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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/easy-blueberry-almond-cake-recipe/