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Recipe Ingredients

For the Cake:
  • 1 cup of unsalted butter + more for coating
  • 1 cup of sugar
  • 3 eggs
  • zest of 2 lemons
  • 2 cups of almond flour
  • 1 cup of corn meal
  • 1 ¾ teaspoons of baking powder
For the Whipped Cream:
  • 2 cups of heavy whipping cream
  • ½ cup of sugar
  • ½ tsp. of vanilla extract
For the Blueberry Sauce:
  • 16 oz. of frozen blueberries
  • juice of 2 lemons
  • 2 Tbsp. of sugar
  • ¼ cup of honey

Recipe Directions

  • Preheat the oven to 350°.
  • Line a spring form pan with a parchment paper round and butter the bottom and sides of the pan
  • In a standing mixer with the paddle attachment whip together the butter and sugar until fluffy and white.
  • Next add in the zest and 1 egg at a time. Make sure to scrape the mixer after every egg is whipped in.
  • After the eggs are incorporated fold in the almond flour, cornmeal, and baking powder until incorporated.
  • Pour the batter into the spring form pan and bake in the oven for 40 minutes.
  • Once it is finished cooking, cool completely. In a medium sauce-pot with frozen blueberries, lemon juice, sugar and honey and cook on medium-high heat until the blueberries are cooked down and the liquid becomes a thick syrup.
  • Cook completely once finished.
  • While in the oven whip the heavy cream, sugar and vanilla until stuff peaks are formed and keep cool in the refrigerator
  • To Serve: Put the whipped cream all over the cake and top off with blueberries.

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