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- 1 cup all-purpose flour - 1/2 cup almond flour - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 3/4 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1/2 cup Greek yogurt, preferably plain - 1 cup fresh blueberries, rinsed and dried - 1/4 cup sliced almonds, for topping - Powdered sugar, for dusting (optional) Each ingredient plays a key role in the cake's flavor and texture. All-purpose flour gives structure. Almond flour adds moisture and a nutty taste. Baking powder and baking soda help the cake rise, making it fluffy. Salt brings out sweetness. Butter adds richness. Sugar sweetens and helps with browning. Eggs bind the ingredients and add moisture. Vanilla gives aroma. Greek yogurt keeps the cake moist and tender. Fresh blueberries add natural sweetness and a burst of flavor. Finally, sliced almonds add a nice crunch on top. If you have allergies, here are some great swaps. For the all-purpose flour, use a gluten-free blend. Almond flour can be replaced with oat flour for a nut-free option. Instead of butter, use coconut oil or vegan butter. For eggs, try flaxseed meal mixed with water or applesauce. If yogurt is not an option, use a dairy-free version like almond yogurt. These substitutions can help you enjoy the cake without worry! To make this cake, follow these steps closely. Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan. You can use flour or parchment paper to help the cake come out easily. Next, grab a medium bowl and mix together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk them well and set aside. In a large bowl, beat the softened butter and sugar with an electric mixer. Do this until the mixture is light and fluffy, which takes about 3-4 minutes. Add the eggs one at a time, mixing well after each. Then, pour in the vanilla extract and Greek yogurt. Mix until everything is smooth. Now, gently fold the dry flour mixture into the wet mixture. Be careful not to overmix. This keeps the cake soft and tender. Next, fold in the fresh blueberries. You want to spread them evenly without mashing them. Pour the batter into the prepared pan and smooth the top. Sprinkle sliced almonds on top for extra crunch. Bake the cake for 30-35 minutes. To check if it’s done, insert a toothpick in the center. It should come out clean or with a few moist crumbs. After baking, let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. If you want, dust the cooled cake with powdered sugar for a nice touch. To get the best results, use room temperature ingredients. This includes butter, eggs, and yogurt. Room temperature helps them mix better. Don’t skip the folding step when adding blueberries. This keeps them whole and juicy. For a moist cake, avoid overmixing. Mix just until the ingredients blend together. If you want a richer flavor, let the cake cool fully before serving. This helps the flavors meld together. A common mistake is using cold ingredients. Always use room temperature items for better mixing. Another mistake is overmixing the batter. This can lead to a tough cake. Mix just enough to combine the ingredients. Lastly, make sure to check the cake for doneness. Rely on the toothpick test. If it is too wet, bake a few more minutes. Using these tips will help you enjoy a delicious Blueberry Almond Breakfast Cake. For the full recipe, check the earlier section. Using fresh blueberries makes your cake bright and tasty. Here are some tips: - Choose ripe blueberries: Look for plump, dark blue berries. Avoid any with green spots. - Wash gently: Rinse blueberries under cool water and dry them. This keeps them from getting mushy. - Toss with flour: Before adding to the batter, coat them lightly with a bit of flour. This helps them stay suspended in the cake. A nice crust adds a great texture. Follow these steps: - Preheat your oven: Always start with a preheated oven at 350°F (175°C). This helps your cake rise evenly. - Grease the pan well: Use butter or cooking spray to coat the cake pan. This prevents sticking. - Use sliced almonds: Sprinkling almonds on top adds a crunchy crust and visual appeal. Serving your cake can be fun and creative. Here are some ideas: - Garnish with mint: A sprig of fresh mint makes the dish pop. - Add Greek yogurt: A dollop of yogurt adds creaminess and pairs well with the cake. - Serve with extra berries: Fresh blueberries on the side enhance flavor and look great. For the full recipe, check out the complete instructions above. {{image_4}} You can make a gluten-free version of this cake. Use gluten-free flour instead of all-purpose flour. This swap keeps the cake light and fluffy. Combine it with almond flour for a rich taste. Just follow the same steps in the Full Recipe. You can enhance the cake with extra ingredients. Consider adding chopped walnuts or pecans. These nuts add a nice crunch. You can also mix in spices like cinnamon or nutmeg. A pinch will give a warm flavor. Be creative and find what you like best! To make this cake vegan, swap the eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter. Replace Greek yogurt with plant-based yogurt. These changes keep the cake tasty and fluffy while making it vegan-friendly! To keep your Blueberry Almond Breakfast Cake fresh, store it in an airtight container. This helps maintain moisture and flavor. You can leave it at room temperature for up to three days. If you want it to last longer, refrigerate the cake. Just remember to cover it well to avoid drying out. If you have extra cake, freezing is a great option. Wrap the cake tightly in plastic wrap. Then, place it in a freezer-safe bag or container. This will protect it from freezer burn. You can freeze the cake for up to three months. Thaw it in the fridge when you're ready to enjoy it again. To reheat your cake, use the oven for the best results. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet and cover it with foil. Heat for about 10-15 minutes until warm. This will help keep the cake moist and delicious. If you prefer, you can also microwave individual slices for about 20-30 seconds. Just be careful not to overheat, as it can make the cake dry. Enjoy your cake warm! Yes, you can make this cake in advance. I often bake it the night before. Once cooled, wrap it tightly in plastic wrap. This keeps it fresh. Store it at room temperature for up to two days. If you need it longer, refrigerate it. Just remember to take it out an hour before serving. This way, it comes back to room temperature and tastes great. If you can't use almond flour, try using all-purpose flour. It works well and keeps the cake soft. You can also use oat flour or coconut flour. Just remember that coconut flour absorbs more moisture. So, if you use it, add an extra egg or some liquid. These options still give a nice flavor to your cake. You can check if the cake is done by using a toothpick. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs, it's ready. Another sign is the edges pulling away from the pan. The top should be lightly golden. If it looks too soft, bake it for a few more minutes. Trust your senses; they guide you well in baking. This article covered making a Blueberry Almond Breakfast Cake. We explored the ingredients, their importance, and substitute options for dietary needs. Step-by-step instructions and tips helped ensure perfect baking results. I highlighted variations like gluten-free and vegan options. We also tackled storage and reheating for delicious leftovers. In the end, baking is a fun way to create tasty treats. Use these tips to make your cake delightful every time. Enjoy the process, and savor each bite!

Blueberry Almond Breakfast Cake

Elevate your breakfast with this delicious Blueberry Almond Breakfast Cake! This easy recipe combines rich almond flour and juicy blueberries for a moist, flavorful treat. Perfect for brunch or a sweet start to your day, it’s quick to prepare and sure to impress. Click through to discover step-by-step instructions and tips for serving this delightful cake that everyone will love! Enjoy a slice of happiness today!
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Ingredients
  

1 cup all-purpose flour

1/2 cup almond flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1/2 cup Greek yogurt, preferably plain

1 cup fresh blueberries, rinsed and dried

1/4 cup sliced almonds, for topping

Powdered sugar, for dusting (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing and lightly dusting it with flour, or opt for lining the bottom with parchment paper for effortless cake removal.

    In a medium-sized mixing bowl, combine the all-purpose flour, almond flour, baking powder, baking soda, and salt. Use a whisk to ensure all the dry ingredients are well mixed. Set this flour mixture aside.

      In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3-4 minutes.

        Incorporate the eggs into the butter-sugar mixture one at a time, ensuring to mix thoroughly after each addition. Then, add the vanilla extract and Greek yogurt, continuing to mix until everything is well combined and smooth.

          Gradually add the prepared dry ingredients into the wet mixture, gently folding them in. Take care not to overmix the batter; you want it to remain tender.

            Carefully fold in the fresh blueberries, ensuring they are evenly distributed through the batter without crushing them.

              Pour the batter into the prepared cake pan, smoothing the top to ensure it’s even. Sprinkle the sliced almonds generously over the batter for a delightful crunch.

                Place the cake in the preheated oven and bake for 30-35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.

                  Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, gently transfer it to a wire rack to cool completely.

                    If desired, just before serving, dust the cooled cake with powdered sugar for a touch of sweetness and elegance.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8

                        - Presentation Tips: Serve slices of the cake on a decorative plate, garnished with a fresh sprig of mint, or accompany each slice with a dollop of Greek yogurt and a handful of extra blueberries for a delightful contrast.