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.
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Helpful Tips to make Blueberry Almond Breakfast Cake:
- For perfect slices, 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.
What you will need to make Blueberry Almond Breakfast Cake:
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite fabulous simple cake recipes:
Outrageous Cherry Dr Pepper Cake
Perfect Peach Cobbler Dump Cake
Ooey Gooey Chocolate Insanity Cake
Yield: 18
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.
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
- 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.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
Copyright ©2015 The Slow Roasted Italian – All rights reserved.
adapted from my Cranberry Christmas Cake recipe
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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.
ReplyDeleteWhat 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
ReplyDelete