Almond Blueberry Breakfast Cake Recipe + Video
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Blueberry Breakfast Cake is bursting with fresh berries and topped with crunchy slivered almonds. It has the perfect balance of flavors and plenty of natural sweetness. Make this moist blueberry almond cake recipe for any occasion! You’ll love the flavor of the juicy blueberries!
I know you’ll think that this is such a great recipe – because of the flavor and simple ingredients. It’s like a blueberry buttermilk breakfast cake meets a blueberry coffee cake, loaded with tangy flavor.
The first time that you make this blueberry recipe, you’ll think that it’s perfectly fine to eat your dessert for breakfast.
In fact, this is a great addition to any family breakfast and a must to make during the blueberry season!
The next time that you have a craving, make this breakfast cake with sweet blueberries and pair it with a hot cup of coffee! The tender cake is the perfect way to kickstart any day.
The recipe card below has the full recipe ready for you!
Table of Contents
Blueberry Breakfast Cake
I originally adapted this breakfast blueberry 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 much richer and the texture isn’t quite as dense.
That’s because the extra butter in this moist almond cake 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, my lemon blueberry cake, or my homemade apple pie cinnamon rolls!
Recipe Video
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
To see us make this blueberry breakfast cake recipe from start to finish, watch the video in this post!
Tips for Making Tender Blueberry Almond Cake
- 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 blueberry breakfast cake recipe calls for salted butter.
If you don’t have any on hand, you can substitute unsalted sticks 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.
Too much mixing will cause your blueberry breakfast cake to come out overly dense and dry.
- Allergic to almonds?
Use an imitation extract in the batter, then top the blueberry breakfast cake batter with shaved coconut or a simple crumble 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.
Storing Leftover Almond Blueberry Cake
Keep the pan tightly covered with plastic wrap or transfer leftovers to an airtight container.
Blueberry breakfast cake will keep for 2 days at room temperature or up to a week in the refrigerator.
It also 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.
The, remove as many pieces of almond blueberry cake as desired and thaw on the counter for 10-15 minutes before serving.
Kitchen Tools You Will Need
- Stand Mixer or large mixing bowl with hand mixer
- 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
- A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Breakfast Blueberry Cake FAQ
Enjoy slices fresh from the oven or reheated in the microwave.
For extra sweetness, add a dusting of powdered sugar before serving or drizzle with a simple glaze.
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!
Not quite! Coffee cakes are known for their streusel topping, and this almond blueberry cake has none.
That doesn’t mean you couldn’t add one, though!
Mix the sliced almonds with some flour, sugar, butter, and a pinch of salt, then sprinkle the mixture over the batter before baking.
Enjoy!
With love, from our simple kitchen to yours.
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Almond Blueberry Breakfast Cake Recipe + Video
Ingredients
- 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
Instructions
- 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!
Video
Donna’s Notes
Nutrition
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 December 2024
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Anything with blueberries is awesome will be making this week and freezing to take to the lake
yummy looks fabulous
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.
Afternoon ladies am so going to try this recipe this afternoon. Just one question. Can amyone help with the butter conversion pleeease.
That is 12 tablespoons. Hope that helps. Enjoy and let us know how it goes.
Can I substitute raspberries in??
yum.
will this work without using baking power or baking soda?
The egg beating gives it the air into the batter so the soda and powder are not needed
The egg beating gives it the air into the batter so the soda and powder are not needed
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.
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….
Has anyone used muffin pans for this recipe ?
I haven't tried this recipe in muffin pans. If you give it a try let me know how it goes. Enjoy!
Can't have nuts what could I substitute, maybe brownsugar crumble or blueberries on top? thank you kindly~
Try coconut, if you are allowed
Just sprinkle with sugar or combine some butter with sugar to make a crumbled mixture and sprinkle on top.
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.
Has anyone tried to make this gluten free? I hate when you try to substitute and it end date up tasting like garbage.
Hi- no sugar at all?
I'm diabetic. Do you know how many carbs are in this. Also can you sub splenda for sugar?
I think at the end of the recipe you mean "allow to cool completely"?
Two cups of sugar to two cups of flour? Is that correct? That's an awful lot of sugar
That is a standard ratio, Google it
I don't have a food scale. Exactly how many blueberries ( in measurements of cups?)
A shy pint
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
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?
I have made this more than once and its delicious every time. Follow recipe exactly tho
Try using coconut sugar. Much more healthy with a lower glycemic index. Artificial sweeteners are very bad for you.
I agree
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!
I have made this twice. Followed instructions as written. Excellent. Thank you for the recipe
My daughter just loves it!