These no bake blueberry cake balls are soft and full of blueberry flavor. The balls don’t require any baking or cooking. The cake balls need just 3 ingredients and don’t require any wheat flour, eggs, refined sugar, dairy, butter or oil.
A pile of blueberry cake balls on a plate

These no bake blueberry cake balls make an easy snack or dessert. You can also easily customize them by adding a chocolate coating or mix-ins.

Ingredients

  • Blueberries
  • Almond flour
  • Honey

Blueberries: This recipe works best with frozen blueberries. You can use fresh blueberries, but you should freeze them solid first so that they are easier to work with.

Almond flour: Almond flour is used instead of regular wheat flour since the balls are not cooked or baked. Almond flour produces the soft, cakey texture and absorbs the excess moisture from the blueberries. Make sure to use superfine almond flour which melts into the dough better. Regular almond flour will result in a more gritty texture.

Honey: Honey is used to sweeten the the mixture and act as a binding agent.

How to Make No Bake Blueberry Cake Balls

  • Add the frozen blueberries to a food processor and blend until they become finely chopped and are the size of crumbs. Add almond flour and honey and mix until the mixture starts to clump together until it resembles a dough.The steps to make blueberry cake balls
  • Use a 1 tablespoon cookie scoop to scoop the mixture onto your prepared baking sheet. Roll each portion into a smooth ball. If desired, you can roll the balls in unsweetened finely shredded coconut or coat them in melted chocolate. You can also leave them plain.
  • Place them into an airtight container and put them into the fridge for about 1 hour to set.

Blueberry cake balls rolled in shredded coconut

Variations

  • The balls can be enjoyed just as they are but if you want to make them look nicer, you can also coat them in shredded coconut, melted chocolate, chopped nuts, etc. I coated mine in finely shredded unsweetened coconut.
  • You can also add some shredded coconut or chopped nuts into the cake ball mixture if you want more texture.

Plain blueberry cake balls and ones rolled in shredded coconut

Expert Tips

  • This recipe is very forgiving. If you want the cake balls to be sweeter, you can add more honey to the mixture or coat them in melted chocolate.
  • If your mixture seems too wet, you can add more almond flour as needed. If it is too crumbly, add more honey to bind it together.
  • It is best to use frozen blueberries because they will release less moisture when they are blended, making the dough easier to work with.
  • The cake balls with be a lighter shade of purple when they are first made. The purple color will become darker as the blueberries oxidize. If you don’t keep the balls stored in an airtight container, they will become a very dark purple blue color.

A bite taken from a blueberry cake ball

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5 from 2 votes

3 Ingredient No Bake Blueberry Cake Balls

These blueberry cake balls don't require any baking or cooking. They need just 3 ingredients and are made without added wheat flour, eggs, refined sugar, dairy, butter or oil. They are an easy treat that you can easily customize.
Servings: 22 balls
Prep Time: 15 minutes
Total Time: 15 minutes
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Ingredients

  • 1 cup (120g) frozen blueberries, or frozen wild blueberries
  • 2 cups (199g) superfine almond flour, see note
  • 2-3 tbsp (30-45ml) honey, or more as needed to taste

Instructions
 

  • Line a baking sheet with parchment paper. Set aside.
  • Add frozen blueberries to a food processor. Pulse until they become finely chopped and are the size of crumbs. Add almond flour and honey. Mix until everything is evenly combined and the mixture starts to clump together. Stop and scrape the sides of the food processor with a spatula a few times to help incorporate all the ingredients. Mix until the mixture clumps together into a ball and resembles a soft dough. If your mixture seems too wet or sticky, add a little more almond flour. If it is too crumbly and not sticking together, add a little more honey. You can also taste and add a little more honey if needed.
  • Use a 1 tbsp cookie scoop to scoop the dough. Roll the dough portions into smooth balls. Place the balls onto your baking sheet. If desired, you can coat the balls in some unsweetened finely shredded coconut, but this is optional. See note for more details if you want to add optional coating.
  • Place the balls into an airtight container. It is important that you do this because the blueberries will oxidize and turn much darker if you don't store them in an airtight container. Place them into the fridge for about 60 minutes to help them set. They are then ready to eat. Store any uneaten balls in an airtight container in the fridge or freezer.

Notes

  • Blueberries note: This recipe works best with frozen blueberries while they are still frozen. You can also use frozen wild blueberries which have a sweeter flavor and a more purple color. If you only have fresh blueberries, freeze them solid first before using.
  • Almond flour note: It is best to measure the almond flour with a scale. If you are measuring the almond flour with measuring cups, make sure to fluff up the almond flour in the bag first with a spoon. Then spoon it into your measuring cup and level off the surface with a spoon. If you don't fluff up the flour first or you directly scoop the flour with your measuring cup, you will end up with too much almond flour for this recipe. I used Kirkland superfine almond flour.*
  • Optional coconut coating: These balls taste great just as they are, but they do look a little plain so I added an optional coconut coating for garnish. If you want to add unsweetened shredded coconut like I did, it's best to use a very finely shredded coconut (no thicker than string). I used a heaping 1/4 cup of finely shredded coconut for coating. I used Let's Do Organic Unsweetened Shredded Coconut.* You can also coat the balls in melted chocolate instead of coconut.
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1ball, Calories: 65kcal, Carbohydrates: 4g, Protein: 2g, Fat: 5g, Saturated Fat: 0.3g, Sodium: 0.1mg, Fiber: 1g, Sugar: 2g, NET CARBS: 3
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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