Sunday, July 31, 2016

Blueberry Almond Breakfast Cake

Blueberry Almond Breakfast Cake is the perfect combination of blueberry and almond in a tender butter cake. This recipe comes together so easily with just a handful of ingredients you will find yourself whipping it up all year long. Perfect for making any time of year with fresh or frozen fruit.

Costco has had some really great looking berries this summer. I keep buying more and at some point I ended up with too many to fit in my fridge. Well, instead of buying a new fridge (which is what I really wanted to do) I decided to whip up a simple blueberry cake.

With just a handful of ingredients this amazing simple cake came together. The addition of almond extract in the batter and toasted almonds on top really enhance the sweet blueberries in this tender buttery cake. The almond topping is sprinkled on before it goes into the oven, leaving nothing to do when it cools, but enjoy a slice or 3.

This has been our most popular cake all year. I actually made 3 of these cakes before I managed to get a shot.  Mind you every time someone pops over I am sure to feed them before they leave.  My friend Heather popped over and got a taste. She swears it tastes just like a coffee cake, but better.

I found myself picking at this cake every time it was on the counter top because is it sooo good. So, I cut it up and tossed it in the freezer for safe keeping. Then my father-in-law came by and picked up the last batch. Whew! Crisis averted. Needless to say the cake freezes perfectly and you are going to love it.


With love from our simple kitchen to yours. 


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adapted from my Cranberry Christmas Cake recipe
Blueberry Almond Breakfast Cake
SERVES 18  |  ACTIVE TIME 10 Min  |  TOTAL TIME 50 Min

2 cups granulated sugar
3 large eggs, room temperature
3/4 cups  (12 tablespoons) salted butter, room temperature
1 teaspoon pure almond extract
2 teaspoons pure vanilla extract
2 cups all-purpose flour
12 ounces fresh blueberries (or frozen and thawed)
1 cup sliced almonds

Preheat oven to 350°F.  Spray a 9x13 baking pan with cooking spray.  Set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, (or a large mixing bowl and an electric mixer), beat sugar and eggs for 5 minutes with an mixer on medium.  The volume of mixture will increase by almost half and will be thickened and light in color.

Add butter and extracts and beat for 2 more minutes.  Slowly add flour and beat until just combined.  Fold in blueberries.

Using a spatula, pour and smooth batter into prepared pan.  Sprinkle almonds on top.

Bake for 40-45 minutes until a toothpick comes out clean.

Allow to cook completely before serving, or cake will crack. If you can't wait, just know it will taste amazing!

Use a serrated knife to cut cake. Cake freezes beautifully. Wrap individual pieces in plastic wrap and then place in a resealable freezer bag. Remove as desired. Allow to thaw for 10-15 minutes on counter before eating. Cake will keep for up to 6 months.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.


  1. Anything with blueberries is awesome will be making this week and freezing to take to the lake

  2. I will try this this weekend. I never thaw frozen blueberries when using in a recipe, it will turn the cake totally blue. I use them frozen in pancakes as well.

  3. Afternoon ladies am so going to try this recipe this afternoon. Just one question. Can amyone help with the butter conversion pleeease.

    1. That is 12 tablespoons. Hope that helps. Enjoy and let us know how it goes.

  4. Can I substitute raspberries in??

  5. will this work without using baking power or baking soda?

  6. so i've made this a couple of times and both times it came out spectacular. follow the recipe exactly and you'll be golden. it really doesn't need any baking powder or soda because it's a dense butter cake.

    seriously the ONLY WAY i will eat blueberries at all.

  7. i want to preface my comment by saying: i hate blueberries. the smell, the flavor, the texture, the very existence of blueberries. we are not friendly... unless it happens to be in this cake.

    i've made this a couple of times, using thawed or fresh berries, and it has come out gorgeous both times. i believe i needed to adjust the cooking time slightly and it was a little closer to 50-55 minutes, but i followed the recipe exactly and it has turned into a household treat/favorite and the ONLY way i will eat blueberries. at all. ever.

    i feel like raspberries would be killer in this too, since they can have such a strong tart flavor... but i might toss in lemon/vanilla instead of almond/vanilla... just to see what happened....

  8. Has anyone used muffin pans for this recipe ?

    1. I haven't tried this recipe in muffin pans. If you give it a try let me know how it goes. Enjoy!


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