Wild Blueberry & Lemon Almond Cake with Lavender (Gluten Free)

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Courtesy of Wendy Jo Peterson

Wild Blueberry & Lemon Almond Cake with Lavender (Gluten Free) Picture


¼ tsp olive oil
1 large lemon, zested & juiced (separated)
¼ cup sugar
2 eggs, separated
½ cup almonds, ground
½ cup frozen wild blueberries

Juice of 1 large lemon (from above, ~2-3oz)
½ cup sugar
3 sprigs of lavender


Preheat oven to 350 degrees & grease 3 (8 oz) mason jars lightly with olive oil. Whisk egg yolks with sugar and zest until creamy. (Turns a beautiful pale yellow) Stir in ground almonds. With a mixer, beat egg whites until stiff peaks form. Then gently fold egg whites into yolk mixture. Next, fold in the wild blueberries…gently. Pour batter into mason jars and bake about 45 minutes or until set. For syrup: While cakes are baking, juice the lemon you just zested. Add the juice, ½ cup sugar and lavender sprigs into a small saucepan. Heat over medium heat until a low simmer begins, cook for an additional 5 minutes. The sauce should become clear. Turn off heat and allow the syrup to cool until the cakes are done cooking. Once cakes are removed from oven, poke 5-7 holes into the surface and drizzle sauce over the top, allowing the cakes to be laced with lemon-lavender syrup. Serve immediately or allow to cool, whichever your heart desires.

Wild Blue is Good for You!