Irresistible Blueberry Almond Breakfast Cake for Cozy Mornings
This Blueberry Almond Breakfast Cake combines juicy blueberries with nutty almond flavor, perfect for a delightful breakfast treat.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Whisk
Ingredients
For the Batter
- 2 cups all-purpose flour Provides structure; switch to almond flour for a nutty flavor.
- 1 cup granulated sugar Adds sweetness; feel free to adjust for a less sweet option.
- 2 teaspoons baking powder A leavening agent for fluffiness; always check freshness for best results.
- 1 teaspoon salt Enhances flavor; using sea salt will give it a gourmet touch.
- 1/2 cup unsalted butter Adds rich buttery flavor; substitute with coconut oil for a dairy-free option.
- 3 large eggs Binds the batter and adds moisture; flax eggs are a great vegan substitute.
- 1 cup milk Keeps the batter moist; use almond milk for a nutty twist.
- 2 cups fresh blueberries The star of this cake; swap with raspberries or diced strawberries if needed.
- 1 teaspoon almond extract Delivers that delightful nutty aroma; perfect for enhancing the almond flavor.
For the Topping
- 1/2 cup sliced almonds Adds crunch and flavor; toast them for an extra nutty depth.
- powdered sugar to taste For a sweet finishing touch; dust over the cake just before serving.
Instructions
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a bowl, combine all-purpose flour, granulated sugar, baking powder, and salt.
- In another bowl, whisk together melted unsalted butter, eggs, milk, and almond extract.
- Pour wet mixture into dry ingredients and mix until just combined.
- Fold in fresh blueberries delicately.
- Spread batter in prepared pan and bake for about 35 minutes until golden brown.
- Let cool in pan for 10 minutes before slicing.
Notes
Store at room temperature for up to 5 days or refrigerate wrapped tightly for a week. Freezing is also an option for longer storage. Reheat slices to enjoy warm.