Tested till perfect Gluten-Free Blueberry Almond Cake

Gluten-Free Blueberry Almond Cake

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: SPLENDA®

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 1 pkg (100 g) 1pkg (100 g)ground almonds
  • 3/4 cup 3/4cupSplenda® No Calorie Sweetener, Granular, Granulated
  • 2/3 cup 2/3cupcornmeal
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 1/2 cup 1/2cupbutter, softened
  • 3/4 tsp 3/4tspalmond extract
  • 3 3eggeggs
  • 1/2 cup 1/2cuplight sour cream
  • 3/4 cup 3/4cupfresh blueberryfresh blueberries
  • 1/2 cup 1/2cupwhipping cream
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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. 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.

Additional information :
Developed by the Canadian Living Test Kitchen

Nutritional Information Per serving: about

cal 327 pro 8g total fat 26g sat. fat 12g
carb 18g fibre 3g chol 122mg sodium 343mg
Sugars 2g
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