Blueberry Almond Cake with Oat Streusel

Well hello again. Apologies for the several week lapse in posting, it’s been a wild few weeks packed with a flurry of activities, and as such I wasn’t able to make + shoot anything to share with you for a bit. But as the days have gotten longer over the past few weeks, it’s made it easier to shoot later into the day, and so now I have this lovely blueberry almond cake to share with you today. I’m feeling very invigorated, because as I type this the sun is streaming in through the window after several days of rain and clouds, and I find myself basking in the relief of spring. It has arrived!!! It’s a time for new beginnings, for color, for flavor, for living life to the fullest, and for squeezing every last drop of sunshine out of each day. I spent this morning potting up tree peony cuttings that I trimmed off this fall and discarded on the ground, only to discover that they’d rooted over the winter (bonus plants are the best.) But I’m already itching to go back outside and dive into the many garden chores that need to be accomplished before we put the house up for sale in May. But before that, I absolutely must share more about this blueberry almond cake with you, because the flavor + texture are really something special.

So, the cake! The batter is made with a mixture of all-purpose flour and almond flour, to add a touch of sweetness and extra crumb to the cake, plus lemon juice + zest, blueberries, yogurt, and olive oil. I love the way the yogurt makes the cake get deeply golden brown on top, and how the blueberries add a little burst of moisture and flavor to every bite of the cake. On top goes a simple oat streusel, made the old school way with butter, flour, sugar, oats, and spices. And there’s also a few apple slices on top for some extra sweetness, but you can feel free to omit them if you’d rather go full blueberry instead. The oat streusel on top has a nice initial crunch that’s a great texture contrast to the soft and moist cake interior, and I love the hint of cinnamon it adds to the cake, too.

I am in a bit of a cake mood, so you can anticipate the next post being another cake that I’ve been kicking around the ol’ noggin for the past few weeks. I’m hoping to bake it up this weekend, wish me luck dear reader! And enjoy this tasty sweet treat + the beginnings of spring.

5 from 1 vote

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Blueberry Almond Cake with Oat Streusel

This blueberry almond cake combines lemon zest, vanilla, yogurt, and blueberries with a crunchy oat streusel topping.

Course Dessert

Cuisine American

Keyword Blueberry Almond Cake

Prep Time 1 hour

Cook Time 50 minutes

Total Time 1 hour 50 minutes

Servings 12 people

Calories 311 kcal

Ingredients

Oat Streusel

• 2 1/2 tablespoons butter melted
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons granulated sugar
• 1 1/2 tablespoons oats
• 1/2 tablespoon poppy seeds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 6 tablespoons all-purpose flour
• 5 tablespoons almond meal

Blueberry Almond Cake

• 1 1/2 cups all-purpose flour
• 1 cup almond flour
• 2 teaspoons baking powder
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 apple peeled
• 3 large eggs
• 1/2 cup granulated sugar
• 1 cup plain Greek yogurt full fat
• 1/3 cup olive oil
• 1 tablespoon finely grated lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract
• 2 cups blueberries about 9 ounces, rinsed and patted dry
• 1 tablespoon poppy seeds optional

Instructions

Oat Streusel

1. In a small bowl, use a fork to stir together the melted butter, brown sugar, granulated sugar, oats, poppy seeds, cinnamon, salt, flour, and almond meal until crumbly. Put in the refrigerator until ready to use.

Blueberry Almond Cake

1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8-inch cake pan and line the bottom with a parchment paper round, and set it aside for later.
2. In a medium-sized bowl, mix together the all purpose flour, almond flour, baking powder, cinnamon, nutmeg, and salt and set aside.
3. Cut off the core from the interior edge of the wedge. Thinly slice the apple quarter into 12 slices, cover, and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together at medium speed until thoroughly combined. Add the yogurt and mix until smooth, pausing to scrape down the sides of the bowl as needed. Alternate between adding the oil and the flour mixture in two increments. Then add the lemon zest, lemon juice, and vanilla and almond extracts and mix at low speed untl just combined.
5. Add 1 and ½ cups of the blueberries and stir in by hand. Pour the mixture into prepared 8-inch cake pan. Sprinkle the streusal over the top (if it’s gotten hard just break it into crumbs with a fork). Sprinkle the poppy seeds and remaining ½ cup of blueberries over the top. Then grab 4 thin slices of the apple, fan them out slightly, and lay on top of the cake. Repeat with the remaining 8 thin slices.
6. Place the cake in the oven and bake until golden on top and a toothpick inserted into the cake comes out clean (aside from blueberry goop), about 45 to 55 minutes. Allow to cool for 20 minutes before slicing + serving.

Nutrition Facts

Blueberry Almond Cake with Oat Streusel

Amount Per Serving

Calories 311 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 48mg16%

Sodium 188mg8%

Potassium 167mg5%

Carbohydrates 35g12%

Fiber 3g13%

Sugar 15g17%

Protein 8g16%

Vitamin A 149IU3%

Vitamin C 4mg5%

Calcium 106mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.