Experience the delightful harmony of blueberries and almonds in this exquisite Blueberry Almond Loaf Cake. This cake combines the tartness of blueberries with the nutty richness of almonds, enveloped in a moist, tender crumb that’s infused with vanilla and almond extracts. It’s a simple yet elegant dessert that’s sure to captivate your taste buds.
Why You’ll Love This: This loaf cake stands out for its subtle balance of flavors and textures. The Greek yogurt adds a creamy richness that complements the freshness of the blueberries, while the almond slices provide a satisfying crunch. Its beautiful golden crust and fluffy interior make it a visually appealing and irresistibly tasty choice for any occasion.
Perfect Occasion: This cake is perfect for brunches, afternoon tea, or as a sophisticated dessert after a family dinner. It’s also a great choice for bake sales or casual gatherings where you want to offer something special that’s easy to make yet impressively delicious.
Decoration Tips: For a beautiful and refined presentation, dust the cooled cake with powdered sugar. You can also add a few whole blueberries and extra almond slices on top before serving to enhance its visual appeal and hint at the flavors inside.
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup Greek yogurt
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/4 cups all-purpose flour (plus a little more for coating the blueberries)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup blueberries
- A handful of almond slices
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- In a mixing bowl, cream the softened butter with a hand mixer until fluffy. Mix in the sugar until well combined.
- Add Greek yogurt and both extracts to the butter mixture and blend well.
- Beat in the eggs until the mixture is smooth.
- Sift together the flour, baking powder, and baking soda, and gently fold these dry ingredients into the wet mixture using a spatula. Be careful not to overmix.
- In a separate bowl, toss the blueberries with 1-2 tablespoons of flour to coat them evenly. This helps prevent them from sinking in the batter.
- Fold the floured blueberries into the batter and pour the mixture into the prepared loaf pan.
- Sprinkle almond slices over the top of the batter.
- Bake for 45-50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan, then transfer to a wire rack. Once completely cooled, dust with powdered sugar.
Slice, serve, and enjoy this luxurious Blueberry Almond Loaf Cake, a treat that perfectly marries the zest of blueberries with the subtle elegance of almonds!
