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To make the Blueberry Almond Breakfast Cake, gather these items: - 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 - 3/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup Greek yogurt - 1 cup fresh blueberries - 1/4 cup sliced almonds (for topping) - Powdered sugar (for dusting, optional) You might want to change things up with these swaps: - Use whole wheat flour instead of all-purpose flour for more fiber. - Swap almond flour for oat flour if you need a gluten-free option. - Replace Greek yogurt with sour cream for a tangy twist. - If you have no fresh blueberries, frozen ones work just as well. Just toss them in frozen to avoid mush. - For a nut-free version, omit the almond flour and sliced almonds. Each ingredient plays a role in both taste and health: - Almond flour adds healthy fats and protein. It also gives a nice nutty flavor. - Greek yogurt provides moisture and protein. It keeps the cake light and fluffy. - Blueberries are packed with vitamins and antioxidants. They add sweetness and a burst of flavor. - Unsalted butter gives richness. It helps the cake rise beautifully. - Eggs are key for binding. They help the cake hold its shape. Using good ingredients makes this cake not just tasty but also a little healthier. For the full recipe, check the recipe section above. First, gather all your ingredients. You will need flour, almond flour, baking powder, baking soda, salt, butter, sugar, eggs, vanilla, Greek yogurt, blueberries, and sliced almonds. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan. You can also line it with parchment paper for easy removal. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this mixture aside for now. In a large mixing bowl, beat the softened butter and sugar together. Mix them until they become light and fluffy. This might take about 3 to 4 minutes. Add the eggs one at a time. Be sure to mix well after each one. Then, stir in the vanilla extract and Greek yogurt until it all comes together. Gradually fold in the dry mixture you set aside earlier. Remember not to overmix. Next, gently fold in the fresh blueberries, spreading them evenly throughout the batter. Pour this mixture into your prepared cake pan. Spread it out evenly and sprinkle the sliced almonds on top for some nice crunch. Bake the cake in your preheated oven for 30 to 35 minutes. Check if it is done by inserting a toothpick into the center. If it comes out clean, it’s ready! Once baked, take it out and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely. If you like, dust it with powdered sugar before serving. This adds a nice touch! Serve slices on a pretty plate, perhaps with a sprig of mint or a dollop of Greek yogurt. Enjoy this cake at breakfast or as a tasty treat! Using fresh and high-quality ingredients is key. For the best results, use room temperature eggs and butter. This helps the batter mix well and rise nicely. Fresh blueberries add flavor and moisture. If possible, choose organic blueberries for a richer taste. One common mistake is overmixing the batter. Mix gently until just combined. Overmixing can lead to a dense cake. Also, ensure your oven is preheated. Baking in a cold oven can ruin the texture. Lastly, remember to check the cake with a toothpick. If it comes out clean, the cake is ready. You can boost flavor by adding a pinch of lemon zest or almond extract. These small additions make a big difference! For better texture, consider using both almond and all-purpose flour. This mix gives a nice crumb. Top the cake with sliced almonds for extra crunch. You could also sprinkle some powdered sugar for a sweet finish. {{image_2}} You can easily make this cake gluten-free. Just swap the all-purpose flour for a gluten-free blend. This blend will work great in most recipes. For a vegan option, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. This will help bind the cake. Also, use non-dairy yogurt and butter for a vegan twist. Feel free to get creative with flavors. Add a teaspoon of cinnamon or nutmeg for warmth. You can also mix in some lemon zest for a fresh kick. If you love chocolate, try adding mini chocolate chips for a sweet surprise. You can even fold in some chopped nuts for extra crunch. These add-ins can make your cake unique and fun. Presentation makes food more enjoyable. Serve slices on a colorful plate. Add a sprig of mint for a pop of color. You can also dust the top with powdered sugar for a pretty finish. For an extra touch, place a dollop of Greek yogurt next to each slice. Top it with a few blueberries to make it look fancy. These simple ideas will impress your guests and make every bite delightful. Store your blueberry almond breakfast cake in an airtight container. This keeps it fresh. You can keep it at room temperature for up to three days. If you want it to last longer, place it in the fridge. It can stay fresh for up to a week when refrigerated. You can freeze the cake for later. First, let it cool completely. Then, wrap it tightly in plastic wrap. Place it in a freezer-safe bag or container. This helps prevent freezer burn. The cake will keep well for up to three months. When you are ready to eat, thaw it in the fridge overnight. To reheat the cake, preheat your oven to 350°F (175°C). Place slices on a baking sheet. Warm them for about 10 minutes. You can also use the microwave. Heat on medium power for about 20-30 seconds. This will make the cake warm and soft again. If you want, dust with powdered sugar before serving. If you don't have almond flour, you can use regular flour. You can also try ground oats or cashew flour. Each will change the texture, but they will work in the recipe. Yes, you can use frozen blueberries. Just make sure to thaw and drain them first. This helps avoid extra moisture in the cake. The cake is done when a toothpick comes out clean. Insert it into the center of the cake. If it is wet, bake it a bit longer. You can prepare the batter a few hours ahead. Just cover it tightly and keep it in the fridge. It’s best to bake it fresh for best results. Serve the cake either warm or at room temperature. You can dust it with powdered sugar. A dollop of Greek yogurt and some fresh berries on the side adds a nice touch. For the complete recipe, check the Full Recipe section. This post covered important ingredients and their benefits. We explored clear steps to prepare and bake your cake. I shared tips to improve flavor and avoid common errors. You can also try fun variations to fit your diet. Lastly, I provided storage tips for freshness and taste. Baking can be fun and easy with the right knowledge. Enjoy creating your delicious cake!

Blueberry Almond Breakfast Cake

Start your morning with a delicious Blueberry Almond Breakfast Cake that blends the juicy sweetness of fresh blueberries with a nutty almond flavor! This easy recipe features wholesome ingredients like Greek yogurt and soft butter, making it perfect for a cozy breakfast or brunch. Follow our simple steps to create a delightful cake that will impress your family and friends. Click through to explore the full recipe and start baking 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

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup Greek yogurt

1 cup fresh blueberries

1/4 cup sliced almonds (for topping)

Powdered sugar (for dusting, optional)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper for easy removal.

    In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract and Greek yogurt until combined.

          Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

            Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

              Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle the sliced almonds on top for added crunch.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

                    Dust with powdered sugar before serving if desired.

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

                        - Presentation Tips: Serve slices of the cake on a decorative plate with a sprig of mint on top for a fresh touch, or alongside a dollop of Greek yogurt and extra blueberries on the side.