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Blueberry-Almond Cake

Blueberry-Almond Cake

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Splendatest

Splendatest

Buttery almond cake topped with loads of berries and a rich sour cream topping, this cake is perfect for a casual supper or weekend brunch.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 27.8g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 328 mg
  • 13%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F.
  2. COAT a 9-inch round cake pan with cooking spray; set aside.
  3. Combine flour, SPLENDA(R), Granular, baking powder, baking soda, and salt in a medium bowl. Whisk together butter, buttermilk, egg, and almond extract; add to flour mixture and stir until blended. Spread batter into prepared pan; sprinkle with blueberries. Spoon topping over blueberries; sprinkle with almonds. Bake 20 to 25 minutes or until berries around edge of pan are bubbling (center will remain soft). Cool cake in pan on a wire rack.
  4. Topping Instructions: WHISK together SPLENDA(R) Granulated Sweetener, sour cream, and egg in a medium bowl.
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Reviews

your mom
2

your mom

6/14/2006

This would taste good, but the raw appearance and texture of the center were disturbing. I would try it without the topping next time.

Jaden Ravenscraft
0

Jaden Ravenscraft

6/14/2006

This is very different. It's not overly sweet or underly sweet, but it tastes more like raw cake batter instead of a thoroughly baked cake.

MAELSTROM
0

MAELSTROM

6/14/2006

Not bad, any aftertaste from the Splenda is effectively masked by the intense sweet/tart of the berries. Quite tasty.