This blueberry almond cake is bursting with fresh blueberries and topped with a crunchy and sweet brown sugar and flaked almond crumb. This light and moist cake is perfect with your morning cup of tea or coffee and works for any occasion! Plus it’s made both dairy free and gluten free.
Preheat oven to 180°C, and line a round 8 inch / 20 cm springform pan with baking paper and cooking oil spray to ensure an easy release from the pan.
Make the crumb topping. Mix together almond meal, brown sugar and cinnamon with the melted dairy-free butter in a small bowl and place in the fridge to chill.
Place the egg whites in a clean, dry bowl and beat with an electric mixer just until stiff peaks begin to form. Be careful not to over whip the egg whites.
In a separate bowl, mix together egg yolks, sugar, vanilla and almond extract (if using).
Slowly sift the almond meal and baking powder into the egg yolk mixture, mixing well until completely combined. Using a spatula, add the egg whites to the batter and fold through until mixture is light and creamy.
Pour cake batter into the prepared pan. Dot blueberries evenly over the top of the cake batter. Sprinkle over the chilled crumb topping ensuring it is evenly spread. Finally, sprinkle over the flaked almonds.
Bake cake for 30-35 minutes. Top will be golden and springy when done. Allow cake to cool for at least 10 minutes in the pan before releasing the side. Cake may sink a little while cooling - that is normal. Top with a dusting of icing sugar and serve warm if desired. Once cool, store cake in an airtight container at room temperature. Best consumed within 3 days.