Blueberry Almond Cake
Servings Prep Time
8 15mins.
Cook Time
Servings Prep Time
8 15mins.
Cook Time
  • 1tsp vanilla extract
  • 1/2tsp almond extract
  • 1/2Tbsp lemon zest
  • 1/4 tsp salt
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1 1/4cups granulated sugar
  • 1 1/2cups all-purpose flour
  • 1/2cup almond flour
  • 1/2cup softened butter+ more for greasing
  • 1cup Yoplait vanilla yogurtor Greek vanilla yogurt
  • 2 large eggs
  • 1Tbsp raw sugar
  • 1Tbsp powdered sugarfor dusting
  • 2cups fresh blueberriesdivided
  • 1/2cup raw sliced almonds
  1. Butter a 9-inch round springform pan making sure all sides and bottom are well coated. Preheat oven at 350ºF.
  2. In a bowl sift together flour, almond flour, salt, baking powder, and baking soda. Set aside.
  3. Using a mixer cream together 1/2 cup softened butter and granulated sugar until well combined. Beat in eggs one at a time. Add vanilla, almond extract and lemon zest and mix together. Scrape the sides and mix again. In 3 batches mix in the flour mixture on low speed until well combined. Scrape the sides and mix again. Add yogurt and mix together. Gently fold in 2/3 cup of blueberries. Pour cake batter into the prepared springform pan. Level the top with a spatula. Top with the remaining 1/3 cup of blueberries. Sprinkle raw sugar and sliced almonds on top. Bake cake in the preheated oven at 350ºF in the middle rack for 50-60 minutes. Check with a toothpick inserted in the center of cake. It should come out dry or with a few dry crumbs. When cake is done transfer springform pan onto a rack to cool. After 10 mins. release the side of the pan and let it cool completely before slicing. Dust with powdered sugar.