Almond pound cake is anything but a boring coffee cake. The almond flavour alone gives it this warm, nutty richness that feels almost royal. If you have tried my classic almond cake before, you already know what I mean. Simple, delicious, and the kind of cake that disappears fast.
But this time, I wanted to take it a bit further. Meet my almond and blueberry cake. Same easy base, same gorgeous flavour, but now with juicy bursts of blueberry baked right into the top.
The flavour is right on the spot and the texture is perfectly moist.
And there is something extra special about knowing you worked a little fruit into your afternoon slice. You are basically winning.
Why You’ll Love This Almond Flour Pound Cake
This almond pound cake with blueberry checks every box, especially for busy days when you want something homemade without the drama.
- It is incredibly easy to make and doesn’t need a long list of ingredients. If you already have almond meal at home, there is a good chance you have everything you need.
- It is flexible. Blueberries are my pick here, I used small wild frozen berries, but you can use whatever fruit you have around. Like, leftover apples, pears, fresh peach, raspberries. This recipe welcomes them all. Let me know in the comments what combination you are thinking, I would genuinely love to hear it.
- The flavour is something else. Almond meal does something that no other ingredient can quite replicate. That warm, slightly sweet, deeply nutty taste is what makes this almond flour pound cake so special.
As an Amazon affiliate, I earn from qualifying purchases, at no extra cost to you.
What You’ll Need for This Almond and Blueberry Cake
Almond flour – This is what gives the cake the signature flavour and a beautifully soft, moist crumb. No swaps here.
Eggs – The key to a fluffy, well-risen cake. Make sure they are at room temperature before you start. It makes a real difference in how everything comes together.
Vanilla extract – That warm, sweet depth that rounds out the almond flavour perfectly.
White fine sugar – Fine sugar dissolves more easily into the batter and helps create that smooth, fluffy texture. I usually reach for alternatives like honey or maple syrup, but for this one, white sugar is truly the way to go. Trust the process.
Unsalted butter, melted – Butter gives this cake its richness and beautiful texture. Make sure it is fully melted and slightly cooled before adding it in.
All purpose flour – The base that holds everything together. Sifting it before adding is a small step that keeps the batter light and lump-free.
Blueberries – Fresh or frozen both work well. I used small frozen wild blueberries and they were wonderful. No need to thaw them first.
Toppings – Totally optional, but a dusting of powdered sugar and a handful of toasted almond slices on top are a lovely finishing touch. Or keep it plain. Both are the right answer.
Equipment
Mixer – Stand mixer or a hand mixer both work great here. Manual whisking is possible, but let’s just agree that mixers exist for a reason.
Pound cake pan or bread pan – The classic choice for this recipe. It gives the cake that beautiful tall shape and bakes it evenly all the way through. I have a good ceramic one and I love it. For both baking and cleanup reasons.
Spatula – You will need it to fold the batter at the end and to gently spread the blueberries across the top without pressing them too deep into the batter.
Now, that you know what you need, let me show you how to make pound cake, my way.
Almond Pound Cake with Blueberry
Course: DessertDifficulty: Easy8
servings10
minutes40
minutes50
minutesThis almond pound cake with blueberry is easy, moist, and so flavourful. Learn how to make almond flour pound cake with simple ingredients.
Ingredients
3/4 cup almond flour
3 eggs, room temperature
1 tablespoon vanilla extract
1/2 cup fine white sugar
125 grams (about 1/2 cup) unsalted butter, melted
3/4 cup all purpose flour
1 cup blueberries
Pinch of salt
- Toppings (optional)
Powdered sugar or toasted almond slices
How to Make Almond Pound Cake with Blueberry
- Preheat the oven to 350F.
- Add the eggs into the mixer bowl and beat them well. Make sure they are at room temperature, as they combine more smoothly and help the sugar dissolve properly.
- Gradually add the sugar while mixing on medium-high speed. Keep going for about 2 minutes or until the mixture is slightly fluffy.
- Add the vanilla extract and mix to combine.
- Pour in melted butter and mix until incorporated.
- Add almond flour and mix on low speed just until combined.
- Add all purpose flour and add a pinch of salt.
- Switch to a spatula and fold gently until no dry streaks remain.
- Pour the batter into a well-buttered bread pan and smooth the top.
- Scatter the blueberries evenly over the top and mix them gently with the spatula. I prefer to keep them near the surface rather than mixing them deep into the batter. This way they stay distributed throughout the top layer instead of all sinking to the bottom.
- Bake for 30-40 minutes. Start checking around the 30-minute mark by inserting a toothpick into the centre. If it comes out wet, give it a few more minutes and check again. The top should be a light golden colour when it’s done.
- Take the baked cake out of the oven and let it cool completely before slicing.
- Dust with powdered sugar or top with toasted almond slices if you like, or serve it just as it is.
How to Serve the Almond Pound Cake
You can simply cut a slice and enjoy it on its own or with warm cup of coffee or tea. If you happen to have a scoop of vanilla ice cream nearby, go ahead and make it a moment. Totally your call.
How to Store This Almond and Blueberry Cake
Wrap the cake well in a paper bag or a clean kitchen towel and keep it at room temperature for up to 2 days. For longer storage, transfer it to an airtight container in the fridge. It also freezes well, so if you want to save a few slices for later, go for it.
Almond Pound Cake FAQ
Can I use fresh blueberries instead of frozen?
Absolutely, fresh blueberries work great too. If you use frozen, no need to thaw them before adding to the cake.
Can I use a different fruit?
Yes, this recipe is very flexible. You can choose diced apples, pears, peaches, raspberries, or even cherries would all be lovely here. Use whatever you have and let me know what you use, and how you like it.
Can I use almond flour instead of almond meal?
Both work well here. Almond meal has a slightly coarser texture, but almond flour gives a finer, lighter crumb.
Can I make this almond flour pound cake ahead of time?
Yes! It actually tastes even better the next day once the flavours have had time to settle.
JOIN THE CHALLENGE
Learn how to stop worrying over dinner!
5 short videos, 5 simple ideas, and one big shift in how easy and doable dinner can feel in your home.
Now that you know how to make this almond pound cake with blueberry, I hope you give it a try very soon. It is one of those recipes that feels a little special without asking much from you. Easy ingredients, simple steps, and a result that will genuinely impress.
When you make it, come back and leave a comment below. I would love to hear how it turned out, and especially what fruit you decided to use!
Did You Make This Recipe?
Love This Recipe? Try These Next
Hi, I’m Biba, the creator of Chick in Apron! As a busy mom and food blogger, I am passionate about making cooking fun and stress-free. I share simple, delicious recipes that are quick and easy to prepare, along with helpful kitchen hacks to save you time.
So, let’s turn cooking into something you enjoy with tasty meals and handy tips to make kitchen tasks a breeze.
