Almond Blueberry Cake
This moist and flavorful Almond Blueberry Cake is perfect for breakfast or dessert. Packed with fresh blueberries and toasted almonds, it's a delicious treat that's easy to make and even easier to enjoy.
Prep
: 10
Total
: 25 minutes
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!
Notes
For best results, use fresh blueberries and toast the almonds lightly in a dry skillet until fragrant. Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days. Freeze individually wrapped slices for longer storage.