Gluten Free Blueberry-Almond Olive Oil Cakes
Prep time
Cook time
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These Blueberry-Almond Olive Oil Cakes are delicate and moist and gluten free!
Recipe type: Dessert
Serves: 12
  • 1¼ cups finely ground almond meal
  • ¾ cup finely ground corn meal
  • 1 teaspoon baking powder
  • 6 tablespoons extra virgin olive oil plus additional for pan
  • ¾ cup plus 2 tablespoons granulated vanilla sugar
  • zest and juice from 1 lemon
  • 3 large eggs
  • 1 cup cup Greek yogurt
  • 1½ cups fresh or frozen blueberries
  • confectioners’ sugar for dusting, if desired
  1. Heat oven to 350 degrees F. Lightly oil two 6 cavity mini pie pans (See note below for other pan option).
  2. Whisk together the almond meal, corn meal, and baking powder; set aside.
  3. Beat the olive oil, ¾ cup granulated vanilla sugar, lemon zest, and lemon juice in a large bowl until sugar has dissolved. Add the eggs and mix until combined. Stir in the almond meal mixture and ¼ cup yogurt until just combined.
  4. Fold in ⅔ cup blueberries. Divide mixture among pans, a scant ⅓ cup per cavity. Evenly divide ⅓ cup blueberries on top.
  5. Bake 18-22 minutes or until edges are golden and begins to separate from pan’s edge. Let sit in pan 5 minutes before transferring cakes to a wire rack to cool. Dust with confectioners’ sugar if desired.
  6. Mix together the remaining ¾ cup yogurt, ½ cup blueberries, and 2 tablespoons vanilla sugar. Serve cakes warm or room temperature with yogurt mixture.
Alternately, use an 8-inch round springform pan and adjust cooking time to 40-45 minutes. Slice into 8 wedges.

If butter is preferred, the olive oil can be substituted with 1 stick of butter but the olive oil is a wonderfully healthy alternative and makes these cakes very moist.
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