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!
Ingredients
- 1¾ cups (210g) all-purpose flour
- ½ cup (50g) almond flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 tablespoon (85g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- ¾ cup (180ml) buttermilk
- 1 teaspoon pure vanilla
- 2 teaspoon orange zest
- 1 cup (140g) cup fresh blueberries
- Faked or slivered almonds for the topping
Instructions
- 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 30 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 Storage 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 fresh blueberries or Blueberry Compote.
- 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.
Notes
- 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. Making a homemade almond meal is easy 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.
Nutrition (Approximate Values)
Calories : 204kcalCarbohydrates : 29gProtein : 3gFat : 9gSaturated Fat : 4gPolyunsaturated Fat : 0.3gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 17mgSodium : 213mgPotassium : 52mgFiber : 1gSugar : 15gVitamin A : 210IUVitamin C : 2mgCalcium : 61mgIron : 1mg
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