A dense, violet-hued almond cake bursting with juicy blueberries—flourless, elegant, and gently sweetened—a lovely choice for any occasion.

4 large eggs

½ cup granulated sugar (or substitute honey/maple syrup to taste)

¼ cup Greek yogurt or crème fraîche

1 tsp vanilla extract (optional almond extract for extra depth)

Zest of 1 lemon (optional)

1¾ cups almond flour

1 tsp baking powder

¼ tsp salt

1 pint (about 1¼ cups) fresh or thawed/drained blueberries

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Preheat oven to 350 °F (175 °C). Line an 8-inch springform pan with parchment on the bottom and grease sides.

In a large bowl, whisk together eggs and sugar until pale and slightly thickened. Stir in yogurt, vanilla (and lemon zest if using).

Gently fold in almond flour, baking powder, and salt until just combined.

Carefully fold half the blueberries into the batter. Pour into prepared pan, smoothing the top. Sprinkle remaining berries over the top.

Bake 35–45 minutes, until edges are set and center is just firm to the touch. A toothpick may still come out slightly moist.

Cool in pan for 10 minutes, then remove springform and let cool completely on a wire rack. Dust with powdered sugar before serving, if desired.