Super Easy Blueberry Almond Cake
This Blueberry Almond Cake is a cozy spoon cake baked in a cast iron skillet and ready in 30 minutes. It’s a super easy blueberry cake perfect for informal summer desserts, served warm with a scoop of your favorite vanilla ice cream.
So read on to learn all about spoon cakes and for detailed tips and tricks for making a blueberry skillet cake. Or grab your blueberries, hit that purple Jump to Recipe button, and let’s make a blueberry cake!
Ingredients
There are three key flavor ingredients in this almond blueberry cake:
- Brown butter – I love the nuttiness you get from browned butter, whether in a pasta sauce, cookies like my chocolate chip M&M cookies, or my brown butter rice krispie treats.
- Almond flour and almond extract are great for flavoring the batter like they do in my shortbread Linzer cookies and cherry blondies. Just be careful with almond extract, because a little goes a long way!
- Blueberries are the star here. Got lots of blueberries? Make blueberry chocolate chip muffins or mini blueberry pies!
Please see the recipe card below for complete information on ingredients and quantities.
Variations and substitutions
- Substitute other summer berries or chopped peaches or use frozen berries any time of year.
- Allergic to nuts? Substitute an equal amount of whole wheat flour and vanilla extract.
Recipe tips and tricks
I recommend using a cast iron skillet – 10 inch is perfect – because cast iron pans retain heat for even baking and will give your blueberry cake edges a subtle caramelization. Even better, browning the butter in the same frying pan for your blueberry spoon cake or skillet cornbread means one less pan to clean!
We’ll make the batter for the almond cake base using the “muffin method.” This means you’ll mix together your wet ingredients and add them at once to the dry ingredients – it’s the same method, whether you’re putting together this spoon cake, funfetti muffins or ham and cheese waffles.
Gently place your berries into the almond batter. There’s no need to coat them in flour like you would in a berry quick bread because they won’t sink to the bottom.
Bake until a toothpick inserted into the almond cake batter comes out clean. Serve scoops of warm cake in bowls.
How to serve a spoon cake
The texture of this blueberry almond cake is best when it’s warm and slightly soft in the center. This blueberry spoon cake is especially good with ice cream, a dusting of powdered sugar, or a dollop of lightly sweetened whipped cream infused with a splash of amaretto.
Recipe FAQs
A spoon cake is a soft, almost pudding-like cake that’s served warm, directly from the pan instead of sliced.
This cake take almost no time to put together, but to do it in advance, I mix all the dry ingredients and wet ingredients, but I don’t combine the two until right before baking. The beauty of this blueberry spoon cake is that it’s truly best served warm.
Cover and refrigerate for up to 3 days. Rewarm gently in the oven.
Related cake recipes
Check out other easy cakes from the Ugly Duckling Bakery archives, like:
Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.
Recipe
Super Easy Blueberry Almond Cake
Equipment
- 10 inch cast iron skillet
Ingredients
- 1 stick (8 tablespoons or 113 grams) unsalted butter
- ¾ cup (94 grams) all-purpose flour
- ⅓ cup (75 grams) brown sugar packed, if measuring by volume
- ¼ cup (28 grams) almond flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120 milliliters) buttermilk
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
- 1 cup (200 grams) blueberries more or less
- vanilla ice cream or whipped cream for serving, optional
Instructions
- Preheat oven to 350 °F (175 °C). Brown the butter in your cast iron skillet. When done, remove the pan from the heat and swirl the butter around so it coats the side of the pan.1 stick (8 tablespoons or 113 grams) unsalted butter
- In a medium bowl, whisk together the flour, brown sugar, almond flour, baking powder, baking soda, and salt.¾ cup (94 grams) all-purpose flour, ⅓ cup (75 grams) brown sugar, ¼ cup (28 grams) almond flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Measure out your buttermilk in a glass measuring cup, then add the brown butter and extracts and whisk together.½ cup (120 milliliters) buttermilk, ½ teaspoon almond extract, ½ teaspoon vanilla extract
- Gently fold the wet ingredients into the bowl with dry ingredients until just mixed.
- Carefully add the batter to the skillet – it may still be hot! Scatter blueberries over the top, and bake for 16 to 18 minutes until golden and set in the center.1 cup (200 grams) blueberries
- Bake for 35–40 minutes, until golden, just barely set, and a toothpick inserted into the center of the almond batter comes out clean.
- Serve warm, scooped directly from the skillet, with whipped cream or vanilla ice cream.vanilla ice cream or whipped cream
Notes
Nutrition
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