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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Fold in Blueberries: Carefully fold in the fresh blueberries to the cake batter to distribute them evenly without crushing.
- 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.
- Cool Cake: Remove the cake from the oven and transfer the pan onto a wire rack to cool completely, preparing it for frosting.
- 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.
- 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.
- 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.
- 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
