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Blueberry Almond Cake

A moist, tender cake infused with delicate almond flavors and punctuated by bursts of fresh blueberries. Perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 portions
Course: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream or yogurt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup fresh or frozen blueberries
  • 1/3 cup sliced almonds
  • powdered sugar for dusting, optional

Equipment

  • 9-inch round cake pan
  • Large mixing bowl
  • medium bowl
  • wire rack
  • parchment paper

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the sour cream (or yogurt), vanilla extract, and almond extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the blueberries.
  8. Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds over the batter.
  9. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Dust with powdered sugar before serving, if desired.

Notes

You can substitute frozen blueberries, but do not thaw them before adding to the batter. Coating blueberries in flour before folding helps prevent them from sinking. Don't overmix batter to keep cake tender.