Lightly sweetened with honey and bright with citrus, this Gluten-Free Lemon Blueberry Almond Flour Cake with Pistachios and Thyme is perfect for late summer gatherings.
For most of my life, I wanted to create a book, so I started blogging, adventuring and sharing food with others. It began as an outlet from the work I dreaded, from a place of feeling stuck. Baking was sacred and guarded and completely my own. Then, somewhat magically, the opportunity to create my very own book presented itself (The Gluten-Free Grains Cookbook), so I LABORED over that baby.
I spent so much time exploring and asking myself what part of cooking and baking I like the most, what deserves to be printed and held in people’s hands. My “why” really emerged from making something special for someone else (because even though layer cakes are nice and all, I could really live off bread, cheese, wine and fruit if left to my own devices). I labored over that message, in that book, and I’ve labored over other professional goals (like The Wild Rose Collective), mostly with the mission of creating ways for people to connect.
Somewhere in that process, I lost a little of my own space for connection. I lost that little voice that said, “why don’t I invite so and so over,” or “why don’t I call so and so.” Mostly, why don’t I pause? “Because,” that inner voice said, “there is more to do. You don’t have time.” But that voice stems from a place of scarcity, not creativity or purpose. So on a summery weekend, I adjusted my compass.
I let paths cross and conversations dictate my day. I had the most amazing, impromptu morning with a dear friend and her new baby, Violet. I basked in the wise glow of my herbalist friend, and then, I baked. Then I baked again. And the next day, I baked some more.
Over those two days, I shared the fruits of those labors with people who make me laugh, people who inspire me, people who have stood by me. And through it all, there was always Julep, reminding me that in exchange for her constant support and unconditional love, for the joy she brings me daily, she requires just a mere blueberry taste test.
Gluten-Free Lemon Blueberry Almond Flour Cake
with Pistachios and Thyme
2 cups (8 ounces) almond flour or almond meal, firmly packed into measuring cups
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon sea salt
⅔ cup + 1 teaspoon honey, divided
¼ cup extra-virgin olive oil
1 lemon, preferably organic, zested and juiced
1 cup fresh blueberries, preferably organic
1 Tablespoon fresh thyme
chopped raw pistachios
Preheat the oven to 325 degrees Fahrenheit. Grease a 9-inch pan (I used a springform pan) with butter and dust with almond flour/meal.
Sift the almond flour, baking powder, baking soda, cardamom, ginger and sea salt into a large mixing bowl, and whisk to combine.
In the bowl of a stand mixer, beat the eggs until frothy. Add the ⅔ cup of honey, the olive oil and lemon zest, and mix well, scraping down the sides and bottom of the bowl with a spatula.
Add the dry ingredients to the wet and lightly beat until there are just a few clumps remaining, then gently fold in the blueberries and fresh thyme. Pour the mixture into your prepared pan.
Bake for 40 to 45 minutes, until the cake is golden brown and the center is firm to the touch.
Place the cake on a wire rack to cool to room temperature.
Combine the lemon juice with the remaining 1 teaspoon honey in a small saucepan. Warm over medium heat, while stirring, until the honey is blended into the juice. Brush the lemon-honey glaze over the warm cake. It will soak into the surface.
Once the cake has cooled, sprinkle with powdered sugar and top with the blueberries, pistachios, lemon zest and fresh thyme, and share with those you love.