Snacking cakes are typically simple cakes made with one-bowl batters, that use easy-to-find ingredients, and are baked off in a single baking dish. This simple blueberry-lemon version is perfect for Passover, or as a grain-free/dairy-free dessert for any meal. Almond flour replaces regular flour, and well-whisked eggs and sugar help give the cake lightness and volume. You can also replace the blueberries with raspberries or blackberries; frozen or fresh berries both work in this recipe. This cake is delicate, soft, light, and full of citrusy lemon and sweet berry flavor.
Note: This cake is best served the same day it is prepared, but can be made one day in advance if needed.
One Bowl Blueberry Cake
This gluten-free cake only uses one bowl and is the perfect Passover snacking cake.
- Total Time: 45-50 minutes
- Yield: Serves 6
Ingredients
- 3 large eggs, at room temperature
- ½ cup granulated sugar
- 2 Tbsp oil
- zest of 1 lemon (about 2 tsp)
- 2 Tbsp lemon juice
- 1 tsp vanilla extract
- ¼ tsp almond extract (optional)
- 2 ¼ cups super-fine almond flour
- 1 Tbsp potato starch, plus more for dusting the berries
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ¼ cup blueberries, fresh or frozen
- 1 Tbsps turbinado or coarse sugar (optional)
Instructions
- Preheat the oven to 350°F. Generously grease and line a 9” round or square baking dish with parchment paper.
- In a standmixer fitted with the whisk attachment, or in a large bowl using a whisk or handheld mixer, beat together the eggs and sugar until doubled in size and pale yellow, about 5-6 minutes.
- To the egg mixture, add the oil, lemon zest, lemon juice, vanilla, and almond extract if using. Whisk together until just combined, being careful not to deflate the egg mixture too much.
- To the center of the bowl, add the almond flour, potato starch, baking powder, baking soda, and salt. Gently fold the mixture until the dry ingredients are fully incorporated into the wet ingredients. Toss the blueberries in a spoonful of starch, and add 1 cup of the berries to the batter. Gently fold and combine.
- Transfer the batter to the lined and greased baking dish. Top the cake with the remaining ¼ cup of berries. Sprinkle the top of the cake with turbinado sugar.
- Bake for 30-35 minutes, or until it looks evenly golden brown and set on top, and a cake tester comes out clean. Allow the cake to fully cool before serving. Top with powdered sugar, or whipped cream before serving if desired.
Notes
This cake is best served the same day it is prepared, but can be made one day in advance if needed.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: One-bowl
- Cuisine: Gluten-Free
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just love it, it looks easy
Can I use matzoh cake flour instead of almond flour?
Hi Cate, we haven’t tested this with matzah cake flour but if you do please let us know how it turns out. We have many more cakes (some of which call for matzah cake flour, some for no flour at all) in our Passover recipe archive.
I thought baking powder was not pesadich
There is kosher for Passover baking powder made without cornstarch. Gefen brand makes one.
You can’t use leavening agents during Passover and you have 2 types
There is kosher for Passover baking powder made without cornstarch. Gefen brand makes one (it is linked in the recipe).
Can I use choc bits instead of blueberries
We’d recommend substituting a different berry, to retain the cake’s moisture.
Do you think flax eggs would work? And could applesauce be a sub for the oil? Thanks—this looks really yummy!
We haven’t tested the recipe with either, but if you try it please let us know how it turns out. If you’re looking for egg-free Passover desserts, check out this list!
Baking soda and baking powder for Pesach?
Can it be frozen
This cake is best served the same day it is prepared, but can be made one day in advance if needed.
Can it be frozen?
This cake is best served the same day it is prepared, but can be made one day in advance if needed.
Can I use egg whites in place of whole eggs? Would I need to make any other changes or additions, if I use egg whites?
Thanks,
Nancy
Why is the Potato Starch needed? I am not familiar with using it…
To prevent the berries from sinking to the bottom of the cake
We have an almond allergy in the family. What do you recommend as a substitute for the almond flour?
Can the cake be made a week or two ahead and frozen?
This cake is best served the same day it is prepared, but can be made one day in advance if needed.
Does this cake freeze well if I want to make in advance fot seder?
This cake is best served the same day it is prepared, but can be made one day in advance if needed.
What size baking dish?
The recipe calls for a 9” round or square baking dish.
What is potato starch?
What can I replace almond flour if someone has a nut allergy?
Perfect! Delicious cake! I plan on making this for friends during Passover!
Thank you for a great recipe!
So glad you enjoyed it!
We are vegan what can you substitute for the 3 eggs
If you’re looking for egg-free Passover desserts, check out this list!
I’m going to make this. Looks very good!
Can I leave out the 1 TBS potato starch?
We would not recommend it as this will affect the overall texture of the cake.
I know there is kosher for Passover baking powder. What about the baking soda?
You can find kosher for Passover versions of both products.
Can I freeze this? People have asked this several times but you only say it can be made one day in advance? Please can you advise specifically if it can be made, frozen on day of baking and.defrosted on day of eating? Many thanks x
We have not tried freezing this cake. Please let us know how it turns out if you do.
Might you have the nutritional facts for this amazing recipe? Calories, carbs and fiber in particular.
A nice alternative to chocolate and a real crowd pleaser. Sifting the almond flour makes for a smoother batter.
This was so delicious & easy to make! I’ll definitely make this cake often!