How was everyone’s January? Hopefully, you all survived the extreme cold, if you had been affected by it. January was super busy and I made the decision to unplug from the internet for most of it. Though I did manage to get this cannellini bean blueberry almond tray bake in the oven and eaten just as fast!

A big uncut tray of Cannellini Bean Blueberry Almond Tray-Bake |


Yep, you have read the title correctly, this tray bake is made with cannellini beans. I took inspiration from all the recipes that use beans in brownies, I wondered if they could be adapted for a non-chocolate treat. I am not hating on chocolate, its just not my go-to treat. And, yes they can, with great results. The beans add a subtle nutty taste and texture to the cake. Which is all good in my opinion!

A slice of the Cannellini Bean Blueberry Almond Tray-Bake has been cut out and plated up |

You will need a food processor to puree the beans into a paste. I only have a small one so I had to do them in two batches. Also, it’s not super powerful so it wasn’t 100% smooth either. But I didn’t find it took anything away from this cannellini bean blueberry almond tray-bake.

The beans give this cannellini bean blueberry almond tray bake a pretty good dose of protein and fibre. So one square is pretty filling and great for a mid-morning snack. I also keep the sugar levels pretty low in the bake. I use just 6 tablespoons of Natvia (not sponsored) which is a great all natural zero calorie sweetener and 6 tablespoons of agave nectar. Which can be replaced with maple syrup or left out all together if you wish to use no sugars at all.

A slice of  Cannellini Bean Blueberry Almond Tray on a plate |

Blueberries & Almonds

This is a great combination, the sweet juicy blueberries and the sweet nutty flavour of almonds. Honestly, they pair so well and I can’t wait to pair these two flavours again in the future. I used a little almond flour to intensify the flavour along with almond extract and a few flaked almonds on top. This is an easy tray bake to make so I honestly hope you give it a go soon.

[et_bloom_inline optin_id=optin_5]

A big uncut tray of Cannellini Bean Blueberry Almond Tray-Bake |

Cannellini Bean Blueberry Almond Tray-Bake

A sweet tray back packed full of sweet blueberries with a hint of almond all the way through. 
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 353kcal


  • 800 grams cannellini beans (two 14-16 ounce tins) (3 cups – approx)
  • 6 tablespoons Natvia sweetener
  • 6 tablespoons agave nectar
  • 100 grams low fat butter – melted and cooled (1/2 cup)
  • 2 large eggs
  • 2 large eggs whites
  • 2 teaspoons almond extract
  • 75 grams plain flour (all purpose) (2/3 cup)
  • 25 grams ground almonds (almond flour) (1/4 cup)
  • 2 teaspoons baking powder
  • 150 grams blueberries (1 cup)
  • 2 tablespoons flaked almonds


  • Preheat your oven to 180C/350F/Gas mark 4. Lightly grease or line an 8×10 inch tin with baking parchment. 
  • In a food processor, blitz the beans along with the melted butter, sweetener and agave syrup. Don’t worry if you can’t make it 100% smooth. Just make it as smooth as you can.
  • Transfer the bean mix to a large mixing bowl. 
  • Stir in the eggs and egg whites.
  • Mix in the almond extract.
  • Fold in the flour, ground almonds and baking powder.
  • Then gently fold in 2/3rds of the blueberries. Pour the batter into your prepared tin.
  • Sprinkle the remaining blueberries and almond flakes over the top of the batter and gently press on them so they stick to the cake batter.
  • Place the cake into your hot oven and bake for 45 minutes.
  • Test the cake with a skewer, if it comes out clean then your cake is baked through. If not then give it a couple more minutes. And test again.
  • Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to fully cool down. 
  • Slice your cake into 12 squares and enjoy.
  • Keep the cake in an airtight tin for up to 7 days. This cake can also be frozen for 2 months. Defrost overnight in the fridge. 


  • Don’t worry if you can’t make the beans 100% smooth, I didn’t achieve 100% smoothness and my cake still turned out great.
  • I believe Cannellini beans are also known as Navy beans.
  • I used Natvia, but any zero calorie sweetener will work great.
  • You can use sugar instead of sweetener if you prefer.
  • Agave nectar can be replaced with maple syrup or left out all together if you want a slightly less sweet cake. 
Nutrition Facts
Cannellini Bean Blueberry Almond Tray-Bake
Amount Per Serving (1 square (out of 12))
Calories 353 Calories from Fat 70
% Daily Value*
Fat 7.8g12%
Saturated Fat 1.6g10%
Cholesterol 31mg10%
Sodium 88mg4%
Potassium 1074mg31%
Carbohydrates 53.5g18%
Fiber 17.8g74%
Sugar 8.2g9%
Protein 19.1g38%
Calcium 1430mg143%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @BakeThenEat or tag #BakeThenEat!
Share this recipeMention @BakeThenEat or tag #BakeThenEat!

Pin It on Pinterest

Share This