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A big uncut tray of Cannellini Bean Blueberry Almond Tray-Bake | BakeThenEat.com
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5 from 2 votes

Cannellini Bean Blueberry Almond Tray-Bake

A sweet tray back packed full of sweet blueberries with a hint of almond all the way through. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
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 8x10 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. 


Serving: 1square (out of 12) | Calories: 353kcal | Carbohydrates: 53.5g | Protein: 19.1g | Fat: 7.8g | Saturated Fat: 1.6g | Cholesterol: 31mg | Sodium: 88mg | Potassium: 1074mg | Fiber: 17.8g | Sugar: 8.2g | Calcium: 1430mg | Iron: 6.3mg