Description
A moist and fluffy cake filled with juicy blueberries and crunchy almonds, topped with a sweet vanilla glaze.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) sour cream
- 1 cup (150g) fresh or frozen blueberries
- ½ cup (50g) sliced almonds
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, mixing until just combined.
- Gently fold in the blueberries and half of the sliced almonds.
- Pour the batter into the prepared cake pan, smooth the top, and sprinkle the remaining almonds over it. Bake for 35-40 minutes.
- While the cake cools, whisk together the powdered sugar, vanilla extract, and enough milk to achieve a pourable consistency for the glaze.
- Once the cake has cooled, drizzle the vanilla glaze over the top and let it set before slicing.
Notes
- Use fresh or high-quality frozen blueberries for the best flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Store the cake in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Blueberry Cake, Almond Cake, Vanilla Glaze, Dessert, Baking