Blueberry, almond and cardamom cake
Recipe type: Baking
Cuisine: Cake
Prep time: 
Cook time: 
Total time: 
Serves: Makes 1 x 22cm cake
A light blueberry and almond cake spiced with cardamom
  • 225g unsalted butter, softened
  • 225g caster sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 6 cardamom pods, seeds removed and finely ground
  • 2 tablespoons of natural yoghurt
  • 225g self raising flour
  • 100g frozen blueberries
  • zest of one lemon
  • 50g flaked almonds
  1. Grease and line a 22cm loose bottomed cake tin. Preheat your oven to 160c.
  2. Beat the butter and sugar together until very light and creamy, for at least 5 minutes in a stand mixer or with an electric whisk.
  3. Add in the vanilla, cardamom, eggs and flour - beat until combined. Fold in the flour and then transfer to your prepared cake tin.
  4. Sprinkle over the blueberries, grate over the lemon zest and then add the almonds.
  5. Bake for 30 - 40 minutes in the middle of your oven. The outside will be quite brown, but don't worry, if it starts to become too dark you can cover the cake with foil after 25 minutes.
Recipe by Food Mela at