Monday, February 3, 2020

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!

titled image for Pinterest (and shown): Blueberry Almond Butter Cake

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.

ingredients in glass bowls and measuring cups to make a butter cake recipe

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.

batter for a blueberry dessert being mixed in bowl of stand mixer

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.

spreading cake batter into a baking pan

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!

pouring sliced almonds from measuring cup onto pan of cake batter

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. 

close up photo: slice of almond blueberry butter cake

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!


With love from our simple kitchen to yours. 

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almond blueberry butter cake close up

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

Yield: 18
close up: slices of almond blueberry breakfast cake

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
  • 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
  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!
  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.

adapted from my Cranberry Christmas Cake recipe

titled photo for Pinterest - Blueberry Almond Breakfast Cake

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  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?

    1. The egg beating gives it the air into the batter so the soda and powder are not needed

    2. The egg beating gives it the air into the batter so the soda and powder are not needed

  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!

  9. Can't have nuts what could I substitute, maybe brownsugar crumble or blueberries on top? thank you kindly~

    1. Try coconut, if you are allowed

    2. Just sprinkle with sugar or combine some butter with sugar to make a crumbled mixture and sprinkle on top.

  10. This 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.

  11. Has anyone tried to make this gluten free? I hate when you try to substitute and it end date up tasting like garbage.

  12. I'm diabetic. Do you know how many carbs are in this. Also can you sub splenda for sugar?

  13. I think at the end of the recipe you mean "allow to cool completely"?

  14. Two cups of sugar to two cups of flour? Is that correct? That's an awful lot of sugar

  15. I don't have a food scale. Exactly how many blueberries ( in measurements of cups?)

  16. I 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

  17. Does 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?

  18. I have made this more than once and its delicious every time. Follow recipe exactly tho

  19. Try using coconut sugar. Much more healthy with a lower glycemic index. Artificial sweeteners are very bad for you.

  20. What 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!

  21. I have made this twice. Followed instructions as written. Excellent. Thank you for the recipe

  22. 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!

  23. Can you use almond flour instead of white?

    1. 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!

  24. 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

  25. For the salted butter, what would be the conversion to unsalted butter + salt?

  26. 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?


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