Blueberry Almond Cake is bursting with fresh berries and has the perfect balance of flavors. Make this moist almond cake recipe for any occasion!
Blueberry Almond Cake
I originally adapted this blueberry breakfast 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 richer and the texture isn’t quite as dense.
That’s because the extra butter in this moist almond cake recipe allows more air to be whipped in at the beginning, creating the perfect melt-in-your-mouth bite!
Almond Cake Recipe 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 almond cake 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, your Italian almond cake will come out overly dense and dry.
- Allergic to almonds? Use an imitation extract in the batter, then try shaved coconut or a simple crumble on top 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.
Almond Blueberry Cake FAQ
Absolutely! In fact, this blueberry almond cake 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 of almond blueberry cake as desired and thaw on the counter for 10-15 minutes before serving.
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!
With love, from our simple kitchen to yours.
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Blueberry Almond Cake + VIdeo
- 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
- 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!
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 April 2023
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