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Blueberry Almond Cake

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A moist and fluffy blueberry almond cake featuring sweet blueberries and the nutty flavor of almonds, perfect for breakfast or dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream or yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup fresh or frozen blueberries
  • 1/3 cup sliced almonds
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the sour cream (or yogurt), vanilla extract, and almond extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the blueberries.
  8. Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds over the batter.
  9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Dust with powdered sugar before serving, if desired.

Notes

  • You can substitute frozen blueberries, but do not thaw them before adding to the batter.
  • Almond flour can be used for part of the all-purpose flour for extra almond flavor.
  • This cake stores well for up to 3 days at room temperature in an airtight container.

Nutrition

Keywords: blueberry almond cake, blueberry dessert, almond cake, easy blueberry cake, fruit cake

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