Easy Blueberry Almond Cake Recipe

Introduction

This Easy Blueberry Almond Cake is a delightful treat combining the sweetness of fresh blueberries with the rich, nutty flavor of almond. Topped with a luscious blueberry cream cheese frosting, it’s perfect for any occasion and simple enough for a weekday dessert.

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, 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. Set the pan aside.
2. Step 2: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
3. Step 3: In a medium bowl, combine the eggs, granulated 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.
5. Step 5: Carefully fold in the fresh blueberries, then pour the batter into the prepared cake pan.
6. Step 6: Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
7. Step 7: Remove the cake from the oven and transfer it to a wire rack to cool completely before frosting.
8. Step 8: To make the blueberry cream cheese frosting, beat the softened butter and cream cheese together until smooth, about 2 minutes.
9. Step 9: Add almond extract and powdered sugar, beating carefully until well combined, about 2-3 minutes.
10. Step 10: Fold in the powdered freeze-dried blueberries and continue mixing until the frosting is evenly colored and smooth, about 1-2 minutes.
11. Step 11: Spread the frosting over the cooled cake, slice, and serve.

Tips & Variations

• For a dairy-free version, substitute the butter and cream cheese with coconut-based alternatives and use almond milk or other plant-based milk.
• Fresh blueberries can be replaced with frozen blueberries, but do not thaw them before folding in to avoid excess moisture.
• Try adding a handful of slivered almonds on top of the frosting for extra crunch and garnish.
• If you prefer a tangier frosting, add a teaspoon of lemon juice to brighten the flavors.

Storage

Store the cake covered in the refrigerator for up to 3 days. Allow it to come to room temperature before serving for the best flavor and texture. If you need to store it longer, wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different flour instead of almond flour?

Yes, you can substitute almond flour with additional all-purpose flour or a gluten-free flour blend, but keep in mind this will alter the cake’s texture and flavor.

What if I don’t have freeze-dried blueberries for the frosting?

If freeze-dried blueberries are unavailable, you can pulse fresh blueberries and then strain the liquid to add for a similar flavor, but the frosting may be softer and less vibrant in color.

Easy Blueberry Almond Cake Recipe

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★★★★★

4.8 from 90 reviews

This Easy Blueberry Almond Cake is a delightful, moist cake combining the nutty flavor of almond flour with fresh blueberries. Topped with a silky cream cheese frosting infused with freeze-dried blueberry powder, it offers a perfect balance of sweetness and tartness. Ideal for a simple yet elegant dessert or afternoon treat.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake 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 alternative)
• 1 tablespoon almond extract
• 1/2 cup vegetable oil
• 1/2 cup fresh blueberries, plus more as desired

Frosting Ingredients

• 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

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and set it aside to ensure easy removal of the cake after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and kosher salt until well combined. Set this mixture aside.
3. Combine Wet Ingredients: In a medium bowl, mix the lightly beaten eggs, granulated sugar, whole milk (or almond milk), almond extract, and vegetable oil until fully blended.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients and mix gently until just combined, being careful not to overmix to keep the cake tender.
5. Fold in Blueberries: Gently fold the fresh blueberries into the batter, distributing them evenly without crushing them.
6. Bake the Cake: Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Cool the Cake: Remove the cake from the oven and transfer it to a wire rack. Allow it to cool completely before applying the frosting to prevent melting.
8. Make Blueberry Cream Cheese Frosting: Using a stand mixer or handheld electric mixer, beat the softened butter and cream cheese together until silky and smooth, about 2 minutes. Add the almond extract and powdered sugar, then continue beating until fully combined, about 2-3 minutes. Finally, mix in the powdered freeze-dried blueberries until the frosting has a uniform color and texture.
9. Frost and Serve: Spread the blueberry cream cheese frosting evenly over the cooled cake. Cut into slices and serve immediately. Enjoy your flavorful blueberry almond cake!

Notes

• You can substitute almond milk for whole milk to make the cake dairy-free, but ensure the cream cheese frosting is suitable for dairy-free if needed.
• Be gentle when folding in the fresh blueberries to avoid breaking them and turning the batter purple.
• The almond extract enhances the nutty flavor and aroma, but you can reduce the quantity if you prefer a subtler almond taste.
• If freeze-dried blueberries are unavailable, finely crush regular dried blueberries or omit for a simpler frosting.
• Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 4 days.

Keywords: blueberry almond cake, blueberry cream cheese frosting, easy cake recipe, almond flour cake, berry dessert