Homemade Blueberry Almond Cake, perfectly moist and tender, is our favourite recipe to bake for dessert during the summer berry season.
This quick & easy snacking cake recipe features fresh blueberries, almond flour, ground cinnamon, and vanilla extract. Slivered almonds are sprinkled on the top before baking to create a desirable crunchy texture.
We love serving this Blueberry and Almond Cake recipe as a dessert for summer dinner parties, Mother’s Day or as a sweet treat on a 3-tiered Afternoon Tea service.
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Do Almonds and Blueberries Go Together?
Blueberries and almonds are a match made in heaven! Sweet blueberries have a hint of floral perfume, which marries well with the nutty flavour profile of toasted almonds.
Our homemade Blueberry Almond Cake features fresh blueberries as well as two sources of almonds: almond flour and slivered almonds.
If you really love the flavour of almonds feel free to swap out the vanilla extract for almond extract. If baking this cake for a serious blueberry fan you can also swirl blueberry jam into the top of the cake before sprinkling with almond slices.
What Is Almond Flour?
Almond Flour, also known as Almond Meal, is made from ground sweet almonds.
Almond flour is usually made with blanched almonds, whereas almond meal can be made with whole or blanched almonds. The consistency is more like corn meal than traditional wheat flour.
It is used in pastry and confectionery in the manufacture of almond macarons and macaroons and other sweet pastries, in cake and pie filling, such as Sachertorte – and is one of the two main ingredients of marzipan and almond paste. In France, almond meal is an important ingredient in frangipane, the filling of traditional Galette des Rois Cake.
Over the last decade almond flour has become a popular baking ingredient for those practicing a low carb or gluten free diet. Almond Flour adds moistness and a rich nutty taste to baked goods.
Our Blueberry Almond Cake recipe incorporates almond flour to give a richness to the crumb of the cake as well as almond flavouring. We also add wheat flour to produce the perfect consistency for a snacking cake.
Does Almond Flour Make A Cake Moist?
Almond flour baked goods are more moist than traditional cakes and can fall apart more easily after baking. Allow cakes made with almond flour to cool completely on a baking sheet or pan before trying to remove them. This will ensure they firm up as they cool so they are more likely to hold their structure.
If you’re using almond flour in a cake recipe for the flavour and consume gluten incorporate some wheat flour to the dry ingredients to ensure a sturdy and tender cake. We feel like we’ve found the perfect balance of almond flour and wheat flour in this delicious blueberry cake.
Can I Use Frozen Blueberries In A Cake?
We recommend using fresh blueberries that are in season whenever you can. Fresh blueberries are easier to incorporate into muffin and cake batters because the skin is dry so the juices do not bleed and discolour the batter.
You can use frozen blueberries when baking but to ensure your cake batter does not turn purple it’s important to always add the berries directly from the freezer moments before you’re going to add the batter to the prepared cake pan.
If you allow frozen blueberries to thaw they will get wet and the juice will mix into the batter making the cake turn purple. By adding frozen blueberries to the batter and gently combining them into the batter with limited agitation your almond cake will appear yellow, contrasted against beautiful blueberries that are dotted throughout.
My Family Loves Homemade Blueberry Almond Cake
My family loves baking.
When I was little my mom would dedicate hours to decorating specialty cakes for our birthdays. She’d visit the local bake shop to purchase cake pans in the shape of our favourite heroes of the moment, from My Little Pony to Cookie Monster.
She’d decorate our birthday cakes each year using specialty piping bags. Famously one year when I was a toddler, she was piping bright red fur onto a chocolate cake shaped like Elmo. Halfway through icing the cake she went to answer the phone and when she returned the icing had moved from the cakes surface to a joyous smear across my giggling face.
My love for eating cake into adulthood has been an honest and enthusiastic evolution.
I first baked this Blueberry Almond Cake at our family cottage in Muskoka in the summer when fresh berries were in season.
I knew my family would love this simple dessert as they crave moist and tender cakes, nuts like almonds and hazelnuts, and my sister’s favourite fruit is blueberries!
We enjoyed a slice of this cake after dinner one evening with a pot of Earl Grey Tea. We enjoyed leftover cake slices the following morning as an easy breakfast paired with a mug of coffee and healthy yogurt parfaits.
Blueberry and Almond Cake Baking Tips
If it’s your first time baking Blueberry and Almond Cake at home be sure to review our detailed step-by-step recipe below. Here are some helpful tips and tricks to get you started.
- We suggest using a high quality rubber spatula when scraping cake batter into baking tins.
- You’ll save yourself time and energy by using a stand mixer to beat the cake batter. You can also use a handheld egg beater or whisk as an alternative.
- We’ve prepared this recipe using a square cake pan but you could use a round cake pan if you prefer.
- We’ve used a mixture of almond flour and whole wheat flour to achieve the perfect moist and tender cake crumb. If you’re gluten intolerant feel free to substitute wheat flour for your favourite gluten free flour mix.
- You can add additional almond flavour to the cake by substituting vanilla for almond extract.
- You can add additional berry flavour by swirling blueberry jam into the cake batter. Just make sure to do this before topping the cake with sprinkled almonds.
- If you have leftovers store the cake in the fridge under a cake dome to keep it fresh. Or slice the cake into squares, slide into a ziplock bag and store in the freezer for up to 3 months.
What To Serve with Blueberry Almond Cake
We suggest serving this light and fluffy Blueberry Almond Cake in the summer when fresh berries are in season.
We also love serving a slice of this snacking cake at tea time or during a coffee break. It pairs nicely with a hot pot of floral black tea or dark roast coffee. If you’re serving homemade Afternoon Tea for Mother’s Day it’s the perfect addition to a three tiered service.
You can also make a decadent ice cream sundae by serving a slice of this cake with a scoop of Blueberry Cream Cheese Earl Grey Ice Cream. Top the sundae with fresh blueberries, drizzle of blueberry syrup and roasted almonds.
If you’re a fan of blueberries you might also enjoying baking these recipes:
- Blueberry Lemon Muffin Tops
- Blueberry Mango Crepes with Coconut Flour
- Vegan Buckwheat Gluten Free Porridge
- Blueberry Earl Grey Muffins
- Mini Blueberry Muffins
- Healthy High Fiber Blueberry Banana Muffins
- Lemon Blueberry Muffins
- Blueberry Blue Mojito Cocktail
- Sour Lemon Blueberry Gin Cocktail
- Blueberry Buck Whiskey Cocktail
- Fresh Berry Lemonade Summer Whiskey Cocktail
Blueberry Almond Cake Health Benefits
Our Blueberry Almond Cake recipe is packed full of healthy ingredients!
Containing more protein, fibre, vitamin E and calcium that other nuts, almonds may reduce the risk of heart disease, keep your bones healthy, and help your body absorb essential nutrients.
Whole wheat flour is rich in vitamins B-1, B-3, and B-5, along with riboflavin and folate. It also has more iron, calcium, protein, and other nutrients than white flour.
Rich in energy-boosting manganese, cinnamon is also antibacterial and may protect your brain against Alzheimer’s disease.
Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.
Blueberries are a the “king of antioxidant foods, and feature fibre, potassium, folate, vitamin C and vitamin B6.
Essential Cake Tools & Equipment
Whether you’re a novice baker or consider yourself a pastry king or queen, it’s important to outfit your kitchen with quality tools and equipment.
We’ve created a list of our favourite baking gadgets on Amazon to help you make this impressive Blueberry & Almond Cake at home!
- Measuring Cups
- Measuring Spoons
- French Knife
- Round Cake Pans
- Stand Mixer
- Cooling Rack
- Cake Turntable
- Offset Icing Knife
- Cake Dome
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- Jordgubbstårta Gluten Free Swedish Strawberry Meringue Cake
- Tuscan Black Forest Brownie Zuccotto Cake
- Festive Fresh Fig Frangipane Pistachio Tartlets
- Flaky Swedish Rhubarb Cherry Pie
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- Cranberry Rhubarb Meringue Pie
How To Make Blueberry Almond Cake
Blueberry Almond Cake
- measuring cups
- measuring spoons
- Mixing bowls
- Cake Pan
- Electric mixer
- Nonstick Baking Spray
- 1 cup Almond Flour
- 3/4 cup All Purpose Flour
- 1 tsp Baking Powder
- 1 1/2 tsp Ground Cinnamon
- 3/4 tsp Kosher Salt
- 3/4 cup Unsalted Butter room temperature
- 1/2 cup Brown Sugar
- 1/4 cup cup White Sugar plus 3 tbsp
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 cups Blueberries
- 1/4 cup Sliced Almonds
- Preheat oven to 375 F. Spray a 9-inch tart pan or round cake pan with nonstick baking spray.
- Whisk together almond flour, all purpose flour, baking powder, cinnamon and salt in a mixing bowl.
- Using an electric mixer, in a medium bowl, beat the butter, brown sugar and 1/4 cup of white sugar on medium high speed until the mixture is light and fluffy, 3-4 minutes.
- Scrape down the sides of the bowl and with the mixer on medium, add the eggs one at a time, beating until fully incorporated. Add vanilla extract and increase speed to medium high until the mixture is pale and nearly doubled in volume, 4-5 minutes. Fold in the almond mixture then gently add the blueberries.
- Transfer the batter to the greased pan and using a spatula or back of a spoon, smooth the top. Spring with the remaining 3 tablespoons of white sugar and sliced almonds over the surface of the cake and bake until golden brown, 30-35 minutes. Remove from the oven and let cool before slicing.
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