Imagine waking up to a slice of heaven that's part cake, part breakfast magic! This Almond Blueberry Breakfast Cake is about to revolutionize your morning routine with its irresistible blend of nutty almond flour, burst-in-your-mouth blueberries, and a tender, moist crumb that will make your taste buds dance. Whether you're a busy professional, a weekend brunch enthusiast, or simply someone who loves a show-stopping breakfast treat, this recipe is your ticket to morning bliss that's both indulgent and somewhat nutritious!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a medium mixing bowl, combine almond flour, all-purpose flour, baking powder, and salt. Whisk together until well blended and free of any lumps.
- In a separate large mixing bowl, cream together the softened butter and sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- Gradually fold the dry flour mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in half of the blueberries, reserving the remaining berries for topping.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula.
- Scatter the remaining blueberries on top of the batter, pressing them lightly into the surface.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Ingredient Temperature Matters: Ensure your butter and eggs are at room temperature for the smoothest, most even batter.
- Blueberry Hack: Toss your blueberries in a little flour before adding to the batter to prevent them from sinking to the bottom.
- Don't Overmix: Mix just until ingredients are combined to keep the cake light and tender.
- Fresh vs. Frozen Blueberries: Both work great! If using frozen, don't thaw them first to prevent color bleeding.
- Storage Secret: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Customize Your Cake: Try adding a sprinkle of lemon zest or almond slivers for extra flavor and texture.
- Check for Doneness: A toothpick should come out clean, with just a few moist crumbs attached.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 40g
Protein: 8g
Fat: 20g
Saturated Fat: 10g
Cholesterol: 85mg
