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–+ servings
Square of iced Almond Blueberry Cake on a white plate with a fork.
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Anytime Almond Blueberry Cake Recipe

Indulge in the delicious flavors of Almond Blueberry Cake. Moist and tender with bursts of fresh blueberries, it's perfect for any occasion.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 12 servings
Calories: 226kcal
Author: Stephanie Wilson

Ingredients

  • 1 cup all-purpose flour
  • ½ cup almond flour or almond meal (see notes)
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ 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
  • ½ 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.

Notes

  1. Almond Flour: If you don't have almond flour on hand, or almonds you can grind, add 1 ½ cups of all-purpose flour instead and eliminate the almond flour.
  2. Sour Cream: You can substitute Greek yogurt if desired.
  3. Glaze: Combine ½ 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

Calories: 226kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 209mg | Potassium: 69mg | Fiber: 1g | Sugar: 20g | Vitamin A: 239IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg