Blueberry Almond Butter Cake Recipe – Moist, Nutty & Bursting with Summer Berries

This blueberry almond butter cake is moist, rich with almond flavor, and dotted with juicy blueberries. Includes a creamy optional frosting and nostalgic twist from Eva’s family kitchen.

A Nostalgic Summer Bake Worth Sharing

Eva’s Note:
I still remember one summer morning in Vermont, my fingers stained purple from picking blueberries with my kids — Lily carefully selecting the ripest ones, Noah sneaking a few into his mouth, and Emma declaring herself the “Blueberry Queen.” It was one of those small, sticky-sweet moments that somehow stays in your heart forever.

Back home, we rinsed our treasure and got to baking. The oven warmed the kitchen while almond butter — a staple I always keep tucked in our pantry for toast and late-night spoons — added a nutty richness to the batter. My mom used to bake almond-scented cakes when I was little, especially when we lived overseas. She’d swirl in whatever fruit was in season — mangoes in Manila, cherries in northern Italy, blueberries in New England. Almond extract always made an appearance, turning even simple bakes into something cozy and comforting.

This blueberry almond butter cake recipe is a summer fruit cake that feels like a memory baked into every bite. It’s soft, subtly nutty, and dotted with juicy bursts of berries — the kind of cake you slice while the kids are still drying off from the sprinkler.

If you’re into berry-forward bakes, my strawberry cheesecake bars are another dreamy summer treat.

Why Almond Butter & Blueberries Make a Perfect Pair

I’ve always loved the way opposites can bring out the best in each other — in life and in baking. Almond butter and blueberries are one of those magical pairings that prove it. The almond butter brings this warm, earthy richness that wraps around the juicy brightness of the blueberries like a soft hug. It’s sweet-meets-tart, creamy-meets-bursty — and it just works.

When I first started playing with this flavor combo, I was actually trying to recreate something close to those little blueberry almond butter teacakes we’d occasionally buy from the bakery down the block in our old neighborhood. The texture was always dense in a good way — moist and satisfying, but never heavy.

That’s where almond flour comes in. It’s the secret to getting that same tender, slightly nutty crumb at home. Here’s what it brings to the table:

• Extra Moisture – Almond flour holds moisture better than all-purpose, keeping your cake soft for days.
• Nutty Depth – It adds a toasted almond flavor that pairs beautifully with fruit.
• Tender Texture – Cakes with almond flour don’t get dry or tough — just delicate and rich.
• Naturally Gluten-Free – For those avoiding gluten, this is a great alternative (and bonus: it doesn’t taste like a swap!).

And don’t forget the almond extract — it ties everything together with that nostalgic, sweet almond scent I remember so vividly from my mom’s cakes.

Want something even fluffier? Try my light-as-air cloud cake — it’s a blender miracle and such a fun contrast to the nuttier depth of this one.

Ingredients You’ll Need (and Why They Matter)

This blueberry almond butter cake recipe keeps things simple but thoughtful. Every ingredient earns its spot — not just for flavor, but for texture, tenderness, and that cozy feeling you want in a summer fruit cake.

Here’s what goes in, and what it does:

Cake Batter:

• 1 cup all-purpose flour – The classic base for structure and lift.
• ½ cup almond flour – Adds moisture, richness, and that gentle nuttiness we love in an almond flour blueberry cake.
• 1 tsp baking powder – For rise and a soft crumb.
• ½ tsp baking soda (optional) – Helps balance if you’re using almond milk or a heavier flour mix.
• ½ tsp kosher salt – Brings out all the flavors — don’t skip it!
• 2 large eggs – For binding and richness.
• 1 cup granulated sugar – Sweet, but not too sweet. Just right.
• 1 cup milk or almond milk – Keeps the batter fluid and light. Almond milk works beautifully here.
• 1 tbsp almond extract – The aromatic heart of the cake. I go generous because I love the nostalgic flavor.
• ½ cup vegetable oil or butter – Either works! Oil keeps it extra moist; butter adds flavor.
• ½ cup fresh or frozen blueberries, coated in flour – Coating in flour keeps them from sinking. Trust me, I learned this trick the hard way years ago in Italy — one very purple-bottomed cake later!

Optional: A splash of maple syrup gives warm, cozy depth. I add it when I want that little extra hug of sweetness.

Optional Almond Streusel Topping:

• 4 tbsp butter – For richness and that classic crumble texture.
• ⅓ cup all-purpose flour
• ⅓ cup brown sugar – Adds depth and a little caramel-like warmth.
• 1 tbsp cinnamon – Can’t have a good crumble without it.
• ½–1 cup chopped almonds – Crunchy, toasty goodness on top.

Optional Blueberry Cream Cheese Frosting:

• ¼ cup butter (softened)
• 4 oz cream cheese – For tang and creamy body.
• 2 cups powdered sugar
• 1 tsp almond extract – Yes, again — it’s that important.
• 1 cup freeze-dried blueberries, ground to powder – Lily calls this “purple fairy dust” and had the best time smashing them. It turns the frosting a beautiful lavender color and packs serious berry flavor.

Each ingredient here was picked for a reason — flavor, feel, or just how they make the kitchen smell as they bake.

Step-by-Step Instructions

This blueberry almond butter cake recipe comes together easily, even if you’ve got kids weaving through the kitchen and a dishwasher already full. It’s one bowl, no-fuss, and comes out moist and rich every time.

1. Prep your oven and pan.
Preheat to 350°F (175°C). Grease and line an 8×8″ baking pan or line a muffin tin if you’re going the teacake route.

2. Mix the dry ingredients.
In a medium bowl, whisk together:
• 1 cup all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda (if using)
• ½ tsp kosher salt

3. Beat the wet ingredients.
In a large bowl, whisk:
• 2 eggs
• 1 cup sugar
• 1 cup milk (or almond milk)
• 1 tbsp almond extract
• ½ cup vegetable oil or melted butter
Optional: Add a splash of maple syrup for a cozy twist.

4. Combine wet and dry.
Gently fold the dry ingredients into the wet until just mixed. Don’t over-stir — a few lumps are fine.

5. Add the blueberries.
Toss ½ cup blueberries with a tablespoon of flour, then gently fold them into the batter.
Eva’s Tip: In Italy, I learned to coat fruit in flour so it doesn’t sink — it’s a small detail that makes a big difference.

6. Pour and top (if using crumble).
Pour the batter into the prepared pan. If adding the almond crumble (recipe below), sprinkle it evenly across the top.

7. Bake.
Bake for 35–40 minutes, or until a toothpick comes out mostly clean.
• Muffin/teacake version? Bake 20–25 minutes.

8. Cool completely.
Let the cake cool in the pan for 10 minutes, then transfer to a rack. If using frosting, wait until fully cool.

Optional Almond Crumble or Blueberry Frosting

Almond Streusel Topping

This was my grandma’s favorite part — she called it the cake’s “crunchy crown.”

Mix in a small bowl:
• 4 tbsp softened butter
• ⅓ cup flour
• ⅓ cup brown sugar
• 1 tbsp cinnamon
• ½–1 cup chopped almonds

Use your fingers to crumble over the batter before baking.

Eva’s Tip: If you’re storing the cake, keep the crumble separate and toast it up before serving for that perfect bite.

🫐 Blueberry Cream Cheese Frosting

This is Lily’s favorite — especially because she gets to smash the freeze-dried blueberries into what she calls “purple fairy dust.”

Beat together:
• ¼ cup softened butter
• 4 oz cream cheese
• 2 cups powdered sugar
• 1 tsp almond extract
• 1 cup freeze-dried blueberries, finely powdered

Spread over cooled cake and prepare to wow everyone.
This frosting also works beautifully on my rich cheesecake-inspired bakes — trust me!

Variations & Seasonal Twists

One of the reasons I keep coming back to this blueberry almond butter cake recipe is how forgiving and flexible it is. Whether you’re working with what’s in the fridge or adjusting for dietary needs, this cake’s got your back.

Here are a few favorite ways we’ve mixed things up at home:

• Mini Teacakes for Tiny Hands
Use a muffin tin to make blueberry almond butter teacakes — adorable, portioned, and perfect for lunchboxes. My girls love these with just a dusting of powdered sugar on top.

• Gluten-Free Version
Substitute all the all-purpose flour with more almond flour (1½ cups total). You’ll get a tender, dense crumb that still feels indulgent. This version is one I often make for my friend Sara, who’s gluten-free — and she swears it’s her favorite.

• Other Summer Fruits
No blueberries? Try chopped peaches, raspberries, or even blackberries. All pair beautifully with almond. It becomes a summer fruit cake that shifts with the season.

• Warm It Up with Spices
For fall vibes, add a pinch of cardamom or nutmeg to the dry mix. Just enough to cozy things up.

• Nut-Free Tweak
Allergic to nuts? Swap almond flour with oat flour and skip the almond extract. Use vanilla instead. It’ll change the flavor but still be delicious and tender.

• Frosting-Free? No Problem.
Sometimes we skip the frosting altogether and just serve it warm with a dollop of Greek yogurt or whipped cream.

Looking for more indulgent twists? You might love my strawberry cheesecake dump cake too — it’s pure comfort.

Make-Ahead & Storage Tips

This blueberry almond butter cake recipe is one of those bakes that actually tastes better the next day — the almond flavor deepens, the blueberries settle in, and the texture stays soft and moist. Perfect for prepping ahead of a busy weekend or saving a slice for breakfast (yes, we do that too).

Make-Ahead Tips:
• Bake the full cake a day in advance. Let it cool completely, then wrap tightly in foil or store in an airtight container.
• If you’re using the blueberry cream cheese frosting, store it separately in the fridge and spread it on just before serving for the freshest look and flavor.
• Freezer Tip: Freeze the unfrosted cake whole or in slices. Wrap each piece in plastic wrap, then foil. Keeps well up to 2 months.

Reheat Tips:
• Room temp: Let it thaw naturally — it stays soft on its own.
• Warm slice: 10–15 seconds in the microwave brings it back to life.
• Add a little butter or drizzle of maple syrup if you’re feeling cozy.

We’ve packed slices in lunchboxes, served it at brunches, and even crumbled leftovers over yogurt. This cake always finds a way to disappear.

Final Thoughts from My Kitchen

Some recipes just feel like home — this blueberry almond butter cake recipe is one of those for us. It’s a cake that brings people into the kitchen. That gets eaten standing up at the counter. That’s requested again before the last slice is even gone.

It’s simple, cozy, and made for real life — whether that’s a quiet Sunday with your coffee or a bustling birthday brunch with berry-stained fingers.

Eva’s Note:
Every time I make this, it reminds me how baking isn’t just about ingredients — it’s about memory, love, and sharing something good. I hope this one becomes part of your story, too.

If you try it, I’d love to hear your berry-almond spin — tag me or leave a comment. Happy baking, friend.

Frequently Asked Questions about Blueberry Almond Butter Cake

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Eva