"It truly was love at first bite 💕"
Citrus Blueberry Almond Cake with Blueberry Sauce
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- Recipe Card
Prep time 30mins
Cook time 25mins
Serves or Makes: 10 medium/normal slices
Recipe Card
For the Blueberry Sauce
ingredients
- 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
ingredients
- 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
ingredients
- 1/3 cup greek yoghurt
- 1/2 cup mascarpone cheese
- 1 tablespoon honey
To Make the Blueberry Sauce
Method
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.