Almond Blueberry Breakfast Cake Recipe + Video
This post may contain affiliate links. Please read my disclosure policy.
Blueberry Breakfast Cake is bursting with fresh berries and topped with crunchy slivered almonds. It has the perfect balance of flavors and plenty of natural sweetness. Make this moist blueberry almond cake recipe for any occasion! You’ll love the flavor of the juicy blueberries!
I know you’ll think that this is such a great recipe – because of the flavor and simple ingredients. It’s like a blueberry buttermilk breakfast cake meets a blueberry coffee cake, loaded with tangy flavor.
The first time that you make this blueberry recipe, you’ll think that it’s perfectly fine to eat your dessert for breakfast.
In fact, this is a great addition to any family breakfast and a must to make during the blueberry season!
The next time that you have a craving, make this breakfast cake with sweet blueberries and pair it with a hot cup of coffee! The tender cake is the perfect way to kickstart any day.
The recipe card below has the full recipe ready for you!
Table of Contents
Blueberry Breakfast Cake
I originally adapted this breakfast blueberry cake from my holiday cranberry version, but either version is a clear winner.
While Italian almond cake is similar to pound cake, the flavor is much richer and the texture isn’t quite as dense.
That’s because the extra butter in this moist almond cake allows more air to be whipped in at the beginning, creating the perfect melt-in-your-mouth bite!
For another fruity breakfast option, try these lemon berry buttermilk pancakes, my lemon blueberry cake, or my homemade apple pie cinnamon rolls!
Recipe Video
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
To see us make this blueberry breakfast cake recipe from start to finish, watch the video in this post!
Tips for Making Tender Blueberry Almond Cake
- Use room temperature ingredients.
Allow the eggs and butter to sit out for at least 30 minutes before getting started.
Not only is this key for achieving the perfect texture, but they will blend more easily as well.
- Salted vs unsalted.
This blueberry breakfast cake recipe calls for salted butter.
If you don’t have any on hand, you can substitute unsalted sticks and add ¼ teaspoon of salt instead.
- Don’t overmix!
Once you add the flour, beat the batter just until there are no more visible streaks.
Too much mixing will cause your blueberry breakfast cake to come out overly dense and dry.
- Allergic to almonds?
Use an imitation extract in the batter, then top the blueberry breakfast cake batter with shaved coconut or a simple crumble instead of the sliced nuts.
Baking With Frozen Berries
I prefer to thaw my berries first, but you can easily toss them in straight from the freezer.
They do tend to bleed color into the batter either way, but there are a couple of tricks to keep this from happening.
- Thawed: Rinse the blueberries a few times until the cool water becomes noticeably lighter.
Then, pat dry with paper towels before adding to the mixing bowl. - Frozen: Add frozen berries to a small bowl with some flour and gently stir until well coated.
This creates a type of seal to keep in the juices as the blueberry almond cake bakes.
Storing Leftover Almond Blueberry Cake
Keep the pan tightly covered with plastic wrap or transfer leftovers to an airtight container.
Blueberry breakfast cake will keep for 2 days at room temperature or up to a week in the refrigerator.
It also freezes beautifully and is great to have on hand for unexpected morning guests.
Wrap individual slices in plastic wrap, then place them in a resealable freezer bag. They will keep for up to 6 months.
The, remove as many pieces of almond blueberry cake as desired and thaw on the counter for 10-15 minutes before serving.
Kitchen Tools You Will Need
- Stand Mixer or large mixing bowl with hand mixer
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Breakfast Blueberry Cake FAQ
Enjoy slices fresh from the oven or reheated in the microwave.
For extra sweetness, add a dusting of powdered sugar before serving or drizzle with a simple glaze.
Since blackberries hold their shape well, those would be my first choice for a substitute.
Raspberries would also taste amazing in this moist almond cake recipe, but be gentle while mixing so they don’t fall apart.
While strawberries are a popular flavor, they are a lot more difficult to bake with. You are welcome to give it a shot, though!
Not quite! Coffee cakes are known for their streusel topping, and this almond blueberry cake has none.
That doesn’t mean you couldn’t add one, though!
Mix the sliced almonds with some flour, sugar, butter, and a pinch of salt, then sprinkle the mixture over the batter before baking.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Cake Recipe Links
Almond Blueberry Breakfast Cake Recipe + Video
Ingredients
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 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
Instructions
- Preheat oven to 350°F. Spray a 9×13 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 a 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 cool completely before serving, or the cake will crack. If you can’t wait, just know it will taste amazing!
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2015, updated and republished December 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Ok, finnally I could have all the ingredients! But, I don't know if it is because I live in a cold place or what, but first butter was very difficult to mix with the batter, and afterwards the 2 cups of flour were too much, I added a cup and a half and it was too dense and now I am waiting the 45 minutes (think will take longer) to see the results… anyway it looks soooooo good… hope I have luck with the results!
Can you use almond flour instead of white?
I just made this outstanding cake with these substitutions:
1 C coconut sugar, 1 C Xylitol,
2 C The Perfect Flour (which is gluten free) and it still came out outstanding. Folded in frozen blueberries right before putting it in the oven for 45 minutes. Thank you for your blog and for sharing such wonderful recipes!
just made it and had it with a cup of tea it is to die for so easy to make and it's moist and fluffy thx
Thank you cooking love! We are happy you enjoyed it!
For the salted butter, what would be the conversion to unsalted butter + salt?
I absolutely love this cake, followed recipe exactly and it is amazing. I know have apples on hand…wondering how it would come out with apples? Thoughts?
We have not tested it with apples, but if you do please let us know how it goes!
I have made this twice, the second time took it to a baby shower. Everyone enjoyed it and several asked for the recipe. It is sooo easy to make. I followed the recipe and used fresh blueberries. Thank you for this great recipe which I will make frequently.
Thanks Terri Lewis! We are so happy you enjoyed it!
This was so good! The blueberry and almond together are an interesting, yet surprisingly tasty combination!
This is one of the best things I’ve ever made! I always get complements wherever I bring this!
I’ve made this three times in the last couple of months. It’s really easy and soooo good! It’s not overly sweet and the almond flavor is yummy.
Can you use box cake mix?
Randy, I don’t think you would get the same flavors and texture with a boxed cake mix. This recipe really is so simple I would try it one time as written. It’s become my favorite dessert!
I made this with the blueberries and we loved it, froze the leftovers. Now, here is my question, can I use raspberries instead of the blueberries?
what else can you put on top beside the almonds
I made the recipe exactly according to directions but added powdered sugar on top. It came out perfect! Thank you 😋
Hi Lucy!
That’s an awesome addition! We are happy it came out perfect!
TSRI Team Member,
Devlyn
Hi Lucy,
We are so happy you enjoyed it!! Have a wonderful day!
TSRI Team Member,
Holli
I made this,cake about a week ago. sent several pieces home with my housekeeper. Both of us LOVED IT! It’s moist, but holds together well, even after a few days. I used fresh Costco blueberries. which were huge! I will definitely make this over and over again. I would toast the almonds next time.
Hi Diane!
We’re so glad that you enjoyed the recipe!!
TSRI Team Member,
Devlyn
Made this Almond Blueberry Breakfast Cake for the first time, and it turned out absolutely amazing!
Hi Magnolia!
We’re so glad you enjoyed the recipe!
TSRI Team Member,
Devlyn