Tender Blueberry Almond Cake with Almond Flour
A moist and flavorful cake featuring blueberries and almonds, perfect for a delightful treat or special occasion.
Ingredients
Baking ingredients
- 113 g unsalted butter (melted)
- 150 g granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 0.5 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 large eggs (room temperature)
- 167 g all-purpose flour
- 56 g almond flour
- 120 mL milk (1%, room temperature)
- 60 g full-fat sour cream (room temperature)
- 80 g blueberry jam
- 40 g sliced almonds
- 50 g fresh blueberries (~25-30 berries)
- 24 g granulated sugar (for topping)
Instructions
- Preheat oven to 350°F (177°C). Prepare a 9-inch cake pan with butter and parchment.
- Whisk melted butter and sugar until combined. Add vanilla, almond extract, salt, and baking powder.
- Mix in eggs, then alternate adding half of the flours, milk, and sour cream. Finish with remaining flour mixture.
- Pour batter into pan, drop spoonfuls of jam, swirl gently, then top with almonds, blueberries, and sugar.
- Bake for 27-32 minutes, cool in pan for 10 minutes, then cool completely before serving.
Notes
For best results, use fresh blueberries and high-quality almond flour.