Coconut Almond Blueberry Delight

This fragrant coconut, almond and blueberry cake strikes the perfect balance between everyday treat and special occasion dessert. The combination of fresh blueberries folded into a coconut-almond batter creates a moist cake that's both rustic and elegant, perfect for any time of day.

I first made this cake during blueberry season last summer, and the intoxicating aroma of coconut and almonds that filled my kitchen instantly transported me to a beachside cafe. Since then, it's become my signature offering for both casual brunches and dinner parties.

Ingredients

• Almond flour: Creates the tender foundation and adds wonderful nutty flavor
• Unsweetened shredded coconut: Provides tropical notes and beautiful texture
• Sugar: Balances the tartness of the berries without overwhelming
• Self rising flour: Gives the cake structure while keeping it light
• Salt: Enhances all the flavors especially the sweetness
• Eggs: Bind everything together and provide richness
• Unsalted butter: Adds moisture and richness to every bite
• Vanilla extract: Brings warmth and depth to the fruit flavors
• Lemon zest: Brightens the cake with subtle citrus notes
• Fresh blueberries: Burst with juicy sweetness throughout
• Sliced almonds: Create a beautiful crunchy topping

Step-by-Step Instructions

Prepare the pan:

Preheat your oven to 350°F. Choose a 9-inch springform pan for easiest release and grease it thoroughly with butter. The springform makes serving much simpler but a regular round cake pan lined with parchment will work beautifully too.

Mix dry ingredients:

Combine almond flour, coconut, sugar, self-rising flour, and salt in a large bowl. Whisk these ingredients vigorously to incorporate air and break up any lumps in the almond flour. This creates a more uniform texture in your finished cake.

Prepare wet ingredients:

In a separate medium bowl, lightly whisk the eggs just until broken up. Pour in the melted butter making sure it has cooled slightly so it doesn't cook the eggs. Add vanilla extract and freshly grated lemon zest, then whisk until everything is well combined and slightly frothy.

Combine and add berries:

Pour the wet mixture into the dry ingredients and whisk gently until you have a smooth, thick batter. Using a rubber spatula, fold in one cup of the blueberries with a light hand to avoid crushing them. The batter will be quite thick which helps suspend the berries.

Fill pan and add toppings:

Pour the batter into your prepared pan, smoothing the top with your spatula. Scatter the remaining blueberries evenly across the surface, gently pressing them in just slightly. Sprinkle sliced almonds all over the top, then finish with a light dusting of sugar for a crisp, golden crust.

Bake to perfection:

Place in the preheated oven and bake for about 40 minutes. The cake is done when a skewer inserted into the center comes out clean and the top is golden brown. Watch carefully as baking times vary between ovens. The edges should be deep golden but not dark.

Cool and serve:

Allow the cake to rest in the pan for 30 minutes before removing. This cooling period helps the cake set properly. Serve at room temperature when the flavors are most pronounced, though it's also delicious slightly warm with a dollop of yogurt or cream.

This cake reminds me of summers in the Mediterranean where almond cakes are a specialty. The addition of coconut is pure genius from Ottolenghi and Goh. I especially love how the blueberries create little pockets of jammy goodness throughout the cake, making each bite slightly different from the last.

Making It Your Own

While the original recipe is perfect as written, you can easily adapt it based on what's in season. Raspberries or blackberries work beautifully in place of blueberries. You could even use frozen berries in winter months just don't thaw them first to prevent bleeding into the batter. The cake maintains its wonderful texture regardless of which berry you choose.

Storage Tips

This cake actually improves after a day, as the flavors have time to meld together. Store it under a cake dome or wrapped in foil at room temperature for up to three days. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to three months. Defrost at room temperature for about an hour before serving.

Serving Suggestions

While perfect on its own with afternoon tea or coffee, this cake reaches new heights with a few simple accompaniments. Try serving it with a dollop of Greek yogurt and a drizzle of honey for breakfast, or with vanilla ice cream and extra fresh berries for dessert. For special occasions, dust with powdered sugar just before serving for an elegant presentation.

Understanding Baking Times

The original Ottolenghi recipe calls for 50-55 minutes of baking, but many home ovens run hot. I found 40 minutes to be perfect in my oven, producing a cake with moist interior and golden exterior. Begin checking at 35 minutes, especially if your oven tends to bake quickly. The cake should be firm to the touch with slight resistance when gently pressed in the center.

Frequently Asked Questions

→ Can I use frozen blueberries for this cake?

Yes, frozen blueberries can be used. Make sure to thaw and pat them dry before adding to prevent excess moisture.

→ How can I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ What can I substitute for almond flour?

You can substitute almond flour with finely ground almonds or another nut flour, but the flavor profile may slightly change.

→ Can I omit the coconut in the recipe?

Yes, you can omit the coconut and replace it with more almond flour or a similar ingredient to maintain the texture.

→ What other toppings can I use?

Try topping with pistachios, walnuts, or even a dusting of powdered sugar for variations.