First posted: Jul 29, 2021

Almond, Lemon and Blueberry Tea Cake


Hello foodie friends
This one-bowl Almond, Lemon and Blueberry loaf cake is one of our family favourites, and it’s exactly what you need to bring a little cheer to a chilly wintery afternoon. The blueberries can be swopped out for raspberries if you like, and the lemon for lime, but either way it’s pretty hard not to love and I can’t wait to hear what you think.

And thanks to my friends at Nature’s Choice for collaborating on this recipe with me to bring more health-boosting goodness your way. Head over to their page to see their snazzy new website, and to find out more about their amazing health-boosting product range that I couldn’t imagine my pantry without.



Cooks in:        Serves:6

  • ½ cup natural or Greek yoghurt
  • ½ cup coconut or vegetable oil
  • 3 large eggs, lightly beaten
  • ½ cup self raising flour
  • ½ cup almond flour
  • 1 tsp baking powder
  • ½ cup caster sugar
  • 1 tsp vanilla
  • 2 tsp lemon zest
  • 3-4 Tbsp lemon juice
  • ½ cup fresh or frozen blueberries or raspberries

What to do

1. Add all of the ingredients to a mixing bowl in the order listed, whisk well after adding the wet ingredients until smooth, and then add in the remaining ingredients and whisk again until well combined.

2. Transfer to a small silicone loaf tin (or a well-greased and lined loaf tin), top with the berries and bake at 175C and bake for 50 minutes or until golden and fragrant, and a skewer inserted into the centre of the cake comes out clean.

*Make this completely gluten free by swopping out the self-raising flour for ½ cup Nature’s Choice gluten free flour + 1 tsp baking powder

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