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Tender Blueberry Almond Cake with Almond Flour

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 slices
Calories 350
A moist and flavorful cake featuring blueberries and almonds, perfect for a delightful treat or special occasion.

Ingredients

Baking ingredients

  • 113 g unsalted butter (melted)
  • 150 g granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon almond extract
  • 0.5 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 large eggs (room temperature)
  • 167 g all-purpose flour
  • 56 g almond flour
  • 120 mL milk (1%, room temperature)
  • 60 g full-fat sour cream (room temperature)
  • 80 g blueberry jam
  • 40 g sliced almonds
  • 50 g fresh blueberries (~25-30 berries)
  • 24 g granulated sugar (for topping)

Instructions 

  • Preheat oven to 350°F (177°C). Prepare a 9-inch cake pan with butter and parchment.
  • Whisk melted butter and sugar, then add vanilla, almond extract, salt, and baking powder.
  • Mix in eggs, then alternate adding half of the flours, followed by milk and sour cream, then remaining flour. Mix until just combined.
  • Pour batter into pan, drop spoonfuls of jam, swirl gently, then top with almonds, blueberries, and sprinkle sugar.
  • Bake for 27-32 minutes, cool in pan for 10 minutes, then cool completely before serving.

Notes

For best results, use room temperature ingredients and do not over swirl the jam.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: almond, Blueberry, cake