Bright, moist, and bursting with flavor, this Blueberry, Almond and Lemon Cake is like spring in every bite. The lemon brings brightness, the blueberries add bursts of juicy sweetness, and the almond gives it that subtle, nutty depth that makes this loaf feel a little extra special. Whether served for brunch, dessert, or a midday pick-me-up, it’s the kind of cake that gets people asking for seconds.

Behind the Recipe

This recipe came about after a weekend trip to the farmers’ market. I had a fresh basket of blueberries, a jar of almond flour I hadn’t touched in weeks, and a few lemons that were on their last leg. I tossed them together with a basic cake base, added a glaze for fun, and before I knew it, I had a cake that’s now requested almost weekly in our house.

Recipe Origin or Trivia

The classic lemon loaf has always been a staple in European tea houses and home kitchens. This version draws from French and British influences — where lemon, berry, and almond cakes are beloved — but brings them together into one flavorful, soft loaf. The glaze is a nod to traditional lemon drizzle cakes, which soak the loaf in citrusy sweetness.

Why You’ll Love Blueberry, Almond and Lemon Cake

Every slice offers the perfect balance of zesty, sweet, and nutty. Here’s why it’s a keeper:

Versatile: Works for brunch, dessert, or even breakfast with a cup of tea.

Budget-Friendly: Made from basic pantry staples and fresh fruit.

Quick and Easy: Simple steps with bakery-level results.

Customizable: Swap berries, add more zest, or top with sliced almonds.

Crowd-Pleasing: Moist, flavorful, and hard to stop at one slice.

Make-Ahead Friendly: Stays fresh and tender for several days.

Great for Leftovers: Tastes even better the next day, and toasts beautifully.

Chef’s Pro Tips for Perfect Results

These simple tips will make your loaf extra memorable:

Toss blueberries in a little flour to keep them from sinking.
Use fresh lemon juice and zest — it makes a big difference.
Don’t overmix the batter, or the loaf will be dense.
Let the cake cool before glazing for a neat finish.
Store wrapped at room temp to keep the texture soft.

Kitchen Tools You’ll Need

This cake doesn’t require much, but a few good tools help:

Loaf Pan: Standard 9×5 inch for that perfect slice.

Mixing Bowls: For dry, wet, and glaze components.

Microplane Zester: To get that fresh lemon aroma.

Rubber Spatula: For folding without overmixing.

Hand Mixer or Whisk: To blend ingredients evenly.

Wire Rack: For cooling the loaf completely before glazing.

Ingredients in Blueberry, Almond and Lemon Cake

Each ingredient brings its own flair to the mix. Here’s what you’ll need:

All-Purpose Flour: 1 cup. Forms the base of the loaf and gives it structure.
Almond Flour: 1/2 cup. Adds moisture and a delicate, nutty texture.
Baking Powder: 1 1/2 teaspoons. Gives the cake its lift and soft crumb.
Salt: 1/4 teaspoon. Balances the sweet and enhances flavor.
Unsalted Butter: 1/2 cup (softened). Rich, creamy base for flavor and tenderness.
Granulated Sugar: 3/4 cup. Sweetens the batter and helps with browning.
Eggs: 2 large. Add structure and moisture.
Vanilla Extract: 1 teaspoon. Adds warm depth.
Lemon Zest: From 2 lemons. Packs in bright citrus fragrance.
Lemon Juice: 2 tablespoons. Adds tartness to balance the sweetness.
Milk or Buttermilk: 1/4 cup. Keeps the batter smooth and moist.
Fresh Blueberries: 1 cup. Juicy, sweet bursts in every bite.
Powdered Sugar: 3/4 cup (for glaze). Makes that smooth, sweet icing.
Lemon Juice (for glaze): 2–3 tablespoons. Creates a tangy, pourable consistency.

Ingredient Substitutions

No worries if you’re missing a few things — here’s what works:

Almond Flour: Use more all-purpose flour, though texture will be less tender.

Blueberries: Swap for raspberries, blackberries, or chopped strawberries.

Buttermilk: Use milk plus 1/2 teaspoon lemon juice or vinegar.

Butter: Try coconut oil or vegan butter alternatives.

Lemon Juice: Lime juice can work in a pinch, though the flavor will shift.

Ingredient Spotlight

Blueberries: These juicy berries bring sweet-tart bursts and add beautiful pops of color inside the golden crumb.

Almond Flour: Gives the cake a finer crumb and more moisture, while adding a subtle nuttiness that pairs beautifully with lemon.

Instructions for Making Blueberry, Almond and Lemon Cake

Ready to bake something bright and beautiful? Here’s how to bring this loaf to life:

Preheat Your Equipment:
Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
Combine Ingredients:
In one bowl, whisk all-purpose flour, almond flour, baking powder, and salt. In another, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
Prepare Your Cooking Vessel:
Gradually add the dry ingredients to the wet, alternating with milk. Stir just until combined.
Assemble the Dish:
Toss blueberries with a teaspoon of flour. Gently fold them into the batter. Pour into the prepared pan and smooth the top.
Cook to Perfection:
Bake for 45–50 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Finishing Touches:
Whisk powdered sugar and lemon juice into a thick glaze. Pour over the cooled cake, letting it drip down the sides.
Serve and Enjoy:
Slice and serve on its own, with whipped cream, or even lightly toasted with butter.

Texture & Flavor Secrets

This loaf walks the line between cake and quick bread. The crumb is tender and moist, thanks to the almond flour, while the blueberries keep it juicy. The glaze adds a bright citrus finish that ties it all together.

Cooking Tips & Tricks

Make your loaf truly shine with these extra touches:

Use room temperature ingredients for smoother mixing.
Don’t open the oven door too early — it may cause the loaf to sink.
Glaze the loaf on a cooling rack with parchment underneath for easy cleanup.

What to Avoid

Common missteps can lead to soggy or dense results:

Overmixing the batter will make the cake tough.
Using too many blueberries can weigh the batter down.
Skipping the glaze? It adds both flavor and presentation!

Nutrition Facts

Servings: 10
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes

Make-Ahead and Storage Tips

This loaf is ideal for baking ahead. Store wrapped in foil or an airtight container at room temperature for up to 3 days. Refrigerate for longer freshness, or freeze slices for up to a month. Just thaw and toast when ready to enjoy.

How to Serve Blueberry, Almond and Lemon Cake

It’s great warm, cold, or toasted. Serve with hot tea, a dollop of Greek yogurt, or a drizzle of honey. For a more decadent treat, pair with vanilla ice cream or lemon curd.

Creative Leftover Transformations

Leftovers? Let’s get creative:

Cake Parfaits: Layer chunks with whipped cream and berries.
Toasted Cake Slices: Toast and top with cream cheese and jam.
French Toast Bake: Use cubed leftovers in a baked custard for brunch.

Additional Tips

Zest lemons before juicing for best results.
Let glaze set fully before wrapping or storing.
If your blueberries are very juicy, pat them dry before folding in.

Make It a Showstopper

Want to impress? Garnish the glaze with a few whole blueberries, lemon zest curls, or sliced almonds. Serve on a bold-colored plate to contrast the glaze and berries.

Variations to Try

Lemon Poppyseed Blueberry: Add 1 tablespoon poppy seeds for texture.
Raspberry Almond: Swap blueberries for raspberries and top with sliced almonds.
Gluten-Free Version: Use a 1:1 gluten-free flour blend and increase almond flour.
Coconut Lemon Loaf: Replace almond flour with coconut flour and add coconut flakes.
Mini Loaves or Muffins: Adjust baking time and make smaller, giftable treats.

FAQ’s

Q1: Can I use frozen blueberries?

Yes, but don’t thaw them — toss in flour and add straight to the batter.

Q2: Can I make this dairy-free?

Yes! Use plant-based milk and vegan butter.

Q3: Can I skip the glaze?

You can, but it adds lovely flavor and visual appeal.

Q4: Why did my blueberries sink?

Tossing them in flour before folding helps suspend them in the batter.

Q5: Can I freeze this cake?

Yes, wrap tightly and freeze up to 1 month. Thaw before serving.

Q6: How long does it stay fresh?

3 days at room temp, up to 5 days in the fridge.

Q7: Can I reduce the sugar?

Slightly, yes — but it may affect texture and browning.

Q8: Can I make this into muffins?

Absolutely! Just adjust bake time to 18–22 minutes.

Q9: What can I use instead of almond flour?

More all-purpose flour works, but the texture will be a bit denser.

Q10: Can I use bottled lemon juice?

Fresh is best for flavor, but bottled works in a pinch.

Conclusion

This Blueberry, Almond and Lemon Cake is the kind of loaf that brightens your kitchen just by sitting on the counter. With its moist crumb, citrusy glaze, and berry bursts, it’s a sweet, cozy slice of sunshine in every bite. Trust me — it’s worth every squeeze, stir, and swirl.