Description
This easy blueberry almond cake is moist, loaded with almond flavor throughout, and simply delicious; topped with the most beautiful and luscious all-natural blueberry cream cheese frosting!
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup Bob’s Red Mill Almond Flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 1 cup granulated sugar
- 1 cup whole milk, almond milk as alternate
- 1 tablespoon almond extract
- 1/2 cup vegetable oil
- 1/2 cup fresh blueberries, plus more as desired
Blueberry Cream Cheese Frosting
- 1/4 cup (4 tablespoons) unsalted butter, softened to room temp
- 4 ounces (brick-style) cream cheese, softened to room temp
- 1 teaspoon almond extract
- 2 cups powdered sugar
- 1 cup freeze dried blueberries, pulsed into a fine powder
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, then set aside.
- In a large bowl, whisk together both flours, baking powder, salt, and set aside.
- In another medium-sized bowl: combine eggs, sugar, milk, extract, and oil. Stir together to fully combine. Pour wet ingredients into the dry ingredients and mix together until just combined.
- Gently fold in blueberries into the mixture and pour cake batter into prepared cake pan.
- Bake cake for 40 minutes or until toothpick inserted into the center of cake comes out clean.
- Transfer cake to a wire rack to cool completely before frosting.
Blueberry Cream Cheese Frosting
- Using a stand mixer or handheld electric mixer, beat butter and cream cheese together until silky smooth, about 2 minutes. Add in extract and powdered sugar, carefully continue beating until powdered sugar is well combined, about 2-3 minutes. Pour in blueberry powder and mix again until blueberry frosting comes together, another 1-2 minutes.
- Frost cooled cake, cut into slices, and serve. Enjoy!
Notes
- Use a blender/food processor to pulse freeze dried blueberries into powder form.
Keywords: blueberry, almond, cake