Blueberry Almond Cake (Eggless)

This Blueberry Almond Cake is extra moist, tender, full of blueberries, and has the goodness of almonds. It is buttery and delicious, and almond flakes on the top provide a great crunch!

Blueberry Almond Cake is a super delicious treat with a combination of blueberries and almonds. Almond flour makes the cake super moist, delicate, and tender. And blueberries provide a wonderful fruity flavor to the cake.

Jump to:

• About Blueberry Almond Cake
• Why You Will Love This Cake
• Ingredients
• Step-by-Step Directions
• Serving and Storing Suggestions
• Helpful Tips
• More Blueberry Recipes
• Recipe Card

About Blueberry Almond Cake

This Blueberry Almond Cake recipe is inspired by my Strawberry Almond Cake (Eggless). The cake is eggless, easy to make, and requires only a few ingredients.

However, while I have used almond meal to make a strawberry almond cake, I have used almond flour this time. Almond meal provides a slightly nutty taste to the cake, but almond flour blends very well and makes the cake delicate.

But if you do not have almond flour, you can use the same amount of almond meal (ground almonds). With the almond meal, you will see the specks of almonds in the cake.

I have used fresh blueberries for the cake, but frozen berries can also be used without thawing them. This eggless cake can be served as a tea-time snack or can be enjoyed with a cup of tea. It is kids friendly as well and perfect for an after-school snack.

This cake is flavorful and does not need any frosting or glaze. It is easy to make, and like most of my other recipes, there is no need for a stand mixer or electric mixer.

Ingredients

1. All-Purpose Flour: I have used unbleached all-purpose flour to make this cake, and I will recommend the same.
2. Almond Flour: Almond flour is made from blanched almonds, and it is fine in texture compared to an almond meal. However, if you do not have almond flour, you can use homemade almond meal. You can check this post, Homemade Almond Meal / How To Make Almond Meal.
3. Baking Powder and Baking Soda: They are essential as leavening agents for the cake to rise. Do not interchange with each other. Also, make sure that they are active and not expired.
4. Salt: It adds a contrast to the sweetness of the cake.
5. Butter: We need unsalted butter, melted and slightly cooled. Do not overheat the butter; you can microwave the butter at high for 30 to 35 seconds. If heating in the pan over the stovetop, heat the butter only until it just starts melting. 
6. Sugar: ¾ cup or 150g of sugar is sufficient to make this cake moderately sweet. But you can add a little extra sugar to make the cake sweeter.
7. Buttermilk: I have used store-bought buttermilk for this recipe. But it is easy to make DIY buttermilk at home by mixing vinegar with milk. For DIY buttermilk, add a teaspoon of white vinegar to ¾ cup of milk, stir and let it stand for 5 minutes.
8. Vanilla: It provides a sweet and warm flavor to the cake. Use pure vanilla extract for the best flavors.
9. Orange Zest: It adds a refreshing note to this cake. You can either skip it or replace it with lemon zest.
10. Blueberries: I have used fresh blueberries for the cake. But you can also use frozen blueberries, but do not thaw them.
11. Almonds For Garnishing: I have used almond flakes for garnishing. But you can top the cake with chopped almonds or almond slivers.

Step-by-Step Directions

• Preheat the oven to 350°F (180°C).
• Grease and line a 9-inch round cake pan with parchment paper.
• Whisk the all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl until well combined.
• Add blueberries and fold in gently.

• Whisk melted butter, sugar, orange zest, buttermilk, and vanilla in a large bowl until well combined.

• Add wet ingredients to dry in 2-3 parts. Mix until everything is just combined; do not overmix.
• The batter will be thick.

• Transfer the batter to the prepared baking pan.
• Top with the flaked almonds. Instead of flaked almonds, you can also top them with chopped or slivered almonds.

• Bake for 28-35 minutes or until a toothpick inserted in the center comes out clean.
• Because every oven is different, keep an eye on the cake after 25 minutes of baking.
• Remove from the oven and transfer the pan to a wire rack.
• Let the cake cool completely in the pan before removing and slicing.

Serving and Storing Suggestions

• Let the cake cool completely before slicing. The cake is elegant and delicious without any frosting, but a light dusting of icing sugar on top will make a beautiful presentation.
• Serve the blueberry almond cake with a scoop of ice cream or whipped cream if desired.
• Or serve the cake slice with more fresh blueberries or Blueberry Compote / Blueberry Sauce.
• This cake will keep tightly covered at room temperature for two days. 
• Store the leftover cake in the fridge in an air-tight container for up to a week.

Helpful Tips

• Buttermilk: If you do not have store-bought buttermilk, it is easy to make DIY buttermilk at home. For the DIY buttermilk, take ¾ cup of milk in a cup or bowl, add 1 teaspoon of white vinegar, stir and let it sit for 5 minutes. Use whole or full-fat milk to make buttermilk for the rich and moist cake.
• Measurements: Use the kitchen scale to measure the ingredients for the best results.
• Almond Flour: Use the best quality and blanched almond flour for the cake. You can use an almond meal if you do not have almond flour. It is easy to make an almond meal at home by grinding the whole almonds. However, the taste and color will be slightly different if using an almond meal.
• Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
• Sugar: This cake is moderately sweet, so add a bit more sugar for extra sweetness.
• Blueberries: I will highly recommend using fresh blueberries. But if you choose to use frozen blueberries, add them to the batter as frozen, do not thaw.
• Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
• Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.

More Blueberry Recipes

Recipe Card