Blueberry Almond Cake

byBeth Le Manach
28 Comments
byBeth Le Manach
28 Comments
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If you want an easy cake that is sure to impress, this Blueberry Almond Cake is it! It’s one of my favorite brunch recipes because the whole thing can be mixed up with 2 bowls and a whisk.

No need to drag out the electric mixer, and clean all the attachments. This is a “dump and stir” recipe that punches well above its weight class!

a blueberry almond cake on a glass cake stand on a tray with tea cups
Baking this Almond Cake in a deep dish quiche pan, with a removable bottom, gives it a beautiful design!

Why You’ll Love This Recipe

  • The great thing about this cake is its texture, it’s so light and fluffy with just the right amount of sweetness coming from the almond extract. It’s a great alternative to my Blueberry Crumb Cake, because it’s much quicker and easier too!
  • You’ll love it for a brunch or an easy springtime dessert.
  • You can also swap out the fruit too. It’s also great with strawberries, raspberries, cherries, or apricots, all pair very well with almond. For another great almond flavored cake, try my Bakewell Cherry Tart.
  • It uses 2 types of fat, melted butter for flavor and a little bit of oil for added moisture. Since they are both liquids they whisk up easily with a whisk.
a slice of almond cake with a blueberry bottom
I like a layer of almond cake with a lower layer of blueberries, for two distinct flavors. To prevent the berries from sinking to the bottom, toss them in flour first.

 

A Lot Of Look for Minimal Effort

  • This is a very basic cake recipe that uses pantry staples you probably already have on hand. But what dresses it up, is the cake pan. 
  • I like to bake it in a removable bottom 9″ deep dish quiche Pan which allows for beautifully fluted edges and an unexpected design.
  • You can also use this pan for making my Spinach Quiche Recipe too!
a deep dish cake pan with removable bottom
Use a non-stick, removable bottom quiche pan, and spray it well with baking spray for added insurance!

Liquid Fat Makes a Lighter Cake

  • I’ve found any time I want a very light tea cake, I use liquid fats, instead of softened butter. It creates the softest texture.
  • This is the same idea I use in many of my muffin recipes too that are fan favorites like my Classic Blueberry Muffins, Strawberry Lemon Muffins, and Orange Pecan Crumb Muffins.  It always amazes me how much of a difference it makes.
  • It’s a wonderful cake to serve with tea or coffee, especially for a special occasion like a bridal shower, baby shower or Mother’s Day! 
a fork taking a bite out of a slice of cake
The use a melted butter and oil creates the lightest, fluffiest texture that melts in your mouth!

 Make Ahead Tips:

  • You can bake the cake in the morning to serve at lunch, dinner or tea time. Leave it in the tin, and once cooled cover with foil.
  • If serving the same day leave at room temperature. If serving the next day, refrigerate.
  • To serve warm, place the cake, in its tin, in the oven covered at 350F for 15 minutes and 5 minutes uncovered.
  • This cake also freezes well too! Allow it to cool and then take the cake out of the tin, wrap the whole cake in wax paper and then foil. And freeze for up to 1 month.
  • Then defrost it in the refrigerator overnight. Reheat the slices in the microwave or place the whole cake on a sheet pan in a 350F oven, lightly covered with foil for 15 minutes. Then uncovered for 5 minutes.
  • Sprinkle with powdered sugar and top with a few blueberries before serving. 
a cake with almonds on top cooling in a tart tin
The crumb of this cake is delicate! Allow it to cool for at least 30 minutes in the tin before you try to release it. It will be more stable that way.

Serving Suggestions:

  • This cake is a wonderful tea time cake to serve with tea or coffee.
  • Or serve it with some homemade whipped cream as a dessert.
  • Or it also makes a wonderful brunch cake too! Serve it as a follow up to my Puffy Egg Bake and Smashed Potatoes or Roasted Potatoes.
a large tea party scene with slices of cake and tea cups on a silver tray
Serve this cake with tea or coffee or for a brunch! It also makes a great Mother’s Day dessert too!

 

a slice of blueberry almond cake on a floral plate with fork

Blueberry Almond Cake

Yield: serves 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Blueberry Almond Cake recipe is light and fluffy with just the right amount of sweetness coming from the almond extract. The crunch of the almonds on top gives it a great finish.

Ingredients

  • 3/4 cup (180ml) of melted unsalted butter
  • ¼ cup (60 ml) canola oil
  • 1 cup (200 g) sugar
  • 2 eggs
  • 1 ½ (7.5 ml) tsp pure almond extract
  • ¼ cup (60 ml) water
  • 1 ½ cups (180 g) flour
  • 2 tsp (10 ml) baking powder
  • 1 tsp (5 ml) salt
  • 6 oz (170 g) fresh blueberries
  • ¼ cup (50 g) raw sliced almonds
  • 1-2 tbsp (13 g) of powdered sugar for garnish

Instructions

  1. Preheat oven to 350F/(176C) degrees.
  2. Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
  3. In a large bowl combine melted butter, canola oil, and sugar. Mix well until combined. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
  4. In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
  5. Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
  6. Remove cake from the tin. Place on a cake stand and dust with powdered sugar.

Notes

  • The crumb of this cake is delicate! Allow it to cool for at least 30 minutes in the tin before you try to release it. It will be more stable that way.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 19mgCarbohydrates: 31gFiber: 0gSugar: 30gProtein: 2g
© Beth Le Manach
Cuisine: American / Category: Breakfast

 

Brownie cake scooped into a mug with ice cream

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28 Comments

  1. I am glad I read the comments before making the cake. I only used half cup of sugar, half cup of melted butter with quarter cup of oil and yet I found the cake a bit too greasy. Also, I used 1 cup of all purpose flour and half cup of almond flour. The cake was delicious.

    Reply

  3. Bonjour Beth! Found this recipe 2 years ago, during Covid time. I wanted to bring some joy to my family during these hard time. Since then, I’ve received often family members and friends with it and it’s always a success. I’ve shared this recipe so many times but whenever I’m invited somewhere, they ask me to this cake 🙂 BTW, I love your recipes and videos. Before you, I didn’t cook dessert. You explain everything so well. Also, since I’m French Canadian, I love the fact that you mix in your recipes the French and North American cooking. I identify so much with your style of cooking. Merci pour votre site et que le meilleur pour 2024!

    Reply

  4. Hi Beth! I was wondering if we can use 1/2 almond flour and the remaining AP flour or can we use 3/4 c Almond flour and 3/4 c AP? Amd should I add a little more water? Thanks so much!

    Reply

  5. Hi Beth tried the recipe today and the cake is delicious the only thing I would do is cut back on the sugar. Found the cake to be too sweet. Also wanted to know if less butter or oil can be used . Thankyou

    Reply

    1. Yes of course. You could pull the butter back to 1/2 cup and leave the oil the same. Good to know about the sweetness, the almond extract also contributes to the sweetness so you could definitely cut it back to 1/2 cup of sugar or 2/3 cup of sugar and leave the extract the same since that provides the nice almond flavor.

      Reply

  9. In the video you mentioned adding 3/4 cup of unsalted butter but yet in the ingredients you have listed 1/2 cup of butter? please clarify.

    Reply
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  12. Hi Beth!
    Golly Gosh! What a delicious cake!
    Unfortunately, I do not have a beautiful pie dish, like yours, so baked in a bundy cake tin, it looked amazing once turned out with all The blueberries contrasting the white cake!

    THIS is a keeper!
    Easy, simple, elegant, out of this world deliciousness and the texture is light and fluffy!
    Thank you for sharing what you know so selflessly!

    My family’s taste buds appreciate it!

    Reply

    1. Hmmm if it was a light olive oil (as opposed to extra virgin) you should be OK. Olive oil is just a heavier, denser oil and may not give you the light texture that this cake is known for, you actually might be better with all melted butter instead 🙂

      Reply

  14. Dear Beth, this is a great recipe, but I have one question what the water gives to the batter extra moist or?

    Reply

    1. Great question! It makes it lighter 🙂 I find with these types of cakes and muffins a little water will always make them less dense and heavy (as opposed to milk which weighs baked goods down, because of the fat that’s in it) hope that helps! 🙂

      Reply

    2. This cake is delicious, but my blueberries fell to the bottom of the pan. Can I toss the blueberries in some flour before mixing them in with the batter to help keep them suspended?

      Reply