This simple lemon blackberry cake, made with ground almonds / almond meal, is a perfect cake for afternoon tea, or for dessert. A lemon scented almond sponge is dotted with sweet-tart fresh blackberries in this beautiful cake that is naturally gluten-free.
I have recently been loving making cakes with almond meal / ground almonds; from this light mandarin almond cake, to this comforting pear upside down cake. It makes a delicious cake with a lovely crumb, and carries the flavour of fresh fruit well too.
Sprinkling flaked almonds over the top of the cake creates a delicious crunchy topping that goes so well with the soft almond sponge underneath. It also creates a pretty topping, especially when sprinkled with a dusting of icing sugar, so there is not need for icing.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Almond meal – aka ground almonds in the UK and, if you are in the US, you can use the slightly finer almond flour to make this cake.
- Blackberries – I often make this cake with fresh blackberries, however if you have frozen blackberries, thaw for a minute or two and then add to the batter. Don’t defrost completely, and you may need to cook the cake for a few minutes longer.
- Lemon – use an organic lemon if you can, or scrub the lemon well to get the wax coating off before you zest it.
My recipe tips
- When you add the blackberries to the cake batter, don’t stir too much otherwise the purple juice can ‘bleed’ into the cake.
- The cake is cooked when a toothpick or skewer inserted into the middle comes out without any crumbs attached to it.
- I do recommend sprinkling the top of the cake with flaked or slivered almonds as the almond batter bakes to a rustic finish.
Make ahead/storage
- Room temperature: This cake will keep at room temperature for up to 3 days.
- Freezer: Freeze the cake before dusting with icing sugar. Wrap well and freeze for up to 2 months.
Why not try…
You may also like these other fruity cake recipes
Lemon and Blackberry Cake
Author: Robyn
This gluten-free blackberry cake, made with almond flour / ground almonds / almond meal, is the perfect gluten-free cake for dessert or afternoon tea.
Gluten Free
Equipment
- 20 cm / 8 inch round cake tin
Ingredients
- 90 g butter softened
- 100 g caster sugar
- 1 lemon zested
- 270 g almond meal ground almonds
- 1½ teaspoons baking powder
- 3 eggs size large
- 1 teaspoon almond extract
- 150 g blackberries
- 2 tablespoons flaked almonds
- icing sugar to serve
Instructions
- Preheat the oven to 180˚C/ 160˚C fan/ 356˚F/ 320˚F convection.
- Line a 20 cm / 8 inch round baking tin with baking paper.
- In a stand mixer or with electric beaters, beat the butter, sugar and lemon zest together until light and fluffy.
- In a separate bowl mix the almond meal with the baking powder.
- Break the eggs into a small bowl then whisk together with a fork. Add the almond extract and whisk to combine.
- Add the flour mixture to the sugar and butter and stir, then add the eggs and mix until well combined. The batter will seem very thick.
- Gently stir in the blackberries – try not to stir too much or the colour can bleed into the cake.
- Spoon the batter into the prepared tin and spread lightly with the back of the spoon to get an even top, then sprinkle over the almonds in an even layer.
- Place into the oven and bake for 40 minutes, until a skewer inserted into the middle of the cake comes out clean.
- If some batter sticks to it then place back into the oven for another 5-10 minutes.
- Leave in the tin for 10 minutes before carefully removing it from the tin to a wire rack to cool completely.
- To serve, dust with icing sugar, an optional step but does make the cake look pretty!
Notes
STORAGE
Room temperature: store in an airtight container for up to 3 days at room temperature.
Freezer: ideally freeze before dusting with icing sugar. Wrap the cake well and freeze for up to 2 months.
Nutrition
Calories: 186kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 43mgSodium: 88mgPotassium: 47mgFiber: 3gSugar: 8gVitamin A: 207IUVitamin C: 6mgCalcium: 71mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 90 g butter softened
- 100 g caster sugar
- 1 lemon zested
- 270 g almond meal ground almonds
- 1½ teaspoons baking powder
- 3 eggs size large
- 1 teaspoon almond extract
- 150 g blackberries
- 2 tablespoons flaked almonds
- icing sugar to serve
Instructions
- Preheat the oven to 180˚C/ 160˚C fan/ 356˚F/ 320˚F convection.
- Line a 20 cm / 8 inch round baking tin with baking paper.
- In a stand mixer or with electric beaters, beat the butter, sugar and lemon zest together until light and fluffy.
- In a separate bowl mix the almond meal with the baking powder.
- Break the eggs into a small bowl then whisk together with a fork. Add the almond extract and whisk to combine.
- Add the flour mixture to the sugar and butter and stir, then add the eggs and mix until well combined. The batter will seem very thick.
- Gently stir in the blackberries – try not to stir too much or the colour can bleed into the cake.
- Spoon the batter into the prepared tin and spread lightly with the back of the spoon to get an even top, then sprinkle over the almonds in an even layer.
- Place into the oven and bake for 40 minutes, until a skewer inserted into the middle of the cake comes out clean.
- If some batter sticks to it then place back into the oven for another 5-10 minutes.
- Leave in the tin for 10 minutes before carefully removing it from the tin to a wire rack to cool completely.
- To serve, dust with icing sugar, an optional step but does make the cake look pretty!
Notes
STORAGE
Room temperature: store in an airtight container for up to 3 days at room temperature.
Freezer: ideally freeze before dusting with icing sugar. Wrap the cake well and freeze for up to 2 months.
Nutrition
Calories: 186kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 43mgSodium: 88mgPotassium: 47mgFiber: 3gSugar: 8gVitamin A: 207IUVitamin C: 6mgCalcium: 71mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 90 g butter softened
- 100 g caster sugar superfine sugar
- 1 lemon zested
- 270 g almond flour
- 1½ teaspoons baking powder
- 3 eggs size large
- 1 teaspoon almond extract
- 5 oz blackberries
- 2 tablespoons flaked almonds
- icing sugar to serve
Instructions
- Preheat the oven to 180˚C/ 160˚C fan/ 356˚F/ 320˚F convection.
- Line a 20 cm / 8 inch round baking tin with baking paper.
- In a stand mixer or with electric beaters, beat the butter, sugar and lemon zest together until light and fluffy.
- In a separate bowl mix the almond meal with the baking powder.
- Break the eggs into a small bowl then whisk together with a fork. Add the almond extract and whisk to combine.
- Add the flour mixture to the sugar and butter and stir, then add the eggs and mix until well combined. The batter will seem very thick.
- Gently stir in the blackberries – try not to stir too much or the colour can bleed into the cake.
- Spoon the batter into the prepared tin and spread lightly with the back of the spoon to get an even top, then sprinkle over the almonds in an even layer.
- Place into the oven and bake for 40 minutes, until a skewer inserted into the middle of the cake comes out clean.
- If some batter sticks to it then place back into the oven for another 5-10 minutes.
- Leave in the tin for 10 minutes before carefully removing it from the tin to a wire rack to cool completely.
- To serve, dust with icing sugar, an optional step but does make the cake look pretty!
Notes
STORAGE
Room temperature: store in an airtight container for up to 3 days at room temperature.
Freezer: ideally freeze before dusting with icing sugar. Wrap the cake well and freeze for up to 2 months.
Nutrition
Calories: 186kcalCarbohydrates: 12gProtein: 5gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 43mgSodium: 88mgPotassium: 47mgFiber: 3gSugar: 8gVitamin A: 207IUVitamin C: 6mgCalcium: 71mgIron: 1mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!