Blueberry Almond Cake + Video

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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, my lemon blueberry cake or my homemade apple pie cinnamon rolls!

titled collage for almond blueberry cake

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.
eggs and sugar in bowl of stand mixer

RECIPE VIDEO

Watch the video below to see how easy it is to make this recipe!

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.

  • 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.
coffee cake batter in stand mixer, close up

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scooping blueberry breakfast cake batter onto pan

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.

slivered almonds on blueberry breakfast cake

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.

While strawberries are a popular flavor, they are a lot more difficult to bake with. You are welcome to give it a shot, though!

blueberry almond cake in pan

Enjoy!

With love from our simple kitchen to yours. 

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slices of blueberry breakfast cake, stacked

cut pieces of blueberry almond breakfast cake

Blueberry Almond Cake + VIdeo

Donna Elick
This almond cake is bursting with blueberries and has the perfect balance of flavors. Make this easy coffee cake recipe for any occasion!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Method Oven
Servings 18

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

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.

Nutrition

Serving: 1 | Calories: 304cal | Carbohydrates: 38g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 73mg | Sugar: 25g | Fiber: 2g | Calcium: 46mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
titled collage for blueberry cake recipe

Originally published August 2015, updated and republished September 2021

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46 Comments

  1. 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.

  2. Afternoon ladies am so going to try this recipe this afternoon. Just one question. Can amyone help with the butter conversion pleeease.

  3. 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.

  4. 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….

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

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

  6. 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.

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

  8. 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

  9. 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?

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

  11. 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!

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

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