Gluten-Free Blueberry Almond Cake

Gluten-Free Blueberry Almond Cake Author: Canadian Living Credits: Gluten-Free Blueberry Almond Cake

  • Portion size 8 servings
  • Credits : SPLENDA®


  • 1 pkg (100 g) ground almonds
  • 3/4 cups Splenda® No Calorie Sweetener, Granular Granulated
  • 2/3 cups cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter softened
  • 3/4 teaspoons almond extract
  • 3 eggs
  • 1/2 cup light sour cream
  • 3/4 cups fresh blueberries
  • 1/2 cup whipping cream


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.

Nutritional facts Per serving: about

  • Sodium 343 mg
  • Protein 8 g
  • Calories 327.0
  • Total fat 26 g
  • Cholesterol 122 mg
  • Saturated fat 12 g
  • Total carbohydrate 18 g
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Gluten-Free Blueberry Almond Cake