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Blueberry Almond Cake (Eggless)

By: Jigna
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!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12
Course: Dessert
Cuisine: American, World
Diet: Eggless, Vegetarian

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) fresh blueberries
  • 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

  1. 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.
  2. Measurements: Use the kitchen scale to measure the ingredients for the best results.
  3. 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.
  4. Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
  5. Sugar: This cake is moderately sweet, so add a bit more sugar for extra sweetness.
  6. 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.
  7. Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
  8. 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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