Blueberry Almond Loaf Cake

Indulge in a slice of heaven with our Blueberry Almond Loaf Cake! Bursting with juicy blueberries and crunchy almonds, this cake is the perfect treat for any occasion.


• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup milk
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• ½ cup sliced almonds


. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
. In a medium bowl, whisk together the flour, baking powder, and salt.
. In a separate large bowl, cream together the butter and sugar until light and fluffy.
. Beat in the eggs, one at a time, then stir in the vanilla extract.
. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until well combined.
. Gently fold in the blueberries and sliced almonds.
. Pour the batter into the prepared loaf pan and smooth the top.
. Sprinkle some of sliced almonds on top.
. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Enjoy slices of this delightful Blueberry Almond Loaf Cake with a cup of tea or coffee for a truly satisfying treat

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