This delicious blueberry almond cake is light and flavorful, packed with juicy pops of fresh of blueberries. It is very easy and quick to prepare – perfect for breakfast or for an afternoon tea and coffee break!
Ingredients & Substitutions
Shop efficiently (treat this as your grocery list) and gather your ingredients at home without running circles in your kitchen. (i.e. One trip to the fridge to get all your dairy needs.)
REFRIGERATED:
- butter. As always, use unsalted butter so you can control the amount of salt. You need 113g or 1/2cup/ 1 stick.
- eggs. You need a total 100g (weight is without shell). That is about 2 large eggs if you live in North America.
- sour cream. Preferably use full-fat (14% milk fat) sour cream – 115g or ½ cup.
PANTRY:
- granulated white sugar. You need 150g ( ¾ cup) + another 15g (1 tablespoon) for sprinkling on the top of the cake.
- all-purpose flour. Also called plain flour. You need a total of 220g (1 ¾ cup). I always recommend to measure flour by weight because too much flour yields to dry baked goods!
- baking powder. 1 teaspoon. Baking powder loses its effectiveness once they’ve been sitting around for a long while. Be sure to test if your baking powder is still active.
- salt. 1 teaspoon of fine sea salt.
- pure vanilla extract. 1 teaspoon
- flaked almonds. 30grams
PRODUCE:
- fresh blueberries. 170g. If using frozen blueberries, see tip in the Baker’s Notes below.
Recommended Tools to Make this Recipe
- 8-inch springform pan
- stand mixer or hand mixer
- offset spatula
- cake tester / toothpick / skewer
How to Make Blueberry Almond Cake
Making this blueberry almond cake is so quick and easy! These photos provide visual cues to help guide you in making this recipe.
STEP 1. Preheat (convention oven, no fan) oven to 350℉ / 180℃ . Grease the the bottom and sides of an 8-inch/ 20cm springform pan and line the base with with parchment paper.
Ensure that your butter, eggs, and sour cream are at room temperature.
STEP 2. Set aside a handful of the fresh blueberries to be used on top of the cake later in step 7.
Scoop 30g (1/4 cup) of the flour into the remaining blueberries then toss them together in a small bowl. Coating blueberries with flour prevents them from sinking in the batter. Set aside for use in step 6.
STEP 3. In a bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat on medium-high speed until pale and fluffy, about for 4-5 minutes. Scrape the base and sides of the bowl.
NOTE: You can also use a hand mixer to do these steps, but mixing time might be a bit longer.
STEP 4. Add in the room-temperature eggs, one at a time, beating until fully incorporated after each addition. Scrape down the base and sides of the bowl.
Add the sour cream and vanilla extract and beat on low speed until combined.
STEP 5. Sift into the mixing bowl the remaining flour, baking powder, and salt. Beat on medium-low speed until a few streaks of flour remain.
STEP 6. Add the flour-coated blueberries you made in step 2, then fold through the batter using a rubber spatula. STOP mixing when once they are all combined. Overmixing leads to a chewy sponge!
STEP 7. Transfer batter into the prepared pan and level with a small offset spatula. Top with the fresh blueberries that we set aside earlier in step 2. Sprinkle with almond flakes and 15g/ 1 tablespoon of granulated sugar on top.
STEP 8. Bake for 45 mins or until golden brown and a toothpick inserted into the centre comes out clean.
Cool on a wire rack for about 20 minutes before removing from the pan.
TIP. When my blueberries are on the sour side, I sprinkle about another tablespoon of sugar over the top to add a bit more sweetness.
Baker’s Notes
- Two important tips when making this recipe: Don’t overmix the batter as it will lead to a chewy sponge. And be careful not to overbake as it will lead to a dry sponge.
- Using frozen blueberries? Here’s a tip I learned: Rinse berries in cold water several times – until the water is noticeably lighter when you drain them. When that happens, dry the berries well with several layers of paper towels, top and bottom.
- If the cake is browning too much, cover it with aluminum foil and continue to bake.
- To Store. This cake is best eaten on the day it was made. For leftovers, store in an airtight container at room temperature for up 2 days. Keep in the fridge beyond 2 days.
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Easy Bluberry Almond Cake
Ingredients
- 170 g fresh blueberries
- 220g g all-purpose flour divided, refer to step 2
- 113 g unsalted butter at room temperature
- 150 g white granulated sugar
- 100 g eggs 2 large eggs
- 115 g sour cream
- 2 tsp pure vanilla extract
- 1 tsp baking powder
- ½ tsp fine sea salt
- 30 g flaked almonds
- 14 g white granulated sugar
Instructions
- Mise en place. Preheat (convention oven, no fan) oven to 350 °F (177 °C) . Grease the the bottom and sides of an 8-inch/ 20cm springform pan and line the base with with parchment paper.Ensure that your butter, eggs, and sour cream are at room temperature.
- Divide the blueberries. Set aside a handful of the fresh blueberries to be used on top of the cake later in step 7.Scoop 30g (1/4 cup) of the flour (from the 220g/ 1 ¾ cups flour) into the remaining blueberries then toss them together. Coating blueberries with flour prevents them from sinking in the batter. Set aside for use in step 6.
- Cream butter and sugar. In a bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar. Beat on medium-high speed until pale and fluffy, about for 4-5 minutes. Scrape the base and sides of the bowl.
- Add wet ingredients. Add in the room-temperature eggs, one at a time, beating until fully incorporated after each addition. Scrape down the base and sides of the bowl.Add the sour cream and vanilla extract and beat on low speed until combined.
- Add dry ingredients. Sift into the mixing bowl the remaining flour, baking powder, and salt. Beat on medium-low speed until a few streaks of flour remain.
- Add the flour-coated blueberries you made in step 2, then fold through the batter using a rubber spatula. STOP mixing when once they are all combined. Overmixing leads to a chewy sponge!
- Transfer batter into the prepared pan and level with a small offset spatula. Top with the fresh blueberries that we set aside earlier in step 2. Sprinkle with almond flakes and with 15g/ 1 tablespoon of granulated sugar on top.
- BAKE. Bake for 45 mins or until golden brown and a toothpick inserted into the centre comes out clean. If the cake is browning too much, cover it with aluminum foil and continue to bake.Cool on a wire rack for about 20 minutes before removing from the pan.