This Blueberry Almond Cake is a delightful dessert recipe that's perfect for any occasion. With a tender crumb, nutty almond flavor, and bursts of fresh blueberries, this cake is both simple and delicious, making it an excellent choice for your next dessert.
Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides with nonstick cooking spray.
Cream the Butter and Sugar:
In a stand mixer with the paddle attachment, beat the room-temperature butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes.
Mix Wet Ingredients:
Add the eggs one at a time, followed by the milk, almond extract, and vanilla extract. Mix on low speed until smooth.
Combine Dry Ingredients:
Gradually add the all-purpose flour, almond flour, baking powder, and salt to the wet mixture. Mix on low speed until just combined, making sure no visible streaks of flour remain. The batter will be thick.
Fold in Blueberries:
Gently fold in the blueberries with a spatula, taking care not to crush them.
Transfer the batter into the prepared cake pan, spreading it evenly.
Sprinkle the sliced almonds on top.
Bake:
Place the cake in the preheated oven and bake for 35-40 minutes.
The cake is done when it turns lightly golden and a toothpick inserted into the center comes out clean (a few crumbs are fine).
Cool and Serve:
Allow the cake to cool in the pan on a cooling rack.
Once cooled, carefully remove it from the pan.
Optionally, dust with confectioners' sugar before serving.
Notes
This cake works well with both fresh and frozen blueberries. If using frozen berries, do not thaw them before folding them into the batter.
Serve with whipped cream, ice cream, or enjoy it plain for a delightful dessert.
You can also use other berries, such as raspberries or blackberries, for a twist.