Blueberry and almond cake

Indulge in a delightful Blueberry and Almond Cake! This easy-to-make recipe features buttery richness, sweet blueberries, and a nutty almond crunch. With a hint of cinnamon and a touch of sour cream for added moisture, this cake is perfect for any occasion. Bake a slice of heaven with simple ingredients and enjoy the authentic homemade taste.

  • 12 Mar 2025
  • Cook time 45 min
  • Prep time 15 min
  • 12 Servings
  • 9 Ingredients

Blueberry and almond cake

This blueberry and almond cake offers a delightful blend of sweet blueberries, nutty almonds, and a hint of cinnamon, making it the perfect treat for any occasion. The combination of sour cream adds a delightful moistness, while the mix of self-raising and all-purpose flours ensures a tender crumb. Whether you’re hosting a gathering or looking to enjoy a comforting dessert at home, this cake is sure to impress.

Ingredients:

2/3 cup butter
150g
1.50 cups sugar
300g
2 tsp cinnamon
6g
4 eggs
200g
1/2 cup self-raising flour
72g
1/3 cup all-purpose white wheat flour
40g
1/2 cup almonds
60g
1/2 cup sour cream
120g
1/2 cup blueberries
60g
2 tbsp almonds
30g

Instructions:

1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) springform cake pan with parchment paper.
2. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
3. Add Cinnamon and Eggs:
Add the ground cinnamon to the butter-sugar mixture. Then, add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
4. Combine Dry Ingredients:
In a separate bowl, sift together the self-raising flour and all-purpose white wheat flour. Stir in the ground almonds.
5. Mix in the Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
6. Incorporate Sour Cream:
Add the sour cream to the batter and gently fold it in using a spatula until fully integrated.
7. Fold in Blueberries:
Gently fold the blueberries into the batter, being careful not to overmix to avoid breaking the berries.
8. Transfer to Pan:
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Smooth the top.
9. Add Almond Topping:
Sprinkle the sliced almonds evenly over the top of the batter.
10. Bake:
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
11. Cool:
Allow the cake to cool in the pan for about 10 minutes before removing the springform ring. Let it cool completely on a wire rack.
12. Serve:
Once cooled, cut into slices and serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.

Tips:

- Ensure the butter is softened to room temperature to facilitate easy creaming with the sugar.

- For a more intense almond flavor, lightly toast the almonds before incorporating them into the batter.

- Gently fold in the blueberries to prevent them from bursting and bleeding color into the batter.

- Use a selection of fresh, ripe blueberries for the best flavor.

- If preferred, substitute sour cream with Greek yogurt for a slightly tangier taste.

- Let the cake cool completely before slicing to ensure clean cuts and better texture.

With its rustic charm and rich flavor, this blueberry and almond cake is an absolute crowd-pleaser. The moist, tender crumb paired with the burst of blueberries and the crunch of almonds creates an unforgettable dessert experience. Enjoy it with a cup of tea or coffee for a truly delightful treat.

Nutrition Facts
Serving Size90 grams
Energy
Calories 320kcal16%
Protein
Protein 5g3%
Carbohydrates
Carbohydrates 36g10%
Fiber 1.61g4%
Sugar 27g26%
Fat
Fat 18g21%
Saturated 7g25%
Cholesterol 100mg-
Vitamins
Vitamin A 140ug15%
Choline 63mg12%
Vitamin B1 0.06mg5%
Vitamin B2 0.18mg14%
Vitamin B3 0.46mg3%
Vitamin B6 0.03mg2%
Vitamin B9 18ug5%
Vitamin B12 0.19ug8%
Vitamin C 0.59mg1%
Vitamin E 2.18mg15%
Vitamin K 2.20ug2%
Minerals
Calcium, Ca 50mg4%
Copper, Cu 0.11mg12%
Iron, Fe 0.75mg7%
Magnesium, Mg 27mg7%
Phosphorus, P 90mg7%
Potassium, K 110mg3%
Selenium, Se 8ug14%
Sodium, Na 27mg2%
Zinc, Zn 0.61mg6%
Water
Water 27g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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