Blueberry Almond Cake

Short Description

A moist, tender cake infused with the delicate flavors of almond and punctuated by bursts of fresh blueberries. This elegant dessert strikes just the right balance between nutty richness and fruity brightness, making it perfect for both casual gatherings and more refined occasions.

Why You’ll Love This Recipe

This Blueberry Almond Cake delights the senses with its delightful texture—soft crumb, tender edges, and juicy blueberries that release their juices with each bite. The almond flavor lends a subtle warmth and complexity, elevating a simple cake to something special. Easy to prepare yet impressive in taste and presentation, it’s a recipe that’s sure to become a favorite of both home bakers and friends alike.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Almond flour or finely ground almonds

• Granulated sugar

• Baking powder

• Salt

• Unsalted butter

• Eggs

• Vanilla extract

• Almond extract

• Milk or buttermilk

• Fresh blueberries

• Sliced almonds (for topping, optional)

directions

1. Preheat your oven to 350 °F (175 °C). Grease and flour a 9-inch (23 cm) round cake pan or line it with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.

3. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and almond extract.

5. Alternate adding the dry ingredients and the milk (or buttermilk), beginning and ending with the dry mixture. Mix just until combined—do not overmix.

6. Gently fold in the fresh blueberries.

7. Pour batter into the prepared cake pan, smoothing the top gently. If using, sprinkle sliced almonds on top for a decorative, crunchy finish.

8. Bake in the preheated oven for about 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: This cake typically yields 8–10 generous slices.

• Timing:

  • Preparation time: approximately 15 minutes

  • Baking time: approximately 35–45 minutes

  • Cooling time: approximately 10 minutes before slicing

Variations

• Gluten-free: Replace all-purpose flour with a gluten-free 1:1 baking flour blend. Ensure your almond flour is certified gluten-free if needed.

• Lemon zest: Add the zest of one lemon to the batter for a light citrus note that complements both blueberries and almond.

• Streusel topping: Mix together flour, brown sugar, cold butter, and slivered almonds; sprinkle over the top before baking for a tender, crunchy topping.

• Dairy-free: Substitute the butter with a vegan butter alternative and use almond milk or another non-dairy milk in place of cow’s milk or buttermilk.

• Almond glaze: Drizzle a simple glaze made from powdered sugar, a splash of almond extract, and milk over the cooled cake for extra sweetness and shine.

storage/reheating

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days; let it come to room temperature before serving to bring back its moistness. To reheat individual slices, warm them gently in the microwave for 10–15 seconds or place in a low oven (about 300 °F / 150 °C) for a few minutes until just warm.

FAQs

What can I use instead of almond flour?

You may substitute almond flour with additional all-purpose flour or ground hazelnuts for a different nutty flavor, keeping in mind the texture will vary slightly.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries can be used. Toss them lightly in flour before folding into the batter to help prevent them from sinking to the bottom.

How do I prevent blueberries from discoloring the batter?

Coating the blueberries in a little flour before folding them in helps prevent them from bleeding into the batter and turning it purple.

Can I make this cake dairy-free?

Yes. Use a high-quality vegan butter substitute and plant-based milk such as almond or oat milk in place of regular milk or buttermilk.

How do I know when the cake is done?

Insert a toothpick or cake tester into the center—if it comes out clean or with a few moist crumbs clinging, the cake is done. Avoid over-baking to keep it tender.

Can I add lemon or citrus to the recipe?

Absolutely—adding lemon zest to the batter pairs wonderfully with the blueberries and almond flavor. A touch of lemon juice in a glaze works, too.

Can I make this as muffins instead of a cake?

Yes. Divide the batter into a lined muffin tin and bake at the same temperature for about 20–25 minutes, or until a toothpick comes out clean.

Is it ok to use low-fat dairy or substitutes?

Yes, low-fat milk or buttermilk, or similar substitutes, work fine, though the texture may be slightly less rich.

How should I store leftover cake to keep it moist?

Keep the cake in an airtight container at room temperature. A slice of bread placed alongside the cake can help maintain moisture. Alternatively, refrigerate and bring to room temperature before serving.

Can I freeze the cake?

Yes. Wrap the cake (whole or sliced) tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature.

Conclusion

This Blueberry Almond Cake is a beautifully textured, flavorful dessert that marries nutty almond with juicy blueberries in a simple, approachable form. With its versatility, ease of preparation, and crowd-pleasing charm, it’s destined to become a staple in your baking repertoire—ideal for leisurely brunches or as a comforting treat with afternoon tea.

Print