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This Gluten-Free Blueberry Almond Cake Recipe Is The Best Way To Use The Last Of Those Summer Blueberries

Make the most of summer's bounty while you can.

As someone who loves any and all desserts, I never thought a gluten-free dish could taste better than a dish with gluten. Until, that is, I discovered how amazing almond flour is for said desserts. Turns out this kind of flour enhances the flavor, making it extra-delicious. But don’t take my word for it: Go pick those last few blueberries from the bush in your backyard, whip up this gluten-free blueberry almond cake and sit back with a slice and a cup of iced tea. Heaven.

Note: This recipe could also easily be ‘vegan-ized’ by swapping out the eggs with a substitute. (The consistency just might not be as fluffy.)


(Total Time: 1.5 hours)


  • 3/4 brown rice flour
  • 3/4 cup almond flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup sliced almonds
  • 3/4 cup sugar
  • Zest of 1/2 orange
  • 6 ounces unsalted butter, softened
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 3 large eggs, room temperature, whisked
  • 2 tbs almond milk
  • 1 3/4 cups fresh blueberries
  • Powdered sugar


  1. Preheat oven to 325 degrees. Grease an 8-inch cake pan with butter and set aside.
  2. Mix the wet and dry ingredients in separate bowls. In the first bowl, mix together the brown rice, almond flour, baking powder and salt. Add half of the sliced almonds to your dry mixture.
  3. In the second bowl, combine the sugar and orange zest. Add butter, almond and vanilla extracts. Cream the butter and sugar on medium-high speed until light and fluffy, about 4 minutes. Reduce the speed to medium and add in one egg at a time. On low speed, slowly add the flour and milk, alternating, a bit at a time until it’s thoroughly combined.
  4. Lightly dust the blueberries with a little brown rice flour. Transfer the batter into the greased cake pan and distribute the blueberries on top, pressing them into the batter.
  5. Top with the remaining sliced almonds.
  6. Bake for 50 minutes. Allow the cake to cool still in the pan and on a wire rack for about 10 minutes.
  7. Once it’s cooled, using a knife, run along the sides of the cake to loosen the cake and invert onto a rack. Flip and allow the cake to cool right-side up.
  8. Top with powdered sugar.

Gluten-free blueberry almond cake


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