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Nothing says elegant indulgence quite like a Gâteau moelleux aux myrtilles et aux amandes. This classic French dessert is a soft, tender cake infused with the rich nuttiness of almonds and the juicy tang of blueberries. Whether you’re an aspiring home baker or a dessert lover looking for something new, this is the perfect cake for a spring or summer afternoon.

The secret behind a truly moelleux texture lies in a delicate balance of ingredients—almond flour, blueberries, and butter, combined to create a cake that’s both light and moist. Plus, this recipe is naturally gluten-free thanks to the use of cornstarch instead of traditional flour.

You’ll also enjoy the nutritional edge of almonds in this dessert. They provide healthy fats, fiber, and essential nutrients, as detailed in this Healthline article on almond flour benefits. Additionally, if you’re curious about the best ways to incorporate berries into your baking, this guide by Serious Eats on baking with berries offers great insight.

What Makes This Cake Moelleux?

The word moelleux translates to “soft” or “tender,” and this texture is the cake’s defining feature. Here’s why:

Almond flour contributes richness and a slightly chewy crumb
Butter keeps the cake moist and flavorful
Blueberries add natural moisture as they burst while baking
Eggs and whipped meringue ensure a light, airy structure

Ingredients You’ll Need

To make this gâteau a success, gather these key components:

200g almond powder
200g sugar
24g egg white
2 whole eggs + 2 yolks
42g cornstarch
150g unsalted butter (melted and cooled)
60g egg white for meringue + 12g sugar
200g unsalted butter (for buttercream)
200g blueberry purée
80g sugar (for buttercream)

Optional ingredients:

Lemon zest
Vanilla extract
Pinch of salt for balance

Tip: You can use frozen blueberries, but coat them in cornstarch before folding them into the batter to prevent them from sinking.

Step-by-Step Instructions

Making a Gâteau moelleux aux myrtilles et aux amandes is not difficult, but it does require precision and care. Here’s how to do it:

1. Prepare the Almond Cake (Biscuit d’amandes)

Preheat oven to 180°C and line a 12×12 inch baking pan
Mix almond powder and sugar, then add 24g egg white to form a paste
Add eggs and yolks, then sift and fold in the cornstarch
Fold in the melted butter
Beat 60g egg white with 12g sugar into stiff peaks to make meringue
Gently fold meringue into almond mixture in 2 additions
Pour batter into prepared pan and bake for 25–30 mins until golden

2. Make the Blueberry Buttercream

Beat 200g softened butter with 80g sugar until creamy
Add 200g blueberry purée and mix well
Reduce sugar slightly if using sweetened commercial purée

3. Colored Almond Decoration

Mix chopped almonds with a little red food coloring and water
Bake at 180°C for 5–7 minutes until dry

4. Assemble the Cake

Slice the baked cake into 3 even layers
Spread blueberry buttercream between each layer
Coat the sides and top, then decorate with colored almonds and icing sugar

Kitchen Tools You’ll Need

Hand or stand mixer
Spatula
Baking paper
12×12 inch cake pan
Blender (for blueberry purée)

Gluten-Free Friendly

This cake is entirely gluten-free thanks to the use of cornstarch instead of wheat flour. Just ensure your baking powder (if using) and other ingredients are certified gluten-free.

How to Store and Freeze

Store in an airtight container in the fridge for up to 3 days
Freeze individual slices for up to a month
Allow cake to come to room temperature before serving for best texture

Decorating Like a Pro

Sprinkle icing sugar over the top for a classic finish
Add fresh blueberries for a vibrant touch
Use crushed colored almonds for crunch and color contrast

Nutrition and Allergens

Naturally gluten-free (verify cornstarch brand)
Contains dairy and nuts
One slice (1/10 of the cake) = approximately 250–300 calories

Flavor Pairings and Serving Suggestions

Serve with a dollop of crème fraîche or whipped cream
Pairs beautifully with a cup of Earl Grey tea or strong coffee
Ideal for brunch, dessert tables, or a casual afternoon treat

Mistakes to Avoid

Overmixing batter (causes toughness)
Skipping meringue folding technique (results in flat cake)
Applying buttercream before the cake has cooled

FAQs – People Also Ask

Can I use frozen blueberries?

Yes, but be sure to coat them lightly in cornstarch to prevent them from sinking in the batter.

How do I keep the cake moist?

The key is not to overbake it and to use enough butter and almond flour. Wrapping it well after cooling also helps retain moisture.

Can I replace almond flour?

You can use ground hazelnuts or cashew flour, but the flavor and texture will differ.

Is this cake vegetarian?

Yes, it contains no meat-based products. You can substitute butter with plant-based margarine for a dairy-free version.

How long can I keep the cake?

Store it in the fridge for up to 3 days. You can also freeze slices in parchment paper and airtight containers.

Learn More About Buttercream Techniques

If you’re new to buttercream, this BBC Good Food guide on how to make buttercream icing is an excellent place to start.

Final Thoughts

Gâteau moelleux aux myrtilles et aux amandes is more than just a cake—it’s a sensory experience that combines texture, flavor, and aesthetic appeal. With its soft crumb, bright berries, and nutty depth, this dessert will leave a lasting impression at any table.

Whether you’re baking it for a special occasion or just a weekend treat, it’s a rewarding recipe that brings a little bit of French pâtisserie magic to your kitchen.