Simple Blueberry Almond Lemon Cake - Recipe by Alpine Ella (2024)

This simple snacking cake is made with lemon zest, delicious blueberries, and an almond streusel. This is the perfect cake to have on hand, and is wonderful to have with a cup of coffee. Plus, this cake only takes 15 minutes to prep before popping into the oven!

Tell me about this cake!

• Flavor: the cake is made with ground almonds, yogurt and lemon zest. You then have a moist blueberry layer, and finally an almond, cinnamon and brown sugar crumb topping.
• Texture: the yellow cake layer is super soft and tender and pairs so well with the crunchy almond streusel topping.
• Ease: this is a really simple cake to make!
• Time: this recipe only takes 15 minutes, but you'll then need to bake it for about 80 minutes. It will be worth the wait!
• Would I make this cake again? This is the perfect cake to whip together when you have company coming over, or you're really feeling like having cake for breakfast! I've made this cake several times and it is so delicious.

Making the cake batter

This cake is so easy to put together. Grease and line your cake pan. It's best to use a springform pan as turning the cake pan upside down will lead to a lot of crumbs everyone! But, if you don't have one, you can just gently take the cake out of the pan - just be prepared to do a little bit of clean up!

Start off by beating the butter and sugar together until light and fluffy.

Add your eggs one at a time, making sure your scrape the sides and bottom of the bowl before each addition. If you've ever poured cake batter into a pan and found the last few spoonfuls of batter don't look the same as the rest of the batter, it's because those bottom and sides weren't scraped enough. That batter hasn't been mixed with the rest of the ingredients, so make sure you scrape thoroughly!

In a medium bowl, whisk together the rest of your dry ingredients. In a jug, whisk together your milk, extracts, and yogurt.

Add the flour in three additions, alternating with the wet ingredients. Make sure you start and end with the dry ingredients. Fold in your lemon zest.

Toss your blueberries with half a tablespoon of flour. This will help your blueberries not sink into the cake! I used frozen blueberries in this recipe, if you also use frozen blueberries make sure to only take them out just before you bake the cake.

Pour your cake batter into the prepared pan, and then sprinkle over your blueberries so it covers the batter evenly. Bake your cake for 1 hour and 20 minutes.

Making the Almond Crumb Topping

Make a crumb topping by mixing together flour, cinnamon, salt, brown sugar, and softened butter. Use your fingers to mix them all together until it resembles coarse sand.

Once the cake has 20 minutes left in the oven, pull it out and sprinkle over your crumb topping. Then sprinkle over the almonds. I did test this recipe with the crumb topping on the cake for the entire time, however it did burn too much!

Frequently Asked Questions

Other cake recipes to try:

• Lemon Poppy Seed Bundt Cake
• Strawberry Filled Cake
• Double Chocolate Sour Cream Pound Cake

Make sure to tag me on Instagram@alpineellaand leave a review below if you’ve made this cake! If you want more baking ideas, you canfollow me on Pinterest.

Recipe