Almond Blueberry Breakfast Cake Recipe + Video
Blueberry Breakfast Cake is bursting with berries and topped with crunchy almonds. Keep some in the freezer for unexpected guests!
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 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!
Video
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