Blueberry Almond Breakfast Cake
Blueberry Almond Breakfast Cake is a delightful and easy-to-make cake that brings together the sweet flavors of blueberries and the nutty undertones of almond flour. Perfect for busy mornings, this cake offers a comforting aroma and taste, making it an ideal breakfast treat or brunch offering.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/3 cup unsalted butter, melted
- 1 cup blueberries, fresh or froze
Instructions
- Preheat the oven to 350°F (175°C).
- Grease an 8x8-inch square baking dish with non-stick spray.
- In a large mixing bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, vanilla extract, and almond extract until well-blended. Pour in the melted butter and mix to combine.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in the blueberries.
- Transfer the batter into the prepared baking dish and spread evenly.
- Bake in the preheated oven for about 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
Notes
Use room temperature ingredients for best results. Don't skip lining your baking dish for easier serving. Be gentle when folding in blueberries to avoid breaking them. Reheat individual slices for a fresh taste.