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- 1 cup almond flour - 1 cup all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup granulated sugar - ½ cup unsalted butter, softened - 2 large eggs - 1 teaspoon vanilla extract - ¾ cup buttermilk (or milk with lemon juice) - 1 cup fresh blueberries, rinsed - ¼ cup sliced almonds - Zest of 1 lemon - Optional: Powdered sugar for dusting Each ingredient plays a key role in making this cake taste amazing. Almond flour gives it a nutty flavor and moist texture. All-purpose flour helps the cake rise and hold its shape. Baking powder and baking soda make it fluffy. Salt balances sweetness. Granulated sugar sweetens the cake and helps it brown. Butter adds richness and moisture. Eggs bind everything together and provide structure. Vanilla extract adds warmth. Buttermilk keeps the cake tender and adds a slight tang. Blueberries offer freshness and juicy bites. Sliced almonds add crunch. Lemon zest brightens the flavor, making every bite pop. If you don’t have almond flour, you can use more all-purpose flour. For a dairy-free option, substitute butter with coconut oil and buttermilk with almond milk mixed with lemon juice. If you want less sugar, you can cut the granulated sugar by a quarter. If fresh blueberries aren’t available, try frozen ones, but use them straight from the freezer to avoid excess moisture. These simple swaps ensure you can still enjoy this cake no matter what you have on hand. For the full recipe, check out the steps to make this delicious breakfast cake! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Grab a 9-inch round cake pan. Lightly grease it with butter, then dust it with flour. You can also use parchment paper for easy removal later. In a medium bowl, mix together the almond flour, all-purpose flour, baking powder, baking soda, and salt. Use a whisk to blend them well. Set this bowl aside for later. This mix helps the cake rise and gives it texture. In a large bowl, take your softened butter and granulated sugar. Use an electric mixer on medium speed. Beat this mixture for about 3-4 minutes. You want it light, fluffy, and pale in color. This step adds air to your cake. Now, add eggs, one at a time, to the butter-sugar mix. Mix well after each egg. Then, pour in the vanilla extract and lemon zest. Stir until everything is combined. Next, gently mix in the flour mixture and buttermilk. Start and end with the flour. Mix until just combined. Don’t overmix; this keeps your cake soft. Using a spatula, carefully fold in the fresh blueberries. Be gentle so you don’t crush them. Then, add the sliced almonds. This adds a nice texture and flavor to the cake. Pour the batter into your prepared cake pan. Smooth the top with your spatula. Sprinkle the sliced almonds over the batter. Place the cake in your preheated oven. Bake for 35-40 minutes. Check with a toothpick; it should come out clean. Once done, let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. This helps keep the cake fluffy. To make your blueberry almond breakfast cake fluffy, start with room temperature ingredients. This means your butter and eggs should not be cold. Softened butter mixes better with sugar, creating air pockets. This helps your cake rise. Mix the batter just until the dry and wet ingredients combine. Overmixing can lead to a dense cake, so be gentle when folding in the blueberries. Avoid using cold ingredients, as they can lead to a heavy texture. Do not skip the baking powder or baking soda; these are key for lift. Also, be careful not to crush the blueberries when mixing. Too much mixing will ruin the cake’s lightness. Lastly, always check your oven's temperature with an oven thermometer. Ovens can be off by quite a bit, affecting bake time and results. For a beautiful presentation, cut the cake into even slices. Place each slice on a colorful plate. Add a handful of fresh blueberries or a mint sprig for color. If you want to impress, lightly dust the top with powdered sugar. This adds a sweet touch and looks lovely. Serve the cake warm or at room temperature. Pair it with a cup of tea or coffee for a perfect breakfast treat. For the full recipe, check the section above. {{image_4}} You can make this blueberry almond breakfast cake gluten-free. Use only almond flour or a gluten-free flour blend. Make sure the blend has a good mix of starches and flours. This will give you a nice texture. You might need to adjust the liquid. Add a little more buttermilk if the batter is too thick. Want to spice things up? Try adding cinnamon or nutmeg to the dry mix. Just half a teaspoon will add warmth. You can also fold in a tablespoon of lemon juice for extra zing. If you love almond flavor, add almond extract. Just use half a teaspoon to keep it balanced. Blueberries are great, but you can try other fruits. Raspberries or blackberries work well too. They add a nice tartness. You can even use diced peaches or apples for a different taste. Just make sure to adjust the sugar if the fruit is very sweet. To keep your Blueberry Almond Breakfast Cake fresh, store it in an airtight container. If you have one, wrap the cake in plastic wrap first. This helps keep it moist and tasty. Place the container in the fridge. It will stay good for up to four days. If you notice any mold or an off smell, it’s best to toss it. If you want to save the cake for later, freezing is a great option. First, let the cake cool completely. Then, slice it into pieces. Wrap each piece in plastic wrap tightly. Place the wrapped pieces in a freezer bag or container. Be sure to label it with the date. The cake can last for up to three months in the freezer. When you're ready to eat it, just thaw it in the fridge overnight. To enjoy your leftover cake warm, you can reheat it. Preheat your oven to 350°F (175°C). Place a slice of cake on a baking sheet. Cover it with aluminum foil to keep it moist. Heat for about 10-15 minutes. If you prefer, you can also use a microwave. Heat a slice for about 20-30 seconds, but be careful not to overheat it. Enjoy your cake warm! You can use regular milk mixed with lemon juice. Just take 1 cup of milk and add 1 tablespoon of lemon juice. Let it sit for 5 minutes to thicken. This mix works well in the recipe for Blueberry Almond Breakfast Cake. Yes, you can make this cake a day ahead. Just store it in an airtight container at room temperature. This allows the flavors to blend even more. If you want to keep it fresh for longer, wrap it in plastic wrap and place it in the fridge. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. Also, look for a golden-brown color and a gentle spring back when you press the top. No, this recipe is not vegan. It contains eggs and butter. However, you can swap these for plant-based alternatives. Use flax eggs and vegan butter to make it vegan-friendly. This cake pairs well with fresh fruit, yogurt, or a drizzle of honey. You can also enjoy it with a cup of coffee or tea. It makes a great breakfast or snack option, perfect for sharing with friends. For the full recipe, check out Blueberry Almond Breakfast Cake. This blog post covered simple ingredients and their roles in your cake. You learned step-by-step methods for a successful bake. Tips helped you avoid mistakes and make it look great. We explored variations for more choices and how to store leftovers. The right recipe and techniques ensure a delightfully fluffy cake. When done right, it brings joy to your table. So, gather your ingredients and start baking! Enjoy every bite.

Blueberry Almond Breakfast Cake

Start your day right with this delicious Blueberry Almond Breakfast Cake! This easy recipe combines fluffy almond flour with fresh blueberries and crunchy almonds for a delightful morning treat. Perfect for brunch or a special occasion, this cake is sure to impress. Discover the simple steps to create this mouthwatering dish that everyone will love.
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Ingredients
  

1 cup almond flour

1 cup all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup granulated sugar

½ cup unsalted butter, softened to room temperature

2 large eggs

1 teaspoon vanilla extract

¾ cup buttermilk (or substitute with regular milk mixed with 1 tablespoon lemon juice)

1 cup fresh blueberries, rinsed and drained

¼ cup sliced almonds

Zest of 1 lemon, finely grated

Optional: Powdered sugar for a light dusting

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it lightly with butter, then dusting it with flour, or alternatively, line it with parchment paper for easy removal.

    In a medium mixing bowl, combine the almond flour, all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended, then set this mixture aside for later use.

      In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together. Beat on medium speed for about 3-4 minutes, until the mixture is light, fluffy, and pale in color.

        Carefully add the eggs to the butter-sugar mixture, one at a time. Make sure to mix well after each addition. Then, incorporate the vanilla extract and the finely grated lemon zest into the batter until well combined.

          Gradually integrate the flour mixture into the wet ingredients, alternating with the buttermilk. Start with the dry mixture and end with it, mixing gently until just combined. Take care not to overmix, as this can affect the cake’s texture.

            With a spatula, gently fold in the fresh blueberries, being cautious not to crush the delicate berries.

              Pour the batter into the prepared cake pan. Use the spatula to smooth the surface evenly. Sprinkle the sliced almonds over the top in a uniform layer.

                Place the cake in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean and it has developed a beautiful golden-brown color. It should spring back gently when you press the surface.

                  When baking is complete, carefully remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, which will help maintain a fluffy texture.

                    Once the cake is fully cooled, if desired, dust the top lightly with powdered sugar just before serving for a touch of sweetness and visual appeal.

                      Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8

                        - Presentation Tips: Serve slices of the cake on stylish plates with a handful of fresh blueberries on the side, or garnish with a sprig of mint for an added touch of elegance. Enjoy your delightful breakfast treat!