Almond blueberry cake
Recipe for creamed cake with American blueberries and almonds
Discover my simple and quick recipe for almond blueberry cake with American blueberries and ground almonds. Juicy fruits combined with delicious almonds and a light, fluffy creamed cake create a perfect taste. The cake is easy to make and stays fresh for a long time. This is the ideal blueberry cake for children and more. You must try it!
Table of content
Quick almond blueberry cake recipe step by step
If you like light, fluffy, and long-lasting fresh cakes with blueberries or other fruits, then you must try this recipe!
American blueberry cake recipe with video
Wyposażenie
- Round baking pan with a diameter of about 22 cm
Składniki
ingredients for blueberry cake
- 100 g butter ( soft)
- 4 tablespoons oil
- 150 g powdered sugar (can be increased to 200 g)
- 2 eggs (size L, preferably at room temperature)
- 225 g wheat flour – all-purpose (1.5 cups)
- 50 g ground almonds (about 0.5 cups)
- 1 teaspoon baking powder
- approx. 250 g blueberries
- 1 teaspoon almond extract (optional)
- approx. 50 g almond flakes
Instrukcja
Step 1 – cream the butter
- Transfer butter to a mixer bowl, add oil, sugar, and a little almond extract for a stronger almond flavor in the cake.100 g butter, 4 tablespoons oil, 150 g powdered sugar, 1 teaspoon almond extract
- Cream everything together until fluffy and light – I mix on high speed for a few minutes.
Step 2 – sift dry ingredients through a sieve
- Sift together wheat flour, baking powder, and ground almonds – to aerate them.225 g wheat flour – all-purpose, 50 g ground almonds, 1 teaspoon baking powder
Step 3 – prepare the creamed cake batter
- To the creamed butter, add one egg at a time and one tablespoon of sifted flour – mix very briefly on low speed – just until combined.2 eggs
- Add about half of the remaining flour and mix briefly.
- Add the rest of the flour and mix briefly – the dough will be quite thick (if it seems too thick, you can add a little milk).
- Add the washed and dried blueberries to the dough and gently mix.approx. 250 g blueberries
- Transfer the dough to a 22 cm diameter pan greased with butter and floured (or breadcrumbs) or lined with baking paper.
- Sprinkle the top of the cake with almond flakes.approx. 50 g almond flakes
Step 4 – bake the almond blueberry cake
- Place the pan with the cake in the oven preheated to 180 degrees Celsius (top/bottom heat mode) and bake for about 40 minutes – check with a skewer to see if the cake is well baked.
- Cool the finished cake, and before serving, you can additionally sprinkle it with powdered sugar.
Film
Uwagi
Wartości Odżywcze
Spring cake with fruits and almonds – notes
Today I have for you a quick and simple recipe for creamed cake with ground almonds and fruits. I added fresh, juicy American blueberries to the cake here. I found this recipe on Sarah’s blog Broma Bakery. Sarah made her cake with strawberries. I couldn’t buy them anywhere at an affordable price, but I found blueberries on sale. And so this appetizing blueberry cake was created. Its preparation won’t take you long, and it’s delicious even warm after baking, so you must try this recipe!
And if you like such blueberry cakes, also try my recipe for yeast blueberry cake, which doesn’t even require kneading! You can also bake yogurt cake with blueberries – this cake is for a large baking sheet, so it will be enough for many servings.
Ingredients needed to prepare almond blueberry cake
To prepare such a moist blueberry cake, you will need a few basic ingredients. Below is a condensed list of products I used and possible substitutes.
- butter – for the cake, you will need 100 g of soft butter at room temperature – so remember to take it out of the fridge beforehand so it warms up well
- oil – in addition to butter, I added 4 tablespoons of rapeseed oil to the cake – it adds a slight moistness to the cake and protects it from excessive drying. You can use any oil here, even coconut oil.
- eggs – for the cake, you need 2 eggs – I used large (L-sized) eggs, they should also be at room temperature, so take them out of the fridge along with the butter. If you forget to take them out earlier, transfer them to a bowl and pour hot water over them – leave them like that for a few minutes to warm up.
- almonds – I added 50 g of ground almonds to the cake itself – you can buy ready-made ground almonds in the store, or grind whole almonds into a powder – e.g., in a coffee grinder or food processor. I sprinkled the top of the cake with almond flakes, but you can also chop whole almonds into smaller pieces and use them instead of flakes. To enhance the almond flavor, I also added a little almond extract to the cake. About 1 teaspoon of almond essence is enough – but you can use a little more or a little less.
- blueberries – I used fresh blueberries and they work best; in a pinch, you can also use frozen blueberries. In that case, do not thaw them beforehand. If you don’t want the cake to be heavily stained by the fruit, you can avoid mixing the blueberries directly into the batter. Instead, transfer about half of the batter to the baking pan, sprinkle with blueberries, spread the rest of the batter, and sprinkle the top with fruit again.
Almond cake with fruits – other flavor versions
If you don’t have blueberries, or don’t like them, you can prepare this cake with other fruits. Due to the dense consistency of the batter, firm fruits that won’t break down when mixed with the cake work best. Therefore, I especially recommend firmer strawberries, apple pieces, or firm pears. Peaches will also work well.
For soft and more delicate fruits – such as raspberries, do not add them to the batter itself, but place them directly on top of the cake. If you also want fruits inside, put half of the batter into the pan, gently press raspberries into it, cover with the rest of the batter, and arrange a second portion of raspberries on top. This way, the fruits will remain whole and look nice after baking.
How to make blueberry cake with butter – tips
This moist American blueberry cake belongs to creamed cakes where soft butter is creamed with sugar. I used powdered sugar here because I like its speed and ease of use. Powdered sugar mixed with butter quickly gives it the right fluffiness and dissolves very quickly. You can also use regular granulated sugar here, but then extend the mixing time until the sugar dissolves well. Use 150 g of sugar – if you use powdered sugar, it will be 1 cup of sugar, but if you use regular sugar, pour in 3/4 cup (a cup of granulated sugar weighs more than a cup of powdered sugar). You can, of course, also use a little more sugar if you like sweeter cakes. Remember that the remaining ingredients added to the creamed butter afterwards should be mixed briefly and at low speed. This is so the cake doesn’t lose its fluffiness.
How to make almond blueberry cake with crumble?
If you fancy baking a cake with crumble instead of almonds sprinkled on top, you can make a crumble and sprinkle it over the cake just before baking. How to make crumble for a cake? You can make, for example, a delicious and simple almond crumble that will perfectly match this cake. To prepare it, you will need the following ingredients:
- 50 g ground almonds (about half a cup)
- 30 g wheat flour (2 tablespoons)
- 30 g sugar (2 tablespoons)
- approx 40 g butter
Mix all these ingredients together to form a crumbly topping and sprinkle it over the blueberry cake. If you don’t fancy almond crumble, make a basic crumble from just butter, sugar, and flour. Use about 70 g of sugar (1/3 cup), 100 g of wheat flour (2/3 cup), and about 60 g of butter – mix together and sprinkle over the cake. Then bake the creamed blueberry cake in an oven preheated to 180 degrees Celsius (top/bottom heat mode) for about 40-45 minutes – until a so-called dry stick test.
What does baking until a dry stick means? It means that when you insert a stick (e.g., a skewer or a sharp thin knife) into the center of the cake, it will come out dry, not covered with wet batter. Then the cake can be removed from the oven and cooled.
Blueberry cake kcal
In the recipe table, I provided the calorie content of the cake per 100 g. However, if you divide the cake into 12 roughly equal portions, each will have approximately 272 kcal (carbohydrates – 29 g, proteins – 6 g, fats – 15 g). This is the calorie count calculated using the ingredients I used. If you bake the cake with blueberries and crumble, the calorie content of the cake will, of course, increase by the calorie content of the crumble itself.
How to store American blueberry cake?
This cake is best stored outside the refrigerator – if stored in the fridge, it will harden slightly due to the butter used in the recipe. In that case, it’s best to take it out of the fridge beforehand to warm up and soften before serving. However, you can store the cake for several days on the kitchen counter. I recommend transferring it to an airtight container to prevent it from drying out. This will ensure the cake remains nicely soft and moist. You can also freeze the cake – it can stay in the freezer for about 3 months.
I hope this quick and moist blueberry cake will appeal to you and that you’ll gladly use the recipe – it’s always good to have such a proven blueberry cake recipe on hand, so be sure to save it. I would be very happy if you leave a comment under the recipe and share your thoughts. If you like blueberry cakes, I also encourage you to check out and try my recipe for a delicious shortcrust cake with blueberries and crumble.
Recommended blueberry cake recipes
I highly encourage you to bake other delicious cakes and more with tasty American blueberries. On the blog, you will find many sweets with these fruits, and here I quickly recommend these three recipes:
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Quick Blueberry Cake Recipe
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Check out my detailed step-by-step recipe, view the process photos, and watch the short video where I demonstrate exactly how to make this creamed blueberry cake.
