Blueberry Almond Cake

Blueberry Almond Cake

  • Makes8 servings
  • Prep Time10 min
  • Cook Time35 min
  • Cooling Time10 min
  • Total Time55 min
  • Calories327
  • Made withSplenda Granulated Sweetener


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

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy327 kcal419.23%
    • Total Fat2.00 g2.56%
    • of which saturates1.00 g0.36%
    • Total Carbohydrate18.00 g6.55%
    • of which sugars2.00 g0.73%
    • Fibre3.00 g10.71%
    • Protein8.00 g16%



    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.

    Made with

    Splenda Granulated Sweetener

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