Anytime Almond Blueberry Cake
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This Almond Blueberry Cake is an easy-to-make snack cake that is moist, tender, and overflowing with fresh, sweet berries. It’s perfect with fresh or frozen blueberries, during blueberry season, on sunny days, or on days you wish were sunny!
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But truth be told, it’s also delicious during the coldest months of the year when you dream of warmer, sunshiny days when blueberries are ripe and long. And you have a stash of frozen blueberries.
What I Love About Almond Blueberry Cake
Honestly? Everything. It reminds me of my favorite almond cake recipe with bursts of sweet and floral notes from fresh blueberries. Here are a few more loves for this easy blueberry almond dessert:
- Soft and delicious buttery crumb
- Distinctive almond flavor
- Soft and sweet with blueberries
- Easy to make in a square 8 x 8 inch baking pan.
- It’s an “anytime” snack cake perfect for any occasion.
For another easy blueberry treat, try our Baked Blueberry Donuts, a delicious treat rolled in cinnamon sugar.
Blueberry Cake Ingredients
While you will find ingredient measurements in the recipe card below, here is a list of what you will need:
- All-purpose flour: For a gluten-free option, you can use an all-purpose GF flour as an alternative.
- Almond flour: You can use almond flour or grind your own almonds in a spice blender for almond meal. Both work equally well. If you don’t have almond flour on hand or almonds to grind, you can substitute all-purpose flour instead.
- Leavening: We’re using both baking powder and baking soda for the perfect rise.
- Ground cinnamon: For just a touch of warmth, we’ve added a hint of ground cinnamon. For a more distinct flavor, you can increase the amount to taste or eliminate it altogether.
- Butter: Be sure to bring the butter to room temperature. You will need a bit more to butter the pan.
- Granulated sugar enhances all of the flavors.
- Extracts: A combination of almond extract and vanilla extract elevates the almond flavors.
- Large eggs: Use room temperature eggs for the best texture
- Sour cream for a delicious and soft crumb, making the cake softer and richer in texture.
- Fresh blueberries: Remove any stems. If you want to use frozen berries, follow the tips below.
How to Make Blueberry Cake
One of the things I love about “anytime” cakes is how simple they are to make. Essentially, they are snack cakes without any fussy techniques, layers, or special pans needed. Here’s how to make this easy almond simple cake recipe:
Begin by preheating the oven to 350° degrees and greasing (or spraying with cooking spray) an 8-inch square baking pan.
Step 1: Whisk the dry ingredients
In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Step 2: Cream the butter and mix the batter
With an electric mixer or stand mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs until mixed, then add the almond and vanilla extracts along with the sour cream.
Add the flour mixture to the wet ingredients and mix just until there are no dry flour streaks. Toss the blueberries in 2 teaspoons of flour and then fold into the batter.
Step 3: Bake the blueberry cake
Transfer the batter to the prepared baking pan and smooth with a spatula. If desired, sprinkle a few blueberries and sliced almonds on top of the cake.
Bake for 35-45 minutes or until the top is golden and springs back when lightly pressed and a toothpick inserted in the center comes out clean. If the cake is browning too quickly during the last 10 minutes of baking, place a sheet of parchment paper over it.
Blueberry Cake Variations
Here are a few simple substitutions:
- Almond Flour: If you don’t have almond flour or almonds to grind, you can use the entire measurement in all-purpose flour (1 1/2 cups instead of 1 cup AP flour and 1/2 cup almond flour).
- Sour Cream: Greek yogurt can be used instead of sour cream if desired.
Can I use frozen blueberries instead of fresh?
Absolutely! Here’s how to substitute frozen blueberries for fresh:
- Rinse the frozen blueberries in cool water several times until the water begins to run lighter instead of dark blue.
- Drain well and pat dry several times, but be gentle as frozen berries are more fragile than fresh.
- Fold the berries into the batter carefully to reduce color bleeding into the batter.
If you love this blueberry almond dessert, here are more almond cakes to try
Anytime Almond Blueberry Cake Recipe
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour or almond meal (see notes)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon or to taste
- 6 tablespoons butter softened, plus more for buttering the pan
- 1 cup granulated sugar
- 1 ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1/2 cup sour cream
- 1 ½ cups fresh blueberries plus 2 teaspoons flour
Topping
- sliced almonds
- glaze (see notes for recipe I use)
Instructions
- Preheat the oven to 350° degrees. Grease and flour an 8-inch square baking pan.
- If you are not using almond flour, pulse the blanched almonds until finely ground in a spice or nut grinder (or food processor or blender). Then, combine the flour, almond flour (ground almonds), baking powder, salt, and cinnamon in a medium bowl. Set aside.
- With an electric mixer or stand mixer, cream the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs until mixed, then add the almond and vanilla extracts along with the sour cream.
- Add the flour mixture to the wet ingredients and mix just until there are no dry flour streaks. Toss the blueberries in 2 teaspoons of flour and then fold into the batter.
- Transfer the batter to the prepared baking pan and smooth with spatula. Sprinkle 1 tablespoon sugar over the top.
- Bake for 40-45 minutes or until the top is golden and springs back when lightly pressed and a toothpick inserted in the center comes out clean. If the cake is browning too quickly during the last 10 minutes of baking, place a sheet of parchment paper over it.
Video
Notes
- Almond Flour: If you don’t have almond flour on hand, or almonds you can grind, add 1 1/2 cups of all-purpose flour instead and eliminate the almond flour.
- Sour Cream: You can substitute Greek yogurt if desired.
- Glaze: Combine 1/2 cup powdered sugar, 1-2 tablespoons water, and a slight splash of vanilla extract. Add additional water and or powdered sugar to reach the desired consistency. I like to use a fork or a whisk to drizzle the glaze over the cooked blueberry cake.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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