Blueberry Almond Cake

Blueberry cake of your dreams! This is a soft and dense cake with a nutty almond taste and juicy blueberries in every bite. It's the perfect way to start your day.

This cake is seriously the best. It's a dense cake with natural almond extract, slivered almonds, and sweet berries.

My favourite part about this recipe is the fresh berries throughout and crunchy slivered almonds combo. It is the perfect spring cake!

After baking, it's drizzled with a sweet 3 ingredient almond icing! The drizzle perfectly balances the flavours.

For more breakfast recipes, try Brown Butter Coffee Cake, Chocolate Chip Banana Nut Bread, and Classic Blueberry Muffins.

Why this recipe works

Almond blueberry flavour - Slivered almonds and juicy blueberries throughout!

Easy to make - Comes together in 15 minutes with simple ingredients.

Breakfast or dessert - Enjoy it as a breakfast cake, or after dinner!

Delicious breakfast - The perfect way to start your day.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Almonds - I used slivered almonds both inside and sprinkled on top of the cake before baking.

Almond extract - I couldn't find the exact one I used online, but it was very potent and only a few drops are needed. This one is also good. The extract gives that delicious nutty flavour. Used in both the cake and the icing.

Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.

Butter – Unsalted butter works best for baking. This is going to be melted.

Cornstarch – Helps to create that tender crumb. 

Oil – I used a flavourless oil. Makes the bars more moist.

Step by step instructions

Here is how to make and bake this Blueberry Almond Cake. You will need an 8×8 square pan lined with parchment paper, a large mixing bowl, a spatula, and a whisk.

Step 1 – Prep. Grease the pan. For easy removal of the cake, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.

Step 2 - Whisk eggs and sugar. In a large bowl, add egg, egg yolk, and white sugar. Whisk for 3-4 minutes. The volume of the mixture should double in size and lighten in colour.

Step 3 - Mix in wet ingredients. Add in the melted and cooled butter, oil, vanilla, and almond extract and whisk in.

Step 4 -Mix in dry ingredients. Add in the flour, cornstarch, baking powder, and salt. Using a spatula, gently fold in until just combined and no dry streaks appear.

Step 5 - Add in blueberries and slivered almonds. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and the slivered almonds and mix in a few times.

Step 6 - Transfer and bake. Using a spatula, spread evenly into the prepared pan. Add extra slivered almonds on top. Bake for 40-55 minutes. You'll know it's ready when a toothpick inserted comes out clean.

Step 7 - Drizzle icing. While the cake cools, make the icing. Once cooled, drizzle, allow to set, slice, and enjoy!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Use a serrated knife to cut the cake. It'll help you get smooth squares and not jagged broken pieces.
• Use fresh, not frozen. Make sure to use fresh blueberries!
• Do not over-mix! Once you see no flour streaks, stop mixing.

FAQ

Is this blueberry cake the same as a blueberry coffee cake?

Not quite! Blueberry coffee cake usually has a streusel topping.

Do I have to add the almonds?

No! Feel free to leave it out and have this as a simple blueberry cake. I really enjoy the crisp that almonds add though and the almond extract brings it to the next level.

Storing & Freezing

• Store this Blueberry Almond Cake on your counter at room temperature for up to 3 days. You can also refriderate it.
• This Blueberry Almond cake does freeze well as long as it is not drizzled with icing! If you choose to freeze this cake, make sure to allow to cool completely and then slice into squares as per usual. Individually wrap each piece in saran wrap. Place all the pieces into a reusable ziplock freezer safe bag. When ready to eat, allow to thaw for 15-30 minutes at room temperature.

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