After years of baking professionally, I’ve learned that simple cakes are usually the ones people come back to the most. This blueberry almond cake is soft, buttery, and full of flavor without being fussy or overdone!!
It’s made in one bowl, baked in one layer, and finished with fresh blueberries and thin sliced almonds, so it looks beautiful but still feels completely doable. The almond extract gives it that cozy bakery style flavor, and the little bit of lemon makes the blueberries taste brighter without turning it into a lemon blueberry almond cake. It’s the kind of cake I would want for breakfast every morning and dessert every night!
Love these flavors? Check out my pistachio blondies, they have a hint of almond in them! My strawberry jam tart has almond extract in the pastry cream. Easy puff pastry pop tarts have the same dreamy blueberry filling.
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Why you'll love this almond blueberry cake recipe from scratch!
- Super easy: This is a one bowl, one layer cake, so there is no stacking, frosting, or complicated decorating.
- Beautiful flavor: Almond extract gives the cake a cozy bakery style flavor, while the blueberries, almonds, and lemon make everything taste bright and fresh.
- Perfect for any occasion: It is simple enough for weeknight baking but pretty enough to serve for brunch, dessert, or entertaining.
Moist Blueberry Almond Cake Ingredients
- Almond extract: Use 1 teaspoon of almond extract. Do not add more than that because almond extract is strong and can overpower the cake quickly.
- Eggs: Room temperature eggs mix more smoothly into the batter. If your eggs are cold, place them in a bowl of warm water for about 5 to 10 minutes before using.
- Sliced almonds: Thin sliced almonds are best for the top of this cake because they are light, delicate, and toast nicely while the cake bakes.
- Fresh blueberries: I recommend using fresh blueberries for this recipe. Frozen blueberries add too much moisture and are more likely to sink into the cake instead of staying on top.
- Buttermilk: Buttermilk is a must because it helps keep the cake soft and tender. If you do not have buttermilk, make your own by adding 1 ½ teaspoons of lemon juice or white vinegar to a liquid measuring cup, then fill with milk until you reach ½ cup. Stir and let it sit for 5 to 10 minutes before using.
- All purpose flour: For the best texture, weigh your flour if you have a kitchen scale. If you are not using a scale, use the fluff and spoon method. Fluff the flour in the container, spoon it into your measuring cup, then level it off with a knife. Do not scoop directly from the bag because it packs in too much flour and can make the cake dry.
- Baking powder: Make sure your baking powder is fresh. Old baking powder can make the cake bake up dense instead of soft and fluffy.
- Lemon: The lemon does not make this a lemon blueberry cake, but it does brighten the almond and blueberry flavors. Do not skip it.
See recipe card below for quantities.
Almond and Blueberry Cake Variations
- Blueberry jam: Add a thin swirl of blueberry jam to the top of the batter before adding the fresh blueberries and almonds.
- Gluten free: Use a 1:1 gluten free baking flour in place of the all purpose flour.
- Almond flour: You could try replacing a small amount of the all purpose flour with almond flour for extra almond flavor, but I would not replace all of the flour because it will change the structure of the cake.
- Different fruit: Try raspberries, blackberries, or sliced strawberries in place of the blueberries.
- Different topping: A light vanilla glaze, lemon glaze, or dusting of powdered sugar would be beautiful on top once the cake cools.
This recipe has not been tested with other substitutions. These are just suggestions.
How to make blueberry almond cake!
Step 1. Preheat the oven to 350°F. Line the bottom of an 8 inch round cake pan with an 8 inch round piece of parchment paper and grease the sides and bottom to ensure easy release. In a large bowl mix or rub together the lemon zest and granulated sugar until combined and fragrant.
Step 2. Using a handheld or stand mixer on medium speed, beat the butter and lemon sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each until smooth. Add the vanilla extract and almond extract, beat until combined. Make sure to scrape down the bowl as needed, get the bottom really well.
Step 3. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix. Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 4. Top the cake batter with the fresh blueberries and then the sliced almonds on top, making sure they are distributed evenly over the top. Bake for 28-34 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
Hint: Make sure the almonds are toasted and salted. Nuts that aren't toasted lack flavor and crunch.
Easy Blueberry Breakfast Cake Pro tips
- Do not overmix the batter: Mix just until the ingredients come together. Overmixing develops gluten, which can make the cake tough instead of tender.
- Use room temperature ingredients: Room temperature ingredients blend together more evenly and help create a smoother cake batter.
- Do not fold the blueberries into the batter: The blueberries are meant to sit on top of the cake. If you mix them into the batter, they are more likely to sink.
- Grease and line the pan: Grease your 8 inch round cake pan and line the bottom with a circle of parchment paper. This makes the cake much easier to remove.
- Use the right pan: I recommend making this in an 8 inch round cake pan. I do not recommend using an 8 x 8 pan because the recipe is designed for a round cake pan.
- Do not skip the lemon: The cake will not taste like a lemon cake, but the lemon helps the almond and blueberry flavors taste brighter.
FAQs
Yes! You can use raspberries, blackberries, or even diced strawberries. Just make sure to use the same amount and avoid overcrowding the top of the cake, otherwise the fruit can weigh down the batter and affect how it rises.
No, this cake does not have a streusel or crumb topping. It has a simple topping of fresh blueberries and sliced almonds, which keeps it light and easy.
A light dusting of powdered sugar makes the cake look extra pretty without adding a heavy topping! A simple glaze would also be amazing!
Storage
Room temperature: Store the cake covered at room temperature for up to 2 days. You can microwave the cake for a few seconds to soften the crumb and make it taste fresh again!
Do not refrigerate: I do not recommend storing this cake in the refrigerator because it can dry out.
Freezer: Freeze the cake for up to 2 months. Make sure the cake is fully cooled, then wrap it tightly and store it in a freezer safe bag or container.
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📖 Recipe
Blueberry Almond Cake
Equipment
- 8 inch round cake pan metal
- Microplane zester
- Handheld or stand mixer
- Mixing bowls
- Measuring cups and spoons
Ingredients
Almond Blueberry Cake
- 1 large lemon, zested zest only
- ¾ cup (150 grams) granulated sugar
- 8 tablespoons (113 grams) unsalted butter room temperature, soft to the touch
- 2 large eggs room temperature, submerge in a bowl of warm water if needed
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- ½ cup buttermilk room temperature
- 1 and ¼ cups (156 grams) all purpose flour if not weighing, spoon and level *see notes
- 1 and ¼ teaspoons baking powder
- ½ teaspoon fine kosher salt
For topping the cake batter
- 1 cup (170 grams) fresh blueberries do not use frozen
- ⅓ cup sliced shaved almonds toasted
Instructions
Blueberry Almond Cake
- Preheat the oven to 350°F.
- Line the bottom of an 8 inch round cake pan with an 8 inch round piece of parchment paper and grease the sides and bottom to ensure easy release.
- In a medium bowl, whisk together the all purpose flour, baking powder, and kosher salt until well combined.
- In a large bowl mix or rub together the lemon zest and granulated sugar until combined and fragrant.
- Using a handheld or stand mixer on medium speed, beat the butter and lemon sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating after each until smooth.
- Add the vanilla extract and almond extract, beat until combined. Make sure to scrape down the bowl as needed, get the bottom really well.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk until combined, do not over mix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Top the cake batter with the fresh blueberries and then the sliced almonds on top, making sure they are distributed evenly over the top.
- Position it on the center rack of the oven to ensure even baking, avoiding placement too close to the top or bottom. Bake for 28-34 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Try not to over bake, keep an eye on it!
- When the cake is finished baking, let it cool in the pan for about 5 minutes. Then run a knife around the edges, place a plate on top, and carefully flip the cake out, and then flip it back over onto a plate so the almonds and blueberries are on top.
Marie says
Made this for a brunch, it was a hit!
Beth says
The texture of the cake with the sauce was incredible!
Amanda says
So happy you liked it!! Thank you 🙂