Citrus Blueberry Almond Cake with Blueberry Sauce
"It truly was love at first bite 💕"
-- @mwashite


Prep time 30mins
Cook time 25mins
Serves or Makes: 10 medium/normal slices


For the Blueberry Sauce

  • 1/ 2 cup fresh or frozen blueberries
  • 1 tablespoon honey
  • 1/ 2 lemon, zest and juice
  • 1/ 2 orange, zest and juice

For the Cake

  • 1/ 2 cup butter, at room temperature
  • 1/ 2 cup cane sugar
  • 2 eggs, at room temperature
  • 1/ 2 cup almond flour
  • 3/ 4 cup all purpose flour
  • 1 teaspoon baking powder
  • pinch salt
  • 1/ 2 orange, zested
  • 1/ 2 lemon, zested
  • 1 teaspoon cardamom
  • 1/ 4 cup milk

For the Frosting

  • 1/ 3 cup greek yoghurt
  • 1/ 2 cup mascarpone cheese
  • 1 tablespoon honey

To Make the Blueberry Sauce


  • Step 1

    Place all ingredients in bowl and bring to a simmer. Cook on low heat until the sauce has thicken a tiny bit. You still want the sauce to be a bit runny so don't cook it for too long.

To Make the Cake:


  • Step 1

    Preheat oven to 350ºF. Line a 9-inch sprinform pan with parchment paper. Coat the bottom and sides of the pan with butter. Sprinkle with some brown sugar.

  • Step 2

    Combine the dry ingredients in a mixing bowl and set aside. In a separate bowl, whisk butter and sugar until light and creamy. This will take 3-4 minutes in an electric mixer. Add in the eggs, one at a time, mixing until incorporated before adding the second. Mix dry ingredients into the wet until everything is just incorporated. Pour into prepared pan and top with blueberries and sugar.

  • Step 3

    Bake for 25 minutes. Let cake cool 10-15 minutes before removing cake from pan. Flip it over to remove the parchment paper. Squeeze juice from 1/2 an orange over the cake.

To Make the Frosting


  • Step 1

    Cream all ingredients together until light and fluffy. Put on cooled cake however you desire. Serve with blueberry sauce on top.