Blueberry Almond Cake

A simple tea time cake with almond bites and blueberries…




I hope that all of you who are going through the blog and enjoying the themed “Fruit n Nut” posts for this year’s Bakeathon 2021, as much as I am enjoying the posting from my side. Like I mentioned, most of the posts are in my drafts and even though I am on a drought as far as my cooking is concerned, I am still able to feed the blog. I have to point that towards my constant busy schedule despite not working. Even now as I do this post, I have a lot going on, but I am trying my best to schedule up my posts and make sure that I am not delaying my posts. Hopefully when I get some space to breath, I may jot down how my days are moving…


The weather is Alhamdulillah getting better. It started moving down during the National Day holidays and just kept getting better. It is just that time for a lot of barbeque parties, beach visits or simple park parties. Being the couch potato I am, I wouldn’t also mind rolling up on my couch and simply binging on some Netflix series, completely covered up in a throw. 😀 Ah, how much I love this climate…




One of my favorite berries to bake are blueberries. The reason is simple – in the heat, it melts and becomes mushy into the bake, giving a nice splash of color in between. I love the butter cakes with blueberry in it, as well as this french toast that makes amazing winter breakfast. This cake was born trying to make an oil based cake with blueberries I had in my fridge as well as almond slivers  I had got on offer and had to get done with. Don’t we always do that? I always visit outlets and pick stuff that I think I can use in my cooking or baking as soon as possible, but I end up stretching it almost towards its expiry and then scrambling through it. Hehe…


It is a simple mix and pour type of batter, so you have to make sure not to overbeat the batter, for the softest cake possible. As you can see from the picture, that bleed of blueberries itself is such a beauty to watch. The cake is really soft and crumbly and perfect to share with friends or just make it for yourself as a treat to congratulate for yourself. Is there any reason to congratulate yourself? You can do that anytime you want… 😉 Off to the recipe…




5 from 1 vote

Blueberry Almond Cake

Course Cakes and Muffins
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings 8
Author Rafeeda AR


  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 cup oil
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 125 gm blueberries coated in 1 tbsp corn flour
  • 1/2 cup almond slivers packed


  • Preheat oven to 180 degrees. Grease and line an 8 inch round pan.
  • In a large bowl, whisk together ingredients from flour to sugar till nicely combined.
  • In a pitcher, mix the eggs, milk, oil and vanilla till well combined. Add in to the dry ingredients.
  • Fold the batter till all moist. Now add the blueberries and half the almonds and fold in gently to spread.
  • Pour into prepared pan. Sprinkle the rest of the almond slivers on top and press down slightly.
  • Bake for 40 minutes or till skewer comes out clean. Take off from the oven and cool in pan for five minutes.
  • Slowly flip onto cooling rack and cool completely before serving for afternoon tea.


If you don't have slivered almonds, you can toast and crush your almonds and use. 


Join the Conversation

  1. 5 stars
    The teacake looks so moist and inviting Rafeeda…would love to have a slice right now!..

  2. 5 stars
    Flavors paired well! Would love to have the entire cake. Thanks for sharing.

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