This almond cake is bursting with blueberries and has the perfect balance of flavors. Make this easy coffee cake recipe for any occasion!
I originally adapted this blueberry breakfast cake from my holiday cranberry version, but either version is a clear winner.
While it is similar to pound cake, the flavor is richer and the texture isn’t quite as dense. That’s because the extra butter 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 or my homemade apple pie cinnamon rolls!
Blueberry Almond Cake - Tips and Tricks
- 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 recipe calls for salted butter, or you can substitute unsalted 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. Otherwise, the almond cake will come out overly dense and dry.
- Allergic to almonds? Use an imitation extract in the batter and try shaved coconut or a simple crumble on top instead of the sliced nuts.
Video: Blueberry Breakfast Cake
To see us make this from start to finish, watch the video at the top of this post.Want to use frozen fruit?
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.
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 these 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 almond cake bakes.
Kitchen Tools You Will Need
- Stand mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer
- 9x13 Baking Dish - This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- Bread Knife - Use this for clean edges and perfect slices.
FAQ - Common Recipe Questions
Can I freeze blueberry breakfast cake?Absolutely! In fact, this 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.
Then, remove as many pieces as desired and thaw on the counter for 10-15 minutes before serving.
Can I use different berries in this easy coffee cake recipe?
Since blackberries hold their shape well, those would be my first choice for a substitute. Raspberries would also taste amazing, but be gentle while mixing so they don’t fall apart.
Since blackberries hold their shape well, those would be my first choice for a substitute. Raspberries would also taste amazing, 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!
Enjoy!
With love from our simple kitchen to yours.
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Yield: 18
Blueberry Almond Cake
This almond cake is bursting with blueberries and has the perfect balance of flavors. Make this easy coffee cake recipe for any occasion!
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
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
- 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 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!
DONNA'S NOTES
- Use a serrated knife to cut the cake.
- 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.
Originally published August 2015, updated and republished September 2021
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Anything with blueberries is awesome will be making this week and freezing to take to the lake
ReplyDeleteyummy looks fabulous
ReplyDeleteI 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.
ReplyDeleteAfternoon ladies am so going to try this recipe this afternoon. Just one question. Can amyone help with the butter conversion pleeease.
ReplyDeleteThat is 12 tablespoons. Hope that helps. Enjoy and let us know how it goes.
DeleteCan I substitute raspberries in??
ReplyDeleteyum.
ReplyDeletewill this work without using baking power or baking soda?
ReplyDeleteThe egg beating gives it the air into the batter so the soda and powder are not needed
DeleteThe egg beating gives it the air into the batter so the soda and powder are not needed
Deleteso 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.
ReplyDeleteseriously the ONLY WAY i will eat blueberries at all.
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.
ReplyDeletei'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....
Has anyone used muffin pans for this recipe ?
ReplyDeleteI haven't tried this recipe in muffin pans. If you give it a try let me know how it goes. Enjoy!
DeleteCan't have nuts what could I substitute, maybe brownsugar crumble or blueberries on top? thank you kindly~
ReplyDeleteTry coconut, if you are allowed
DeleteJust sprinkle with sugar or combine some butter with sugar to make a crumbled mixture and sprinkle on top.
DeleteThis cake looks delicious and I'm sure it tastes the same. However, I usually think of breakfast cake as something a little more healthy and this cake is not. I would make it for a dessert but not consider it breakfast material.
ReplyDeleteHas anyone tried to make this gluten free? I hate when you try to substitute and it end date up tasting like garbage.
ReplyDeleteHi- no sugar at all?
ReplyDeleteI'm diabetic. Do you know how many carbs are in this. Also can you sub splenda for sugar?
ReplyDeleteI think at the end of the recipe you mean "allow to cool completely"?
ReplyDeleteTwo cups of sugar to two cups of flour? Is that correct? That's an awful lot of sugar
ReplyDeleteThat is a standard ratio, Google it
DeleteI don't have a food scale. Exactly how many blueberries ( in measurements of cups?)
ReplyDeleteA shy pint
DeleteI strictly followed the directions & this was a flop. I immediately thought that it needed baking power,so I wanted to read others comments. I have not only wasted my time but also all the ingredients& blueberries are nor cheap
ReplyDeleteDoes altitude make a difference by any chance? It was really moist on the bottom (almost too moist)but not really undercooked.I'm not sure really...or maybe bake longer than 45 minutes at my altitude of 5500ft?
ReplyDeleteI have made this more than once and its delicious every time. Follow recipe exactly tho
ReplyDeleteTry using coconut sugar. Much more healthy with a lower glycemic index. Artificial sweeteners are very bad for you.
ReplyDeleteI agree
DeleteWhat if I have some ground almonds? How much of that can I mix in with the flour to give it that almondy flavor? May omit the extract. Thanks in advance!
ReplyDeleteI have made this twice. Followed instructions as written. Excellent. Thank you for the recipe
ReplyDeleteMy daughter just loves it!
ReplyDeleteOk, 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!
ReplyDeleteCan you use almond flour instead of white?
ReplyDeleteI just made this outstanding cake with these substitutions:
Delete1 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
ReplyDeleteThank you cooking love! We are happy you enjoyed it!
DeleteFor the salted butter, what would be the conversion to unsalted butter + salt?
ReplyDeleteI 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?
ReplyDeleteWe have not tested it with apples, but if you do please let us know how it goes!
DeleteI 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.
ReplyDeleteThanks Terri Lewis! We are so happy you enjoyed it!
Delete