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Blueberry Almond Snack Cake

A moist and tender snack cake bursting with juicy blueberries and a delicate almond flavor, perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup Almond flour Substitute with all-purpose flour if needed.
  • 1 cup All-purpose flour Use gluten-free flour for a GF version.
  • 1 cup Sugar Brown sugar can be used for a deeper flavor.
  • 1 tbsp Baking powder Helps the cake rise.
  • 1 pinch Salt Enhances flavors.
Wet Ingredients
  • 1/2 cup Unsalted butter Can use coconut oil for a dairy-free option.
  • 2 large Eggs Flax eggs can be used for a vegan option.
  • 1 tsp Vanilla extract Almond extract can be used as an alternative.
  • 1/2 cup Milk Non-dairy milk works as well.
Main
  • 1 cup Blueberries Fresh or frozen; do not thaw if frozen.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a baking pan with parchment paper.
Mixing
  1. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla extract, mixing until well combined.
  2. In another bowl, whisk together the almond flour, all-purpose flour, baking powder, and a pinch of salt.
  3. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Mix until just combined.
  4. Gently fold in the blueberries, being careful not to break them up too much.
Baking
  1. Pour the batter into the prepared pan and spread it out evenly. Bake for about 30–35 minutes or until a toothpick inserted in the center comes out clean.
  2. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack.

Notes

For a crunchy texture, sprinkle sliced almonds on top before baking. Enjoy warm with whipped cream or ice cream.