Super moist almond cake made with rich almond paste and topped with toasted sliced almonds, all drizzled with a luscious blueberry sauce! This combination is simply amazing! The cake is a single layer, making it fuss-free, and the sauce comes together in no time. It's a classy, flavor-packed dessert perfect for the almond lover in your life. Ideal for dinner parties or special occasions, the blueberries add an unbeatable fruitiness.
Almond paste is truly a game changer in this recipe. It infuses the cake with incredible moisture, ensuring every bite is tender and delicious. The texture is wonderfully smooth, and the flavor is rich and nutty, elevating the cake to new heights. Whether you're an almond enthusiast or simply looking for a dessert that stands out, this cake with almond paste delivers a remarkable experience!
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 recipe
- Flavor: The combination of almond paste and toasted sliced almonds creates a rich, nutty flavor that is perfectly complemented by the sweet and tangy blueberry sauce.
- Texture: The almond paste ensures the cake is incredibly moist with a smooth, tender crumb, while the toasted almonds add a delightful crunch.
- Blueberry Sauce: The luscious blueberry sauce adds a burst of fruity freshness, balancing the nutty richness of the cake and providing a vibrant color contrast.
- Ease: With its single-layer design, this cake is fuss-free and straightforward to prepare. The blueberry sauce comes together quickly, making it an ideal dessert for bakers!
Equipment
A 9 inch springform pan is amazing for single layer cakes because of the ease of releasing the cake. I always line the bottom with parchment paper and grease the ring.
A stand mixer or handheld mixer is ideal for breaking down the almond paste with the sugar.
A saucepan is needed for making the blueberry sauce, something with sides is a must or else it will make a mess.
Ingredients
Ingredients needed for blueberry almond cake!
- Blueberries. I prefer using frozen blueberries for convenience, but fresh ones can be used as well.
- Almond Paste. This is a must-have ingredient that cannot be substituted. It is not the same as marzipan. It gives the cake its unique, rich flavor and moist texture, making each bite special.
- Eggs. Essential for providing structure to the cake, ensuring it holds together beautifully while maintaining a tender crumb.
- Sliced Almonds. Sprinkled on top, these add a lovely crunch and enhance the almond flavor profile of the cake.
- Almond Extract. Used to amplify the almond flavor, giving the cake a deeper, more pronounced nutty taste. What is almond blueberry cake with the almond flavor!
- Lemon Zest. Added to the blueberry sauce, it brightens the flavor, balancing the sweetness of the blueberries with a hint of citrusy freshness.
See recipe card below for quantities.
Substitutions
- Raspberry sauce or raspberry preserves instead of blueberry would be amazing with the almond cake! Raspberry almond is an iconic duo.
- Chocolate Sauce on top would also be dreamy, one of my favorite combos is chocolate almond.
- Orange zest in the blueberry almond cake would be heavenly!! Almond, orange, and blueberry sounds insanely delicious! I would add the zest to the sugar to release the oils before adding everything else.
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make blueberry almond cake!
Step 1. Preheat the oven to 325°F. Line a 9 inch springform pan with parchment paper and grease the ring.
Step 2. Tear the almond paste into small pieces, place on top of the sugar.
Step 3. Using a stand mixer or hand mixer, beat the sugar and almond paste until the almond paste is broken down into small crumbs.
Step 4. Add the butter, beat until light and fluffy, about 2 minutes. Mix in the eggs one at a time mixing after each, and the almond extract. Pour in the dry ingredients slowly, mix until combined and a batter forms. Do not over mix.
Step 5. Pour the batter into the cake pan, spreading it out evenly. Top with the sliced almonds, covering the top evenly. Bake for about 45 minutes or until a toothpick comes out clean.
Step 6. In a medium saucepan, combine the frozen blueberries, granulated sugar, lemon zest, and lemon juice over medium heat. Stir occasionally until the mixture comes to a boil. Let it boil gently for 8 minutes, stirring occasionally.
Step 7. After 8 minutes of low boiling, add the cornstarch mixture (1 teaspoon cornstarch mixed with 1 teaspoon water) to the blueberry mixture. Stir well to combine. Continue to cook for another 1-2 minutes until the mixture has thickened. Remove from heat and let it cool.
Step 8. Top each slice with blueberry sauce and whipped cream if desired.
Hint: Make sure the almonds are toasted and salted. Nuts that aren't toasted lack flavor and crunch.
Pro tips
- Break Down the Almond Paste with Sugar First. To ensure a smooth batter and even distribution of flavor, start by breaking down the almond paste with the sugar. This step helps to avoid any lumps and ensures the almond paste is fully incorporated into the cake batter, resulting in a consistent, moist texture.
- Don’t Overwork the Flour. When adding the flour to the wet ingredients, mix just until combined. Overmixing can develop the gluten in the flour too much, leading to a denser, tougher cake. Aim for a smooth batter with no visible streaks of flour, but stop mixing as soon as you reach that point to keep the cake light and tender.
- Taste the Blueberry Sauce for Sweetness. Not all blueberries have the same level of sweetness. After making the blueberry sauce, taste it and adjust the sweetness as needed by adding more sugar if necessary. This ensures the sauce perfectly complements the cake without being too tart or overly sweet.
FAQ
Can I use different berries in this blueberry almond cake?
Yes! You do not have to make a blueberry sauce, raspberries or blackberries would also be amazing with the almond flavor.
Should I pour the blueberry sauce all over the cake?
I do not recommend pouring it all over the almond blueberry cake, the cake will get soggy. Serve each slice with the blueberry sauce and store the leftover sauce in the refrigerator.
What is almond paste?
Almond paste is a versatile baking ingredient made from finely ground blanched almonds, sugar, and sometimes a small amount of water or egg whites to bind the mixture. It has a smooth, dense texture and a rich, nutty flavor. Almond paste is commonly used in European baking and pastry-making, adding moisture, flavor, and texture to a variety of desserts, including cakes, cookies, tarts, and pastries. It is often available in the baking aisle of well-stocked grocery stores. Look for it near other baking supplies like marzipan, canned pie fillings, and nuts
Storage
Room Temperature
After the blueberry almond cake has cooled down, place the cake in an airtight container for up to 4 days on the counter. Store the blueberry sauce separately.
Refrigerator
Place the blueberry sauce in an airtight container in the refrigerator for up to 6 days.
Freezer
After the almond blueberry cake has cooled down, wrap it in plastic wrap and store in an airtight container or freezer bag for up to 2 months.
Related
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📖 Recipe
Blueberry Almond Cake
Equipment
- Medium Saucepan
- 9 inch springform pan
- Microplane zester
- Handheld or stand mixer
- Mixing bowls
- Measuring cups and spoons
Ingredients
Blueberry Sauce
- 1 lemon, zested and juiced
- 2 cups (350 grams) frozen blueberries
- ⅓ cup (73 grams) granulated sugar
- 1 teaspoon cornstarch mixed with 1 teaspoon water
Almond Cake
- 1 cup (125 grams) all purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ⅔ cup (7 oz) almond paste
- 1 cup (200 grams) granulated sugar
- ¾ cup (170 grams) unsalted butter room temperature
- ½ teaspoon almond extract
- 4 eggs room temperature
- ½ cup (50 grams) sliced almonds toasted
Instructions
Blueberry Sauce
- In a medium saucepan, combine the frozen blueberries, granulated sugar, lemon zest, and lemon juice over medium heat. Stir occasionally until the mixture comes to a boil. Let it boil gently for 8 minutes, stirring occasionally.
- After 8 minutes of low boiling, add the cornstarch mixture (1 teaspoon cornstarch mixed with 1 teaspoon water) to the blueberry mixture. Stir well to combine. Continue to cook for another 1-2 minutes until the mixture has thickened. Remove from heat and let it cool.
- Store the blueberry sauce in the refrigerator after using.
Almond Cake
- Preheat the oven to 325°F. Line a 9 inch springform pan with parchment paper and grease the ring(see photos in post)
- Whisk together the flour, baking powder, and salt. Set aside
- Using a stand mixer or hand mixer, beat the sugar and almond paste until the almond paste is broken down into small crumbs.
- Add the butter, beat until light and fluffy, about 2 minutes.
- Add the eggs one at a time mixing after each, add the almond extract, mix well.
- Add the dry ingredients slowly, mix until combined and a batter forms. Do not over mix.
- Pour the batter into the cake pan, spreading it out evenly. Top with the sliced almonds, covering the top evenly.
- Bake for about 45 minutes or until a toothpick comes out clean.
- Set aside to cool. Once cooled down, serve each slice with blueberry sauce.
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 🙂