Easy Bluberry Almond Cake
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! My recipe post has helpful step-by-step photos to guide you in making this recipe.Note: I used a stand mixer to make this but you can also use a hand mixer. The mixing time might be a bit longer though.
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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 . 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.
Notes
On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary in the recipe but I strongly recommend using a digital scale for a more accurate result.
STORAGE. Store in an airtight container at room temperature for up 2 days. Keep in the fridge beyond 2 days.
