Blueberry cake with almond and cinnamon from Dining In: Highly Cookable Recipes (page 291) by Alison Roman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on May 05, 2026

    My cake looked a bit ugly because I chose a tarte pan that was a bit too small - not a good idea! But it tasted great! Would make again in a fitting pan next time.

  • craig_huebhg on April 30, 2026

    Very simple bake but very tasty result. I always find Alison Roman recipes are pretty reliable and this one is no exception.

  • rachael_18bc7s on April 10, 2026

    Probably my favorite cake of all time

  • CheesyKranskyLove on October 03, 2022

    Mine was slightly under baked but my housemate loved it. Flavour-wise it was fine.

  • bwhip on December 01, 2018

    Delicious cake, we really enjoyed this one. I made one change - substituted the zest of a large lemon for the cinnamon, just because I love the combination of lemon and blueberries. Turned out great, with a lovely crispy edge and top, and great texture and flavor from the almond flour. I also figured that the extra half cup of berries was to sprinkle over the top just before baking, so that’s what I did.

  • teandoranges on October 06, 2018

    This was very easy and very good. I was also confused by the recipe calling for 2 cups, but only instructing you to put 1.5 in - I sprinkled the leftover .5 cup on the top. Worked great.

  • Tweedles81 on July 04, 2018

    This is a tasty cake. However, I was confused because the recipe called for 2 cups of blueberries, yet only directs you to put 1.5 cups in, and does not say what to do with the rest. The texture is a bit more crumbly than a typical cake - maybe because of the almond flour? Although good, I’m not sure it will be repeated in our household.

  • Lepa on March 20, 2018

    This was easy to put together and well received but it's not my favorite blueberry cake (the Ottolenghi blueberry coconut cake is!). This one smells amazing while baking because of the cinnamon.

  • Emily Hope on February 15, 2018

    I've made this twice and it's been delicious both times, I might go so far as to say one of the best fruit-based cakes I've made. The almonds add moistness and complexity. My only changes were to reduce the sugar sprinkled on top by 1 tablespoon (didn't miss it), and to use frozen wild huckleberries instead of blueberries (amazing) -- this definitely lengthened the bake time and made it harder to spread in the pan as the dough stiffens up quite a bit when the fruit is added. I was worried that the extra baking time was going to make the cake dry, but that didn't turn out to be the case, especially after the cake had been out overnight and the moisture of the fruit was better distributed. I think the cake is better if you make it ahead a bit and let it sit. Served with some unsweetened whipped cream--nice although definitely gilding the lily.

  • Nancy402 on January 14, 2018

    Delicious. The almond meal makes this especially tasty. Unthawed frozen wild blueberries worked well, with a bit longer cooking time.

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