 Eggs

2 Cups fresh BlueberriesBlueberries

3 Tbs Poppy Seeds

1 Tbs Chia Seeds

3 Tbs Water

1/2 Cup Coconut Oil or Butter (or 1/4 Cup of each)

1/2 Cup Honey

1/2 tsp Baking Soda

1 tsp Baking Powder

Pinch of sea salt


Preheat your oven to 180C. In a medium glass, add chia seeds and water. Mix well and set aside for approx. 10 minutes to form a gel.

In a large bowl, combine almond meal, poppy seeds, salt, baking powder and soda.

Over low heat, add butter / oil and honey to a saucepan and blend. Zest 2 lemons and add the zest to saucepan. Juice your lemons and add the lemon juice to the saucepan, stirring for 30 seconds before removing from heat.

In a separate bowl, beat eggs and add in chia seed gel.

Add the wet saucepan mix to the large bowl of dry mix and combine, then adding the eggs/chia mix and continue to combine well.

Once it is all well combined, add 1 Cup of blueberries and gently fold them in (the other cup of blueberries is for the topping).

Line a cake tine with baking paper and add batter. Bake for approx. 40 – 50 minutes (cover the cake with foil for the last 20 minutes if it’s looking burnt).

Remove from oven and let it sit to cool before topping.

Either top with chilled greek or coconut yoghurt and scatter the extra blueberries. Alternatively serve with homemade ice cream or serve on its own.

I hope you enjoy it as much as we do! I’d love to hear what you think.

To your good health,

Tracie x


Tracie is an accredited nutritionist & media spokesperson, having featured in the Sydney Morning Herald, Huffington Post and on ABC Radio. Her office is based in Brisbane, Australia for personal consultations, personal shopping tours and in-home tailored pantry makeovers with health fund rebates available on services.
 This recipe has been adapted from Green Kitchen Stories








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