Almond Blueberry Breakfast Cake with Fresh Berries
A tender, moist breakfast cake studded with juicy blueberries and topped with crunchy sliced almonds. The almond extract adds a subtle nutty sweetness that perfectly complements the burst of berry flavor in every bite. This cake is ideal for weekend brunches, special occasions, or anytime you want to turn breakfast into something memorable. The simple mixing method creates a light, fluffy texture that's more refined than a muffin but still casual enough for morning enjoyment.
Ingredients
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 12 tablespoons salted butter, room temperature
- 1 teaspoon pure almond extract
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 12 ounces fresh blueberries, or frozen and thawed
- 1 cup sliced almonds
Instructions
- 1
Preheat oven and spray baking pan with cooking spray
- 2
Beat sugar and eggs until thickened and light in color
- 3
Add butter and extracts and beat until combined
- 4
Slowly add flour and beat until just combined
- 5
Fold in blueberries gently
- 6
Pour batter into prepared pan and smooth with spatula
- 7
Sprinkle almonds evenly on top
- 8
Bake until toothpick comes out clean
- 9
Allow to cool completely before serving to prevent cracking
Tips
Beat the sugar and eggs for the full 5 minutes to create proper volume and ensure a light, fluffy texture.
Use room temperature eggs and butter for better mixing and a smoother batter.
Cool completely before cutting to prevent the cake from cracking, though it will still taste delicious if served warm.
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week.
Can be made 1 day ahead and stored covered at room temperature.
Serve at room temperature, optionally with coffee or tea for breakfast or brunch.
Common Mistakes
Don't overmix after adding flour to avoid a tough cake
Cool completely before cutting to prevent cracking
Substitutions
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I use frozen blueberries instead of fresh?
Yes, use frozen blueberries but thaw them first and drain any excess liquid to prevent the batter from becoming too wet.
How long will this cake keep fresh?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week for best quality.
Can I make this cake ahead of time?
Yes, this cake can be made 1 day ahead and stored covered at room temperature, making it perfect for entertaining.