Blueberry Almond Cake in Under 1 Hour

This blueberry almond cake combines the nutty richness of almonds with bursts of juicy blueberries in every bite. After decades of perfecting this recipe in my Midwest kitchen, I can promise you’ll have guests asking for seconds—and the recipe.

I still remember the first time my grandmother made this cake for our Sunday family gatherings at her farmhouse. The aroma of toasted almonds and sweet blueberries would drift from her kitchen window, calling us all to the table before we even stepped inside. She’d dust it with just a whisper of powdered sugar, and somehow that simple touch made it feel like the most elegant dessert in the world. The cake disappeared so quickly that she started making two—one for the table and one hidden away for the next day’s breakfast. Time to get our hands floury and create this same magic in your kitchen!

What Makes This Blueberry Almond Cake So Special

Betty always said that the best recipes are the ones that make you look like a master baker with minimal fuss, and this blueberry almond cake does exactly that. The combination of sour cream and almond extract creates an incredibly tender crumb, while the sliced almonds on top add that perfect textural contrast.

Here’s what you’ll love about this recipe:

• Foolproof technique that works every single time
• Pantry-friendly ingredients you likely already have
• Ready in under an hour from mixing bowl to cooling rack
• Versatile serving options – perfect for breakfast, dessert, or afternoon tea
• Impressive presentation that looks far more complicated than it is
• Reliable results that consistently earn compliments

The secret lies in the gentle folding technique and the balance of wet and dry ingredients—something I learned through years of trial and error in my own kitchen.

Key Players in This Recipe

All-purpose flour forms the foundation of this cake, providing just enough structure without making it dense. I always measure by spooning it into the cup rather than scooping directly from the bag.

Fresh blueberries deliver those beautiful bursts of sweetness throughout each slice. Betty’s trick was to never thaw frozen berries—they hold their shape better and won’t turn your batter purple.

Sour cream is the moisture hero here, creating that incredibly tender crumb that keeps this cake from ever being dry. Greek yogurt works wonderfully as a substitute if that’s what you have on hand.

Almond extract brings that distinctive nutty flavor that makes this cake special. I use pure almond extract because the artificial version can taste harsh—a little goes a long way.

Sliced almonds on top provide that lovely crunch and visual appeal. Toasting them lightly in a dry skillet for just a minute before sprinkling makes them even more fragrant.

Unsalted butter allows you to control the salt content perfectly, and using it at room temperature ensures smooth mixing with the sugar.

How to Make Blueberry Almond Cake

Step 1. Betty always started by preheating the oven to 350°F and preparing her pan with both grease and parchment paper—this prevents any sticking disasters.

Step 2. I’ve learned that whisking the dry ingredients together first creates an even distribution of leavening agents, which means consistent rise throughout the cake.

Step 3. Cream the butter and sugar until truly light and fluffy—this takes about 3-4 minutes and creates the cake’s tender texture.

Step 4. Add eggs one at a time, beating well after each addition to ensure proper emulsification and prevent curdling.

Step 5. Through years of making this recipe, I discovered that mixing the sour cream with extracts before adding prevents any lumps in the final batter.

Step 6. The key I learned is to add dry ingredients gradually and mix just until combined—overmixing develops the gluten and creates a tough cake.

Step 7. Betty’s tip for folding in blueberries: use a gentle motion from bottom to top, turning the bowl as you go to distribute evenly without bursting the berries.

Step 8. Pour into your prepared pan and smooth gently, then sprinkle those sliced almonds over the top for that beautiful finishing touch.

Step 9. Bake for 35-40 minutes—I test with a toothpick inserted in the center, which should come out with just a few moist crumbs.

Step 10. After years of making this blueberry almond cake, I always cool it in the pan for 10 minutes before turning out to prevent cracking.

Keeping This Cake Fresh

I typically store this blueberry almond cake covered at room temperature for up to three days, where it actually becomes more moist as the flavors meld together. The cake holds its texture beautifully when wrapped in plastic wrap or stored in an airtight container.

Betty’s freezing method works wonderfully for this recipe—wrap individual slices tightly in plastic wrap, then place in a freezer bag for up to two months. I often slice the whole cake before freezing so I can grab single servings as needed. The texture remains perfect after thawing at room temperature for about an hour.

For the best texture when reheating, I warm individual slices in a 300°F oven for just a few minutes. The microwave works in a pinch—10-15 seconds brings back that just-baked warmth without making the cake rubbery.

Perfect Partners for Blueberry Almond Cake

• Fresh whipped cream provides a lovely cool contrast to the cake’s tender warmth and complements both the almond and blueberry flavors beautifully
• Strong coffee or Earl Grey tea balances the cake’s sweetness while the bergamot in Earl Grey particularly enhances the almond notes
• Vanilla ice cream creates an indulgent dessert combination, especially when the cake is served slightly warm
• Mixed berry compote amplifies the fruit flavors and adds gorgeous color to each plate
• Greek yogurt with honey offers a lighter pairing that works perfectly for breakfast or brunch service
• Lemon curd adds bright acidity that cuts through the rich almond flavor while complementing the blueberries

The key is balancing the cake’s nutty richness with something either creamy, acidic, or refreshing to cleanse the palate between bites.

FAQs

• Can I use frozen blueberries instead of fresh? I recommend using frozen blueberries straight from the freezer—don’t thaw them first. They’ll maintain their shape better and won’t bleed as much color into the batter.
• What if my cake turns out dense? Many home cooks find success by checking their baking powder’s freshness and avoiding overmixing. Betty’s solution is to fold ingredients just until you can’t see streaks of flour.
• Can this cake be made ahead? To prevent dryness, I wrap the completely cooled cake tightly and store at room temperature. It actually improves after a day as the flavors develop.
• How do I prevent blueberries from sinking? The best approach I’ve tested is tossing blueberries in a tablespoon of flour before folding them into the batter—this helps them stay suspended during baking.
• Can I substitute the almond extract? I’ve found that vanilla extract alone works, though you’ll lose that distinctive almond flavor that makes this recipe special. Use the same amount for best results.