Almond Blueberry Butter Cake

Butter cake with almonds and blueberries has the perfect balance of flavors for any occasion. Make this simple recipe for an easy dessert!

This blueberry breakfast cake is perfect for making any time of year with fresh or frozen berries.
Plus, it’s easy to make and you probably already have most of the ingredients in your pantry! 

For another fruity breakfast option, try my Lemon Blueberry Buttermilk Pancakes. I promise they’ll be the fluffiest pancakes you’ve ever had! 

Blueberry Lemon Cake is bursting with fresh blueberries and bright citrus flavor, plus a delicious cream cheese frosting. Enjoy it for dessert or an indulgent morning snack. 

If you’re looking for festive winter flavors instead, this Cranberry Almond Christmas Cake will do the trick! It has only a handful of ingredients and comes together in a snap.

What is butter cake?

This sweet treat is a cake made with plenty of butter! It’s similar to pound cake, but it has a richer flavor and isn’t quite as dense. 

That’s because pound cake typically has equal measurements of butter, eggs, sugar, and flour. 

Instead, this type of cake uses a greater amount of butter and extra air is whipped in at the beginning.

Tips For Making Blueberry Butter Cake

• Using Frozen Fruit - I prefer to thaw my blueberries first, but you could use them straight from the freezer if you prefer. 

Either way, frozen berries do have a tendency to bleed color into the batter, but there are a couple of tricks to keep this from happening.

If thawing first, rinse them a few times in cold water until the water becomes noticeably lighter. Then, pat dry with paper towels before adding to the mixing bowl.

Or, coat frozen berries in a little flour before stirring into the batter to create a type of seal for the juices.

• Freeze Slices For Later - This blueberry breakfast cake freezes beautifully! Wrap individual slices in plastic wrap, then place in a resealable freezer bag. It will keep for up to 6 months.

Remove as many pieces as desired and thaw on the counter for 10-15 minutes before eating.

Butter Cake Recipe Video

Watch our video at the top of this post to see exactly how to make this dessert from start to finish!

Kitchen tools you’ll need

• Stand mixer with the paddle attachment or a large mixing bowl with an electric mixer instead.
• 9x13 Baking dish - This set is one of my favorites! The 9x13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• Bread knife - Use this to cut the cake for clean edges and perfect slices. 

Recipe Notes + FAQ

What can I use instead of almonds if I’m allergic? 

First, replace the almond extract with imitation almond extract, also known as almond flavor. Then, try shaved coconut or a simple crumble on top instead of the sliced nuts.

Can I use unsalted butter instead? 

Yes, but you’ll need to add salt to the batter to make up for it. The standard rule of thumb is ¼ teaspoon of salt for every stick used, but the amount of salt may vary based on the brand of butter. 

For this butter cake recipe, I’d say stick with about ¼ teaspoon of salt and you should be fine. 

Will this recipe work with different berries?

Since blackberries hold their shape well, that would be my first choice to substitute. Raspberries would taste amazing, but be gentle with them so they don’t fall apart during mixing. 

While strawberries are another great flavor, they’re a lot harder to bake with. You’re welcome to give it a shot though!

Enjoy! 

With love from our simple kitchen to yours. 

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This post was originally published on 8/15/2015 - updated on 10/16/2020

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Yield: 18Author: Donna Elick

Almond Blueberry Butter Cake

Almond blueberry butter cake is the perfect balance of flavor for any occasion. Make this dessert recipe with just a handful of ingredients!

prep time: 10 MINScook time: 40 MINStotal time: 50 mins

Ingredients

• 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

Instructions

1. Preheat oven to 350°F.  Spray a 9x13 baking pan with cooking spray.  Set aside.
2. 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.
3. Add butter and extracts and beat for 2 more minutes.  Slowly add flour and beat until just combined.  Fold in blueberries.
4. Using a spatula, pour and smooth batter into prepared pan.  Sprinkle almonds on top.
5. Bake for 40-45 minutes until a toothpick comes out clean.
6. Allow to cool completely before serving, or the cake will crack. If you can't wait, just know it will taste amazing!

DONNA'S NOTES

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

http://www.theslowroasteditalian.com/2015/08/blueberry-almond-breakfast-cake-recipe.html

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

adapted from my Cranberry Christmas Cake recipe

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