Anytime Almond Blueberry Cake Recipe

🧂 Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour

  or almond meal (see notes)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon

  or to taste
• 6 tablespoons butter

  softened, plus more for buttering the pan
• 1 cup granulated sugar
• 1 ½ teaspoon almond extract
• 1 teaspoon vanilla extract
• 2 large eggs

  room temperature
• 1/2 cup sour cream
• 1 ½ cups fresh blueberries

  plus 2 teaspoons flour
• sliced almonds
• glaze

  (see notes for recipe I use)

Instructions

• 1 Preheat the oven to 350° degrees. Grease and flour an 8-inch square baking pan.
• 2 If you are not using almond flour, pulse the blanched almonds until finely
  ground in a spice or nut grinder (or food processor or blender). Then, combine
  the flour, almond flour (ground almonds), baking powder, salt, and cinnamon in a
  medium bowl. Set aside.
• 3 With an electric mixer or stand mixer, cream the butter and sugar until light
  and fluffy, about 5 minutes. Beat in the eggs until mixed, then add the almond
  and vanilla extracts along with the sour cream.
• 4 Add the flour mixture to the wet ingredients and mix just until there are no dry
  flour streaks. Toss the blueberries in 2 teaspoons of flour and then fold into
  the batter.
• 5 Transfer the batter to the prepared baking pan and smooth with spatula. Sprinkle
  1 tablespoon sugar over the top.
• 6 Bake for 40-45 minutes or until the top is golden and springs back when lightly
  pressed and a toothpick inserted in the center comes out clean. If the cake is
  browning too quickly during the last 10 minutes of baking, place a sheet of
  parchment paper over it.

Nutrition Info