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Are Blueberries and Almonds a Good Match?

Oatmeal with blueberries and almonds.

Blueberries go perfectly with almonds, whether eaten fresh or cooked into pastries. They have complementary textures and flavors and go extremely well in chia pudding and smoothie bowls as garnishes. The acidic juiciness of the berries pairs well with the crunchy and delicate nutty flavor of almonds in muffins or cakes.

Dishes You Can Prepare Using Blueberries and Almonds

Blueberries, Almonds, and Lemon Cake

This lusciously textured cake, along with coffee/ tea, can be consumed in the evening or after supper. It can be stored in an airtight container for up to three days, but it’s best eaten the day it’s made.


  • 12 cup (1 stick) unsalted butter, plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus additional for greasing the pan
  • 190 grams granulated or superfine sugar (caster sugar)
  • 1 teaspoon vanilla extract
  • 3 large beaten eggs
  • 1 teaspoon lemon zest or 1 tablespoon lemon juice
  • 2/3 cup or 90 grams of sifted all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup/110 grams ground almonds
  • 1/2 cup fresh blueberries
  • 70 grams icing sugar


  • Preheat the oven to 375 degrees Fahrenheit. Butter a 9- or 8-inch/21-centimeter loaf pan, then line it with parchment paper and butter that as well.
  • In a stand mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, and vanilla essence on high speed for 3 to 4 minutes, then reduce to medium speed.
  • Add the eggs in three batches, and don’t worry if the mixture splits; it’ll come back together once the dry ingredients are added.
  • Combine flour, baking powder, salt, and almond flour in a separate bowl. Add the dry ingredients in three batches to the stand mixer on low speed, mixing just until no white specks remain. By hand, fold in about 3/4 of the blueberries, then scoop the batter into the loaf pan. Bake for 15 minutes, then finish by sprinkling the remaining blueberries on top.
  • Place the cake in the oven again for another 15 to 20 minutes, or until golden brown but not completely done. Cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and insert a toothpick in the center of the cake to check if it comes out clean. Remove the cake from the oven and cool for 10 minutes in the pan before removing it from the pan and setting it on a wire rack to cool entirely.
  • Once the cake has cooled, create the icing: In a mixing bowl, whisk together the lemon juice and icing sugar until smooth, adding a little more juice if required, just until the icing moves when you tilt the bowl. Pour over the cake and spread carefully.
  • Place blueberries on top of the cake to decorate. Allow 30 minutes for the icing to set before slicing and serving.
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Blueberries and Almond Crisp

This incredible blueberry and almost crisp is the ideal summer treat! With blueberries, almonds, maple syrup, oats, and lemon, this delicacy is simple to create. This recipe serves 6–8 people.


  • 2 pounds frozen or fresh blueberries
  • 1/3 cup honey or maple syrup
  • 1/2 teaspoon lemon zest
  • 3 tablespoons cornstarch
  • 1/4 teaspoon cinnamon
  • 2 tablespoons lemon juice
  • 1 cup oats
  • 1/2 cup almond flour
  • 1/2 cup almonds, sliced
  • 1/3 cup brown sugar
  • 14 teaspoon fine sea salt
  • 4 tablespoons melted butter
  • 3 tablespoons yoghurt (plain or Greek)


  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Wash and drain the blueberries and pick any remaining stems. Combine the blueberries, cornstarch, honey or maple syrup, lemon zest, cinnamon, and lemon juice in a 9 by 9-inch baking dish.
  • Combine the oats, sliced almonds, almond flour, salt, and brown sugar in a medium mixing bowl. Combine the butter and yoghurt in a mixing bowl. Stir until the flour is completely combined and the mixture is evenly moistened.
  • Add a few spoons of the oat mixture over the filling, breaking it up with your fingers until it is uniformly spread without packing it down. Bake for 40 to 50 minutes, or until the top is lightly brown and the filling is vigorously bubbling around the edges.
  • Allow at least 15 minutes for the crisp to settle before serving. Serve with a scoop of vanilla ice cream on the side.

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Blueberry and Almond Sponge Pudding

This wonderful delicacy will make your taste buds jump with joy. Perfect for after-dinner desserts.

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  • 350g blueberries
  • 150g unsalted butter, softened, plus extra to oil
  • 175g caster sugar, plus extra to sprinkle
  • 150 grams almonds, crushed
  • 50 grams self-raising flour
  • 1/4 teaspoon fine sea salt
  • 50 grams almonds, flaked


  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Butter up a rectangle baking pan used for brownies and scatter a huge handful of blueberries in it. Lightly whip the butter and sugar with electric mixers until light and fluffy. Gradually integrate the eggs until they are entirely incorporated. Combine the ground almonds, flour, salt, and the remaining blueberries in a large mixing bowl.
  • Pour the batter over the blueberries in the tin, then sprinkle the almonds and a pinch of sugar on top. Preheat oven to 400°F and bake for 40-45 minutes, or until brown and springy to the touch.
  • Allow for 10 minutes of resting time before spooning into bowls and serving with cream or ice cream, if desired.


Blueberries and almonds pair remarkably together, and can be used in alliance as garnishes or to make complete dishes, including cakes, crisps, and puddings. We hope that the recipes listed above help you enjoy the fantastic combination of these two wonderful ingredients in the best possible way.