Blueberry Almond Cake
Blueberry Almond Cake is one of those simple bakes that feels special without being complicated. Juicy blueberries burst into the soft crumb, while almond flour and extract add a delicate nutty depth. The texture is tender and moist, with lightly crisp edges and a golden top. It works beautifully as a tea cake, brunch dessert, or an easy celebration cake dressed up with powdered sugar or a light glaze. The flavor balance is subtle, not overly sweet, and perfect with coffee or chai.
Prep Time: 15 minutes
Bake Time: 40–45 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 15 minutes
Ingredients
(Serves 8–10)
1 cup (120 g) all-purpose flour
1 cup (100 g) almond flour
1 tsp baking powder
¼ tsp salt
½ cup (115 g) unsalted butter, softened
¾ cup (150 g) granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
½ tsp almond extract
½ cup (120 ml) milk
1 ½ cups (200 g) fresh or frozen blueberries
2 tbsp sliced almonds (for topping)
Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3–4 minutes.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and almond extract.
Gradually add the dry ingredients to the butter mixture, alternating with milk. Mix just until combined.
Toss blueberries lightly with 1 teaspoon flour to prevent sinking, then gently fold them into the batter.
Pour batter into the prepared pan and smooth the top.
Sprinkle sliced almonds evenly over the surface.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 20 minutes before removing from the pan. Dust with powdered sugar if desired.
Tips
Use room temperature eggs and butter for a smoother batter.
Do not overmix after adding flour to keep the cake tender.
If using frozen blueberries, do not thaw them before adding.
Line the pan with parchment for easy removal.
Lightly coat blueberries in flour to help them stay suspended.
Check the cake at 35 minutes to avoid overbaking.
Let the cake cool fully before slicing for clean cuts.
Add a pinch of lemon zest for extra brightness.
Store leftovers in an airtight container to retain moisture.
Use a serrated knife for neat slicing.
Variations
Add 1 tablespoon lemon zest for a citrus twist.
Replace blueberries with raspberries or chopped strawberries.
Add ¼ cup white chocolate chips for sweetness.
Use brown sugar instead of white sugar for deeper flavor.
Make it gluten-free by replacing all-purpose flour with a 1:1 gluten-free blend.
Add a simple almond glaze made with powdered sugar and milk.
Turn into muffins by dividing batter into lined muffin tins and baking 20–25 minutes.
Add ½ teaspoon cinnamon for warmth.
Swap milk with buttermilk for extra tenderness.
Top with a crumb streusel for a bakery-style finish.
Q&A
1. Can I use only almond flour?
No, the cake may become too dense. A blend works best.
2. Can I use oil instead of butter?
Yes, use ½ cup neutral oil, but flavor will be lighter.
3. Why did my blueberries sink?
They may not have been coated in flour or the batter was too thin.
4. Can I make this ahead of time?
Yes, it stays fresh for 2–3 days at room temperature.
5. How should I store it?
Keep in an airtight container at room temperature. Refrigerate if very warm weather.
6. Can I freeze this cake?
Yes, wrap tightly and freeze up to 2 months.
7. What size pan can I use instead?
A 9-inch pan works but the cake will be slightly thinner.
8. Can I reduce the sugar?
You can reduce by 2 tablespoons without affecting texture much.
9. Is almond extract necessary?
It enhances flavor but can be omitted if unavailable.
10. How do I know it’s fully baked?
A toothpick inserted in the center should come out clean or with a few moist crumbs.
Nutrition
(Approx. per slice, based on 10 servings)
Calories: 260
Carbohydrates: 28 g
Protein: 5 g
Fat: 15 g
Saturated Fat: 7 g
Sugar: 16 g
Fiber: 2 g
Conclusion
Blueberry Almond Cake is simple, comforting, and elegant enough for guests. The nutty almond base pairs beautifully with juicy berries, creating a balanced dessert that is not overly sweet. Whether served plain, dusted with sugar, or lightly glazed, it’s a reliable recipe you can return to again and again. Perfect for breakfast, tea time, or a light dessert, this cake proves that classic flavors never disappoint.