Blueberry Almond Cake

 Description

This Blueberry Almond Cake is soft, moist, and lightly nutty with bursts of juicy blueberries in every bite. The almond flavor adds a delicate richness that pairs beautifully with the natural sweetness and slight tartness of the berries. It’s perfect as a tea cake, dessert, or even a breakfast treat.

Ingredients

• 1 cup (125g) all-purpose flour
• ½ cup (50g) almond flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (115g) unsalted butter (softened)
• ¾ cup (150g) sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp almond extract
• ½ cup (120ml) milk or yogurt
• 1½ cups (200g) fresh or frozen blueberries
• 2 tbsp sliced almonds (for topping)
• Powdered sugar (optional, for dusting)

 Instructions

1. Preheat oven
   Set to 175°C (350°F). Grease and line an 8-inch cake pan.
2. Mix dry ingredients
   In a bowl, whisk flour, almond flour, baking powder, and salt.
3. Cream butter & sugar
   Beat butter and sugar until light and fluffy.
4. Add eggs & flavoring
   Mix in eggs one at a time, then add vanilla and almond extract.
5. Combine
   Add dry ingredients alternately with milk/yogurt. Mix until just combined.
6. Fold blueberries
   Gently fold in blueberries (lightly coat them in flour to prevent sinking).
7. Bake
   Pour batter into pan, top with sliced almonds.
   Bake for 35–45 minutes or until a toothpick comes out clean.
8. Cool & serve
   Let cool before slicing. Dust with powdered sugar if desired.

Servings

• Serves: 8–10 slices

Tips

• Use fresh blueberries for best texture, but frozen works (don’t thaw).
• Don’t overmix the batter—keeps the cake light.
• Add lemon zest for a fresh citrus twist.
• Substitute yogurt with sour cream for extra richness.
• Check at 30 minutes—ovens vary.

 Notes

• Almond flour keeps the cake moist and slightly dense in a good way.
• Almond extract is strong—measure carefully.
• This cake tastes even better the next day as flavors develop.

 Nutritional Info (Approx per slice)

• Calories: 220–280
• Protein: 4–6g
• Carbs: 28–34g
• Fat: 10–14g
• Fiber: 2–3g

(Values vary based on ingredients used)

 Benefits

• 🫐 Rich in antioxidants from blueberries
• 🌰 Contains healthy fats from almonds
• 🍰 Balanced sweetness—not overly sugary
• ☕ Perfect with tea/coffee or as a light dessert
• 🧁 Versatile—can be made gluten-free with adjustments

 Q&A

Q: Can I make this gluten-free?
Yes—replace all-purpose flour with a gluten-free blend.

Q: Can I use other fruits?
Absolutely—raspberries, blackberries, or chopped strawberries work well.

Q: How do I store it?
Keep covered at room temp for 2 days or refrigerate up to 5 days.

Q: Can I freeze it?
Yes—wrap tightly and freeze up to 2 months.

Q: Why did my blueberries sink?
Coat them lightly in flour before folding into batter.