Gluten-Free Blueberry Almond Cake Recipe

In bowl, whisk together ground almonds, all but 2 tsp (10 mL) of the SPLENDA® Granulated, cornmeal, baking powder and salt; set aside.

In separate bowl, beat butter with almond extract until light. Beat in eggs, one at a time, beating well after each addition. Beat in sour cream. Stir in almond mixture. Fold in blueberries.

Pour into greased and parchment paper lined 9 inch (1.5 L) round cake pan. Bake in 350°F (180°C) oven for 35 minutes or until wooden pick inserted in centre comes out clean. Let cool on rack for 10 minutes. Remove from pan; let cool completely.

In bowl, whip cream; fold in remaining SPLENDA® Granulated. Serve a dollop of whipped cream over cake.


  • 1 pkg (100 g) ground almonds
  • 3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated
  • 2/3 cup (160 mL) cornmeal
  • 2 tsp (10 mL) baking powder
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) butter, softened
  • 3/4 tsp (4 mL) almond extract
  • 3 eggs
  • 1/2 cup (125 mL) light sour cream
  • 3/4 cup (180 mL) fresh blueberries
  • 1/2 cup (125 mL) whipping cream

Nutrition information

per serving
Total Fat 26.00g
Saturated Fat 12.00g
Sodium 0.34mg
Total Carbohydrates 18.0g
Fibre 3.00g
Sugars 2.00g
Protein 8.00g

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