Blueberry Almond Cake

8 servings, ready in 55 minutes

Learn now how to make Blueberry Almond Cake! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!

Preparation time: 10 minutes
Cooking time: 35 minutes plus 10 minutes cooling time


In bowl, whisk together ground almonds, all but 2 teaspoons of SPLENDA® Granulated, polenta, 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 addition. Add in sour cream. Stir in almond mixture. Fold in blueberries.

Pour into greased and baking-paper-lined 9-inch (1.5 litre) round cake pan. Bake in 180°C oven for 35 minutes or until wooden tooth 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.



  • 100g ground almonds (almond meal)
  • 10 tbsp SPLENDA® Granulated
  • 107g polenta
  • 2 tsp baking powder
  • ½ tsp salt
  • 113g butter, softened
  • ¾ tsp almond extract
  • 3 eggs
  • 125 ml light sour cream
  • 75g fresh or frozen blueberries
  • 125 ml low fat whipping cream (to serve)

Nutrition information

per serving
Energy 327kcal
Fat 2.00g
of which saturates 1.00g
Carbohydrate 18.0g
of which sugars 2.00g
Fibre 3.00g
Protein 8.00g

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