I still remember the first time I smelled almonds and blueberries dancing together in my grandma’s kitchen. It felt like a warm hello that wrapped around you the minute the oven door opened. That memory is the spark behind this Almond Blueberry Cake. It’s not fussy or fancier-than-thou; it’s the kind of cake that shows up on a busy weeknight and somehow makes the evening feel special. The aroma alone can coax sleepy kids to the kitchen, and the first forkful always brings a smile. Think of it as a cross between a tender almond-tea loaf and a midwestern blueberry coffee cake—soft, a little juicy, and perfectly comforting. I’ve made this countless times, and it never fails to disappear in minutes at my house. My kids actually ask for seconds, which is basically the ceiling fan of love in our kitchen. This Almond Blueberry Cake is great with a warm mug of coffee or a splash of vanilla yogurt—the kind of thing you crave when you need a little sunshine in a slice.
What is almond blueberry cake?
Almond Blueberry Cake is a modest, no-fuss cake that’s got personality. Think of it as a gentle, springy batter scented with almond, studded with bursts of blueberries, and finished with a bright LEMON GLAZE. The name hints at its two star players: almonds for warmth and blueberries for brightness. It’s essentially a tender, loaf-like cake that bakes up into a golden crown with little pockets of fruit. I love that it’s not overly sweet, so it feels comfortable for a weekday treat or a casual dessert after dinner. It’s the kind of recipe you can tweak with what you have on hand—a little more yogurt for extra tenderness, a splash of almond extract for a stronger aroma, or a handful of lemon zest to wake things up. In short, it’s a reliable, friendly cake you can reach for anytime you crave something cozy and fruity.
Why you’ll love this recipe?
What I love most about this Almond Blueberry Cake is how forgiving it feels while still delivering real flavor. The batter comes together in a snap, and the almond whisper—just enough to remind you you’re eating something special—never overpowers the fruit. It’s a lifesaver on busy nights, seriously. The blueberries stay juicy and burst as you bite into them, no jiggly chaos, just comfort. It’s budget-friendly, too; you can use frozen berries if you’ve got them, and a splash of yoghurt vibes up the moistness without adding a ton of fat. The cake is versatile: breakfast with butter and honey, a light afternoon snack with coffee, or a dessert with a dusting of powdered sugar and a pop of lemon glaze. If you’ve ever chased a simple, crowd-pleasing cake that still feels thoughtful, this Almond Blueberry Cake hits that sweet spot. It’s familiar and fresh at the same time, a combo that never gets old.
How do I make a blueberry almond cake?
Quick Overview
This Almond Blueberry Cake comes together quickly: whisk dry ingredients, whisk wet ingredients, fold them together just until they’re married, layer with a lemony blueberry filling, swirl, bake until the center is just set, then glaze while it’s warm. The beauty is that you don’t need special equipment or fancy techniques—just a few good ingredients, a mixing bowl, and a sense that you’re about to bake something comforting. You’ll see the batter come together glossy and pale, with the scent of almond filling the room as the blueberries stay bright and pop against the pale cake. It’s a method that works, every time, and that reliability feels like a hug in the oven.
Ingredients
For the Main Batter:
- 1 3/4 cups all-purpose flour
- 1/2 cup almond flour or finely ground almonds
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional but nice)
- 2 large eggs
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup sour cream
- 1/2 cup almond milk (or regular milk)
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup fresh blueberries (you can use frozen – just don’t thaw fully)
For the Filling:
- 1 cup blueberries, plus more for layering if you like
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- Zest of 1/2 lemon
- Optional: 1 tablespoon almond flour for extra almond-y bite
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice (or milk for a creamier glaze)
- Optional: 1/4 teaspoon almond extract
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat the oven to 350°F (175°C). Butter a 9-inch round cake pan or a springform pan and line the bottom with parchment for easy release. If you’ve got a loaf pan you love, that works too, just watch the bake time a bit closer. I’ll often let the pan rest near the stove so the butter melts into every corner—a little ritual that makes the cake release so cleanly you’ll hear the sigh of relief when you lift it out.
Step 2: Mix Dry Ingredients
In a big bowl, whisk together the flour, almond flour, sugar, baking powder, baking soda, salt, and cinnamon. You want the dry bits to be airy and evenly distributed; this keeps the cake from tasting dense or uneven in texture. I like to whisk for about 30 seconds and then let it rest while I work on the wet ingredients. It’s a small pause, but it makes a big difference in the final crumb.
Step 3: Mix Wet Ingredients
In another bowl, whisk the eggs with the melted butter, Sour Cream, almond milk, vanilla, and lemon zest. The mixture should look glossy and feel almost like a loose smoothie. If your butter is a touch warm from melting, that’s fine—the batter will still come together nicely. Fold in the initial cup of blueberries carefully so they don’t mash; you want pockets of color, not purple soup.
Step 4: Combine
Pour the wet into the dry and stir just until combined. It’s okay if there are a few lumps; overmixing makes the cake tight. Gently fold in a handful of the remaining blueberries for an extra burst of color. If you’d like, you can reserve a few berries to press into the top later for a pretty finish. The batter should be thick but pourable—like a thick pancake batter, not bread dough.
Step 5: Prepare Filling
In a small bowl, toss the 1 cup of blueberries with sugar, cornstarch, and lemon zest. This will become your fruity ribbon that swirls through the cake. If you’re using frozen berries, be sure to thaw and drain well so you don’t end up with a soggy middle. The cornstarch helps create a gentle jammy layer that holds the blueberry goodness in place as the cake bakes.
Step 6: Layer & Swirl
Spread about half the batter into the prepared pan. Spoon or scatter the blueberry filling over the batter, then dollop the remaining batter on top. Use a knife or a skewer to swirl the filling with the batter—you want a few ribbons of color peeking through, not a perfect marble pattern. That rustic swirl is part of the charm; it tells your guests you’re pouring love into the dish, not chasing perfection.
Step 7: Bake
Bake for 45–55 minutes, until the center is just set and a toothpick comes out with a few moist crumbs. Oven temperatures vary, so start checking at around 40 minutes if you’ve got a hotter oven. If the top browns too quickly, tent the cake with a sheet of parchment or foil for the last 10 minutes. A gentle wobble in the center is okay; you’re aiming for just-set, not rubbery.
Step 8: Cool & Glaze
Let the cake cool in the pan for about 15 minutes, then transfer to a rack to finish cooling. A warm cake takes glaze differently than a cold one, so wait until it’s mostly cooled for the best drizzle. Whisk together the powdered sugar and lemon juice (plus a touch of almond extract if you love that extra nutty note). Drizzle over the top and let it run into the swirls. The glaze should be thin enough to settle, not pool into a heavy sheet—it should just kiss the surface with a gentle sweetness.
Step 9: Slice & Serve
Once cooled, slice with a clean, sharp knife. A quick wipe between cuts helps keep the slices neat. This Almond Blueberry Cake is most magical at room temperature, a little crumbly but tender, with the glaze catching a glint of light. Serve with a dollop of yogurt or a splash of sparkling water to lighten the palette, and you’ve got a simple, brunch-worthy treat that still feels special.
What to Serve It With
There are so many ways to enjoy this Almond Blueberry Cake, depending on the moment. I love it fresh from the oven with a mug of black coffee in the morning, the lemon glaze waking up the senses even before the first bite. For brunch, plate a slice with a spoonful of vanilla yogurt and a drizzle of honey, maybe a few extra blueberries, and a sprig of mint for color. As a dessert, it pairs beautifully with a scoop of vanilla bean Ice Cream and a single strawberry on the side for a pop of color. For a cozy afternoon snack, I’ll warm a slice in the toaster oven and smear a touch of butter on top—the aroma alone makes the house feel like a hug. My family traditions? We always swap stories while we bake, then gather around the kitchen island to sample. This Almond Blueberry Cake has become a little ceremony in our home—a signal that it’s time to slow down and savor something simple but deeply comforting.
Top Tips for Perfecting Your Almond Blueberry Cake
Here are the tricks I’ve learned after making this Almond Blueberry Cake a hundred times, all in plain, friendly kitchen language.
Blueberry Prep: If you’re using fresh berries, rinse and pat dry thoroughly. Dry berries keep the batter from getting soggy and ensure brighter pockets of fruit. If you’re using frozen berries, thaw and drain well, then pat dry the surface to remove extra moisture. A sprinkle of a teaspoon of lemon juice on the berries before adding can heighten their brightness.
Mixing Advice: Don’t overmix once the wet and dry meet. A few lumps are fine and lead to a lighter crumb. If you overwork the batter, you’ll end up with a tougher texture that isn’t as tender as you want.
Swirl Customization: For a more dramatic swirl, reserve a portion of the batter and dollop it over the filling before the final swirl. Use a knife to make a figure-eight or gentle ribbons; you’ll get a pretty, marbled look without losing the filling’s fruit presence.
Ingredient Swaps: Swap yogurt for sour cream for a lighter feel, or use non-dairy yogurt to keep this accessible for dairy-free eaters. If you don’t have almond milk, a splash of regular milk plus a teaspoon of almond extract can mimic the nutty aroma. You can also swap blueberries for raspberries or diced peaches for a peach-forward twist, keeping the rest of the method intact.
Baking Tips: If your oven runs hot, lower the temperature to 340°F (170°C) and give the cake a little longer. If the top browns too quickly, tent with parchment. A metal pan bakes a crisper crust than a glass pan, so choose based on the texture you want. Don’t chase perfection—aim for a tender crumb with a bright, fruity center.
Glaze Variations: Add a teaspoon of orange zest to the glaze for a citrusy lift, or swap lemon juice for a splash of almond milk for a creamier glaze. If you want a thinner glaze, add a touch more citrus juice; for a thicker glaze, add a little more sugar. A glaze with a hint of vanilla can also pair nicely with the almond notes.
Storing and Reheating Tips
Storing this Almond Blueberry Cake properly keeps the precious moisture and flavor intact. I usually bake it the day before and keep it covered on the counter if it’s going to be eaten within 2 days; otherwise, the fridge can help extend its life a bit longer. Here are the best practices I’ve settled into over the years.
Room Temperature: Wrap the cake tightly in parchment and keep it in a cool, dry place for up to 2 days. The glaze will stay glossy and the cake moist if kept in a relatively stable environment.
Refrigerator Storage: For longer life, refrigerate slices in an airtight container for up to 5 days. Bring to room temperature for about 15 minutes before serving so the flavors reawaken and the texture softens again.
Freezer Instructions: Freeze whole cake or individual slices wrapped tightly in plastic and then in foil. It will hold 1–2 months. Thaw overnight in the fridge or on the counter for a quick dessert. Glaze timing: if you freeze, add glaze after thawing for the freshest finish; otherwise the glaze may loosen and separate a bit upon thawing.
Glaze Timing Advice: If you’re serving from the fridge, rewarm slightly and re-drizzle the glaze to restore shine. If you’re serving at room temp, you can glaze right away; the glaze will settle into the swirls for a soft sheen.
Frequently Asked Questions
Final Thoughts
If you’re in the mood for something that feels like a warm hug and tastes like sunshine, this Almond Blueberry Cake is calling your name. It’s forgiving, fragrant, and never fussy—the kind of recipe you tuck into your week with a sigh of contentment, then share with friends who pop by for coffee and a slice. The almond aroma pairs beautifully with the bright blueberry, and the lemon glaze ties everything together with a gentle zing. I’ve given this to neighbors, coworkers, and family and watched the same soft smiles spread across their faces. It’s a small gesture that yields big warmth. If you try it, tell me how you swirled yours or what fruit you swapped in—I love hearing how other kitchens make it their own. Happy baking! And if you’ve got a favorite almond-berry combo, drop a note in the comments or snap a pic—I’m nosey about your twists and delighted to cheer you on.
Almond Blueberry Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 0.5 cup almond flour finely ground
- 1 tsp baking powder
- 0.25 tsp baking soda
- 0.5 tsp kosher salt
- 0.5 cup unsalted butter melted and slightly cooled
- 2 individual large eggs room temperature
- 0.75 cup Greek yogurt plain, full-fat
- 1 tsp pure vanilla extract
- 1 tsp almond extract
- 1.5 cups fresh blueberries patted dry
- 0.5 cup toasted sliced almonds divided, mostly for topping
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Grease and line an 8-inch square baking pan with parchment paper.
- In a medium bowl, whisk together all-purpose flour, granulated sugar, almond flour, baking powder, baking soda, and salt.
- In a large bowl, whisk melted butter, eggs, Greek yogurt, vanilla extract, and almond extract until smooth.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- Gently fold in the fresh blueberries and 0.25 cup of the toasted sliced almonds.
- Pour batter into the prepared pan, spreading evenly. Sprinkle the remaining 0.25 cup toasted almonds over the top.
- Bake for 42 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 15 minutes before transferring to a wire rack.
- Slice into 8 pieces and serve warm or at room temperature. Enjoy!
