This gluten-free Almond Cake with Sweet Blueberries is a heavenly dessert for spring. The nutty and sweet flavor of the cake complements the juicy burst of blueberries, creating a delicious and moist treat.
Ingredients
1 1/2 cups almond flour
1/2 cup tapioca flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 large eggs
1/4 cup unsalted butter, melted and cooled
1/4 cup plain yogurt
1 tsp vanilla extract
1 1/2 cups fresh blueberries
Powdered sugar, for dusting
Directions
Preheat the Ventray Oven to 350°F. Grease a cake pan with butter or cooking spray.
In a medium bowl, whisk together the almond flour, tapioca flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In Ventray Stand Mixer fitted with the paddle attachment, beat the eggs until light and frothy, about 2-3 minutes. Add the melted butter, yogurt, and vanilla extract, and mix until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold 1 cup of blueberries into the batter.
Pour the batter into the prepared cake pan and smooth the top. Sprinkle the remaining blueberries on top.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
Dust the top of the cake with powdered sugar before serving.
