There’s something undeniably cheerful about waking up to the sun streaming through the kitchen window, accompanied by the tantalizing scent of blueberries. This Blueberry Almond Breakfast Cake has become my go-to morning treat, effortlessly combining the sweetness of juicy blueberries with a touch of nutty almond flavor. With its fluffy, buttery crumb, it transforms an ordinary breakfast into a delightful occasion.

Whether you’re looking to impress guests at brunch or simply want to bring a bit of joy to your weekday routine, this easy recipe requires minimal prep time and yields a stunning cake that’s sure to be a crowd-pleaser. Plus, it’s a vegetarian delight, making it suitable for everyone. Grab those fresh berries, and let’s turn your next morning into something truly special!

Why You’ll Love This Blueberry Almond Breakfast Cake?

Delightful flavors: The pairing of sweet blueberries and nutty almond creates a flavor explosion in every bite.

Easy to make: With minimal prep time, this cake is perfect even for busy mornings.

Versatile dish: Serve it warm for breakfast or as a charming dessert at brunch gatherings.

Impressive presentation: Its fluffy texture and vibrant color make it a showstopper on any table.

Vegetarian friendly: This recipe is a delicious option for everyone to enjoy! For another tasty breakfast idea, try these Sausage Breakfast Muffins.

Blueberry Almond Breakfast Cake Ingredients

For the Batter
• All-purpose flour – Provides structure; switch to almond flour for a nutty flavor.
• Granulated sugar – Adds sweetness; feel free to adjust for a less sweet option.
• Baking powder – A leavening agent for fluffiness; always check freshness for best results.
• Salt – Enhances flavor; using sea salt will give it a gourmet touch.
• Unsalted butter – Adds rich buttery flavor; substitute with coconut oil for a dairy-free option.
• Large eggs – Binds the batter and adds moisture; flax eggs are a great vegan substitute.
• Milk – Keeps the batter moist; use almond milk for a nutty twist fitting your blueberry almond breakfast cake.
• Fresh blueberries – The star of this cake, lending sweetness and juiciness; swap with raspberries or diced strawberries if needed.
• Almond extract – Delivers that delightful nutty aroma; perfect for enhancing the almond flavor.

For the Topping
• Sliced almonds – Adds crunch and flavor; toast them for an extra nutty depth.
• Powdered sugar – For a sweet finishing touch; dust over the cake just before serving for a lovely presentation.

How to Make Blueberry Almond Breakfast Cake

Preheat: Begin by preheating your oven to 350°F (175°C). Make sure to grease a 9×13-inch baking pan to prevent any sticking.
Mix Dry Ingredients: In a generous bowl, combine all-purpose flour, granulated sugar, baking powder, and salt. This dry mix will provide a great base for your Blueberry Almond Breakfast Cake.
Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, large eggs, milk, and almond extract until smooth and well-blended.
Combine Mixtures: Gently pour the wet mixture into the bowl of dry ingredients. Mix until just combined, being careful not to overwork the batter. This will keep your cake fluffy!
Add Blueberries: Fold in those juicy fresh blueberries delicately, ensuring they’re distributed evenly throughout the batter without bursting.
Bake: Spread the batter evenly in your prepared pan. Bake for about 35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes before slicing. This gives it time to set before serving.

Optional: For an extra touch, sprinkle toasted sliced almonds on top after cooling.

Exact quantities are listed in the recipe card below.

Expert Tips for Blueberry Almond Breakfast Cake

Fresh Ingredients: Use the freshest blueberries and premium almond extract for the best flavor. Dull ingredients can make the cake taste lackluster.
Don’t Overmix: Mixing until just combined is key. Overmixing can lead to a dense cake rather than a light and fluffy blueberry almond breakfast cake.
Even Distribution: When folding in blueberries, use a gentle hand. This keeps them intact and spreads their juice evenly without turning your batter purple.
Check for Doneness: Oven temperatures can vary. Always check your cake a couple of minutes early to avoid over-baking – it should be golden and a toothpick should come out clean.
Cooling Time: Don’t rush the cooling process; letting the cake rest a bit will help achieve a moist crumb and enhance flavors.

What to Serve with Blueberry Almond Breakfast Cake?

Brighten your breakfast table with delightful pairings that enhance the joy of this delicious cake.

Fresh Fruit Salad: A medley of fresh fruits balances the sweetness of the cake, adding a refreshing crunch.
Greek Yogurt with Honey: Creamy and tangy yogurt drizzled with honey complements the cake’s flavors while adding protein to your meal.
Maple Syrup: A touch of premium maple syrup drizzled on top adds a warm sweetness that brings out the berries’ fresh notes.
Herbal Tea: A fragrant cup of chamomile or mint tea provides a soothing contrast to the cake’s rich flavors, perfect for a relaxed morning.
Nutty Granola: Crumble some granola on top for an added crunch that pairs beautifully with the moist cake and boosts your breakfast with extra fiber.
Almond Milk Latte: A delightful almond milk latte not only echoes the almond flavor in the cake but also adds a creamy, comforting drink to your morning routine.

Pairing these options with your Blueberry Almond Breakfast Cake will surely transform your breakfast or brunch into a extraordinary culinary experience!

Blueberry Breakfast Cake Variations & Substitutions

Feel free to play around with this recipe to make it even more special and tailored to your taste buds!

Gluten-Free: Use a 1:1 gluten-free flour blend to make this cake suitable for those avoiding gluten without sacrificing flavor.
Nut-Free: Swap out almond extract for pure vanilla extract and use sunflower oil instead of butter to keep it nut-free while retaining a delicious flavor.
Vegan: Substitute eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) and use almond milk to create a vegan-friendly masterpiece.
Fruity Twist: Replace blueberries with chopped apples or peaches for a seasonal spin that adds unique flavor and moisture to each slice.
Citrus Zing: Add the zest of a lemon or orange to the batter for a refreshing citrus boost that beautifully complements the berries.
Chocolate Lovers: Fold in mini chocolate chips along with blueberries for a sweet indulgence that will leave chocolate aficionados feeling delighted and satisfied.
Spice It Up: Incorporate a teaspoon of cinnamon or ginger for a warming spice that elevates the cozy comfort of your breakfast cake.
Crunchy Topping: Top the cake with a delicious mix of oats, chopped nuts, and brown sugar before baking for a delightful crunch that adds texture and visual appeal.

With these delightful variations, you’ll make each baking experience unique and satisfying!

How to Store and Freeze Blueberry Almond Breakfast Cake

Room Temperature: Store at room temperature in an airtight container for up to 5 days to maintain freshness without compromising flavor.

Fridge: For extended freshness, you can refrigerate the cake, wrapped tightly, for up to a week. Just make sure it’s well-sealed to prevent it from drying out.

Freezer: If you want to keep the blueberry almond breakfast cake longer, freeze it in tightly wrapped portions for up to a month. Defrost overnight in the fridge before serving.

Reheating: To enjoy it warm again, reheat slices in the microwave for about 15-20 seconds or in an oven at 350°F (175°C) until warmed through, ensuring that the cake maintains its delightful moisture.

Blueberry Almond Breakfast Cake Recipe FAQs

What kind of blueberries should I use?
Absolutely! Fresh blueberries are ideal for this recipe as they provide the best flavor and juiciness. Look for plump, firm berries with no dark spots or wrinkles. If fresh blueberries aren’t in season, feel free to substitute with frozen blueberries, but remember not to thaw them before adding; this prevents color bleeding into the batter.

How should I store the Blueberry Almond Breakfast Cake?
You can store the cake at room temperature in an airtight container for up to 5 days. If you want it to last longer, refrigerate it wrapped tightly, and it will stay fresh for up to a week. Just ensure it’s sealed well to avoid it drying out.

Can I freeze the Blueberry Almond Breakfast Cake?
Definitely! For longer storage, wrap the cake tightly in plastic wrap or aluminum foil and freeze it for up to a month. To thaw, simply place it in the refrigerator overnight. If you’re short on time, you can let it sit out at room temperature for a few hours, but refrigeration works best.

What should I do if my cake is too dense?
Very! A dense cake could be due to overmixing the batter. Be sure to mix just until combined, as overmixing can develop gluten and lead to a heavier texture. Additionally, check that your baking powder is fresh, as stale leavening agents can prevent proper rising. Aim for a light, fluffy cake!

Is this recipe suitable for people with nut allergies?
It’s essential to make adjustments for dietary restrictions. While this Blueberry Almond Breakfast Cake features almond extract and sliced almonds, you can substitute the almond extract with vanilla extract and simply omit the sliced almonds if needed. Always double-check for any potential cross-contamination if you’re serving someone with allergies.