Blueberry Almond Cake
A moist blueberry almond cake with tender crumb and hints of vanilla and almond flavor, perfect for brunch or dessert, appealing to fruit and nut lovers.
Ingredients
- 1 cup all-purpose flour ⓘ
- 1/2 cup sugar ⓘ
- 2 tablespoons butter or margarine, melted ⓘ
- 1 teaspoon vanilla ⓘ
- 3/4 teaspoon baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon baking soda ⓘ
- 1 cup fresh blueberries, divided ⓘ
- 2/3 cup low-fat buttermilk ⓘ
- 1/4 teaspoon almond extract ⓘ
- 1 large egg
- cooking spray ⓘ
- 1/4 cup sliced almonds ⓘ
- 1 tablespoon ground cinnamon ⓘ
Instructions
- Lightly spoon flour into a measuring cup and level with a knife.
- Preheat the oven and prepare a baking pan with cooking spray.
- In a mixing bowl, combine the flour, sugar, baking powder, salt, and ground cinnamon.
- In a separate bowl, whisk together the egg, buttermilk, vanilla, and almond extract.
- Add the melted butter to the wet ingredients and mix well.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in 1/2 cup of blueberries.
- Pour the batter into the prepared baking pan.
- Sprinkle the top with sliced almonds and the remaining blueberries.
- Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool slightly before serving.
Tips & Substitutions
For a lighter texture, be careful not to overmix the batter once the wet and dry ingredients are combined. You can substitute whole wheat flour for all-purpose flour for a nuttier flavor. If you don't have buttermilk, mix regular milk with a bit of vinegar or lemon juice and let it sit for a few minutes. This cake is also delightful with a sprinkle of powdered sugar on top.
Serving Suggestions
Serve the blueberry almond cake warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a brunch option, consider serving it alongside fresh fruit or yogurt. This cake is a delightful addition to any gathering, perfect for coffee breaks or afternoon tea.
Storage & Reheating
Store leftover blueberry almond cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm it in an oven at 350°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Almond Cake contains roughly 414 calories, with 3g protein, 25g carbohydrates, and 32g fat. It is a good source of calcium (14% of the Daily Value). Note that it is relatively high in sodium, at 1102mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Make sure to toss them in a bit of flour before adding them to the batter to prevent them from sinking to the bottom. There's no need to thaw them; just fold them in straight from the freezer for best results.
What can I substitute for almond extract?
If you don't have almond extract, you can substitute it with an equal amount of vanilla extract for a different but still delicious flavor. Alternatively, a few drops of hazelnut extract can also provide a nice nutty note if you're looking for a variation.
How can I make this cake gluten-free?
To make a gluten-free version of this blueberry almond cake, replace the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum for proper structure. The taste and texture will still be delightful, making it a great option for those with dietary restrictions.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).