Easy Blueberry Almond Cake Recipe

Introduction

This Easy Blueberry Almond Cake is a delightful treat combining moist almond-infused cake with fresh blueberries and a luscious blueberry cream cheese frosting. Perfect for any occasion, it’s simple to make and sure to impress your guests with its subtle nutty flavor and sweet berry finish.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup Bob’s Red Mill Almond Flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 1 cup granulated sugar
• 1 cup whole milk (almond milk as alternate)
• 1 tablespoon almond extract
• 1/2 cup vegetable oil
• 1/2 cup fresh blueberries, plus more as desired
• 1/4 cup (4 tablespoons) unsalted butter, softened to room temperature
• 4 ounces cream cheese (brick-style), softened to room temperature
• 1 teaspoon almond extract
• 2 cups powdered sugar
• 1 cup freeze dried blueberries, pulsed into a fine powder

Instructions

1. Step 1: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, then set aside.
2. Step 2: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. Step 3: In a medium bowl, combine the lightly beaten eggs, sugar, milk, almond extract, and vegetable oil. Stir until fully combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Avoid overmixing to keep the cake tender.
5. Step 5: Fold in the fresh blueberries carefully, then pour the batter into the prepared baking pan.
6. Step 6: Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack.
7. Step 7: For the frosting, beat the softened butter and cream cheese together with a mixer until smooth and creamy, about 2 minutes.
8. Step 8: Add the almond extract and powdered sugar, then continue to beat until fully combined, about 2–3 minutes.
9. Step 9: Gently mix in the blueberry powder and beat until the frosting is evenly colored and fluffy, another 1–2 minutes.
10. Step 10: Spread the frosting evenly over the cooled cake. Slice, serve, and enjoy this moist and flavorful blueberry almond treat.

Tips & Variations

• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
• Use frozen blueberries if fresh are not available, but do not thaw them before folding into the batter to prevent discoloring.
• Add a sprinkle of sliced almonds on top of the frosting for extra crunch and visual appeal.
• Try swapping almond extract with vanilla extract for a milder, classic flavor.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftover frosting can be kept in a sealed container and used within 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for this cake?

Yes, frozen blueberries work well. Fold them into the batter directly from frozen without thawing to prevent the batter from turning blue and avoid excess moisture.

How do I make the almond flour at home if I don’t have Bob’s Red Mill almond flour?

You can make your own almond flour by grinding blanched almonds in a food processor until fine, but be careful not to over-process or you’ll get almond butter.

Easy Blueberry Almond Cake Recipe

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★★★★★

4.5 from 301 reviews

• Author: Thomas
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Easy Blueberry Almond Cake is a moist and flavorful dessert perfect for any occasion. Combining the nutty taste of almond flour with fresh blueberries and a luscious blueberry cream cheese frosting, this cake offers a delightful balance of sweetness and texture. The recipe uses simple ingredients and straightforward steps, making it accessible for bakers of all skill levels.

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Ingredients

Scale 1x2x3x

For the Cake

• 1 cup all-purpose flour
• 1/2 cup Bob’s Red Mill Almond Flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs, lightly beaten
• 1 cup granulated sugar
• 1 cup whole milk (almond milk as alternate)
• 1 tablespoon almond extract
• 1/2 cup vegetable oil
• 1/2 cup fresh blueberries, plus more as desired

For the Blueberry Cream Cheese Frosting

• 1/4 cup (4 tablespoons) unsalted butter, softened to room temperature
• 4 ounces (brick-style) cream cheese, softened to room temperature
• 1 teaspoon almond extract
• 2 cups powdered sugar
• 1 cup freeze-dried blueberries, pulsed into a fine powder

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. Set the pan aside while you prepare the batter.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and kosher salt. This ensures the leavening agent and salt are evenly distributed.
3. Combine Wet Ingredients: In another medium-sized bowl, combine the lightly beaten eggs, sugar, whole milk (or almond milk), almond extract, and vegetable oil. Stir thoroughly until all wet ingredients are well mixed.
4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl of dry ingredients. Gently mix until just combined to avoid overworking the batter, which can make the cake dense.
5. Fold in Blueberries: Carefully fold in the fresh blueberries to the cake batter to distribute them evenly without crushing.
6. Pour Batter and Bake: Transfer the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool Cake: Remove the cake from the oven and transfer the pan onto a wire rack to cool completely, preparing it for frosting.
8. Prepare Blueberry Cream Cheese Frosting: Using a stand mixer or handheld mixer, beat softened unsalted butter and cream cheese together until the mixture is silky smooth, about 2 minutes.
9. Add Flavor and Sugar: Add 1 teaspoon almond extract and powdered sugar to the butter-cream cheese mixture, continuing to beat for 2-3 minutes until fully combined.
10. Incorporate Blueberry Powder: Slowly add the freeze-dried blueberry powder to the frosting and mix for another 1-2 minutes until the frosting is well incorporated and smooth.
11. Frost the Cake: Once the cake is completely cooled, spread the blueberry cream cheese frosting evenly over the top. Cut into slices and serve. Enjoy!

Notes

• For a dairy-free option, substitute whole milk with almond milk and use dairy-free cream cheese and butter alternatives.
• Freeze-dried blueberries used for frosting add natural flavor and vibrant color without extra moisture.
• Ensure all frosting ingredients are at room temperature for a smooth, creamy texture.
• Fresh blueberries can be gently folded to avoid breaking and turning the batter purple.
• Store leftover cake in the refrigerator to keep the frosting fresh.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Blueberry Almond Cake, Blueberry Cake, Almond Cake, Cream Cheese Frosting, Easy Cake Recipe, Dessert, Baking, Moist Cake