This moist and tender blueberry almond cake is easy to make. The cake batter mixes together in one bowl with no mixer. It bakes as a one layer cake with a jam swirl and a simple almond and blueberry topping. Whether you serve it as a breakfast cake, for dessert or for a birthday, this flavorful homemade cake is sure to become a favorite.
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As with every recipe I post, I tested this cake several times to perfect the texture and flavor. This blueberry and almond cake embraces everything I want recipes on two sugar bugs to convey. The cake has an old fashioned, nostalgic feel; made using almond flour and a touch of almond extract to bring out the almond flavor. A pop of blueberry comes from jam swirled into the batter and fresh blueberries.
The cake is lightly sweet and has the best tender texture. And like my blueberry ricotta cake and raspberry almond cake, it has a ridiculously easy, no frosting topping. It's a rustic beauty, perfect for entertaining! I can also attest that it's lovely with a cup of coffee for breakfast, as is blueberry coffee cake and blueberry blondies.
As a lifelong baker and busy mama, I appreciate a simple, but wildly delicious cake and this one checks all the boxes. little e declared it, “the best! I want to make it for my birthday”!
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🫐 cake key ingredients
A range of ingredients were tested to create the best version of this blueberry cake recipe. I wanted this one to be easy, so we use melted butter. Here are a few ingredients that help to create this moist cake.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Blueberries ~ this easy cake uses both blueberry jam and fresh blueberries. You will want to wash and dry the blueberries before adding to the simple almond topping. I use Bonne Maman Wild Blueberry Preserves.
Almond flour ~ for the best soft cake, use almond flour and not almond meal. Bob's Red Mill almond flour is my favorite, but I know lots of people who love the Blue Diamond brand and Kirkland brand too.
Extracts ~ a combination of vanilla and almond extracts bring layers of flavor to this blueberry almond cake. For the best flavor, use pure vanilla extract.
Sour cream ~ making cakes with sour cream brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft cake. For the best from scratch cake, use full fat sour cream and bring it to room temperature.
Eggs ~ use two large eggs. They should be at room temperature to give the cake the best rise and soft texture.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
🥣 how to make this one-bowl cake
Preheat the oven to 350°F (177°C) and prepare a 9-inch cake pan by buttering the bottom and sides, placing a parchment round and then buttering the parchment again. Set aside.
In a medium to large bowl, whisk together the melted butter and granulated sugar until fully combined.
Then whisk in the vanilla, almond extract kosher salt and baking powder.
Now whisk in the eggs.
Then add half of the flour and almond flour and mix until a few large streaks remain.
Now add the milk and sour cream and whisk until combined.
Finally add the remaining half of flour. Mix until just fully combined.
Pour the batter into the prepared cake pan and drop spoonfuls of jam over the top of the batter. Then use a knife to gently swirl the jam into the batter, being careful not to over mix.
Top the swirled batter with the sliced almonds and blueberries and sprinkle with the granulated sugar.
Bake for 27 - 32 minutes or until the edges are set and a toothpick comes out with just a few moist crumbs.
Allow the cake to rest in the pan for 10 minutes, then run a knife between the cake and the edge of the pan and allow the cake to cool completely (it can stay in the baking pan) before slicing and serving. If desired, top with a dusting of confectioners’ sugar and more fresh blueberries.
💬 frequently asked questions
What baking pan do I need?
I recommend a 9-inch round pan. If you prefer a square cake pan, an 8x8 pan can be used. If you only have an 8-inch round cake pan, the cake will be a little taller and will need a little more time to bake.
How should I store this blueberry jam cake?
This blueberry almond cake can be kept at room temperature for up to one day. I would store it tightly wrapped or in an airtight container in the refrigerator for up to five days.
You can freeze the cake for up to 2 months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices; then wrap each slice tightly in a double layer of plastic wrap.
This from scratch cake tastes best at room temperature, but we have eaten plenty cold slices straight from the refrigerator too!
👩🏻🍳 tips for the best from scratch cake
For the perfect crumb, use full fat sour cream. It will give the blueberry almond cake more flavor and moisture than a low fat version.
Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The homemade cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
If desired, sift a little confectioners’ sugar (also known as powdered sugar or icing sugar) over the top of the cooled cake before serving.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Moist and Tender Blueberry Almond Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Tender Blueberry Almond Cake with Almond Flour
Moist blueberry almond cake, made in one bowl with no mixer. One layer with a jam swirl and almond blueberry topping; fabulous for dessert or breakfast!
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
cake
- ½ cup unsalted butter, melted (113g)
- ¾ cup granulated sugar (150g)
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon kosher salt
- 2 teaspoons baking powder
- 2 large eggs, room temperature
- 1 ⅓ cup all-purpose flour (167g)
- ½ cup almond flour (56g)
- ½ cup milk, I use 1%, room temperature (120mL)
- ¼ cup full-fat sour cream, room temperature (60g)
- ¼ cup blueberry jam* (~80g)
blueberry almond topping
- ⅓ cup sliced almonds (40g)
- 25-30 washed and dried fresh blueberries (~50g)
- 2 tablespoons granulated sugar (24g)
Instructions
- For the cake: Preheat the oven to 350°F (177°C) and prepare a 9-inch cake pan by buttering the bottom and sides, placing a parchment round and then buttering the parchment again. Set aside.
- In a medium to large bowl, whisk together the melted butter (½ cup/113g) and granulated sugar (¾ cup/150g) until fully combined. Then whisk in the vanilla (2 teaspoons), almond extract (1 teaspoon) kosher salt (½ teaspoon) and baking powder (2 teaspoons).
- Now whisk in the eggs (2 large). Then add half of the flour (~83g-the TOTAL amount is 1 ⅓ cups/167g) and almond flour (½ cup/56g), once mostly combined add the milk (½ cup/120mL) and sour cream (¼ cup/60g) followed by the remaining half of flour (~84g). Mix until just fully combined (I switch to a spatula after the milk and sour cream have been added).
- Pour the batter into the prepared cake pan. Take the blueberry jam (¼ cup/~80g) and drop spoonfuls of jam over the top of the batter. Then use a knife to gently swirl the jam into the batter, being careful not to over mix.
- Top the swirled batter with the sliced almonds (⅓ cup/40g) and blueberries (25-30 berries/~50g) and sprinkle with the granulated sugar (2 tablespoons/24g).
- Bake for 27 - 32 minutes or until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to rest in the pan for 10 minutes, then run a knife between the cake and the edge of the pan and allow the cake to cool completely (it can stay in the baking pan) before slicing and serving.
- If desired, top with a dusting of confectioners’ sugar and fresh blueberries.
Notes
*Different brands of jam may have slightly different weights.
Store any leftovers covered in the refrigerator for up to five days.
The blueberry almond cake can be baked in an 8-inch cake round. It will take about 5-10 minutes longer to bake. An 8x8 pan can also be used and should take the same amount of time as the 9-inch round.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 351Total Fat: 23gSaturated Fat: 8gUnsaturated Fat: 15gCholesterol: 69mgSodium: 259mgCarbohydrates: 32gFiber: 3gSugar: 26gProtein: 6g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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