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  • Summary

    Blueberry Almond Breakfast Cake is the perfect combination of blueberry and almond in a tender butter cake. This recipe comes together so easily with just a handful of ingredients you will find yourself whipping it up all year long. Perfect for making any time of year with fresh or frozen fruit.

    Ingredients

    • 2 cups granulated sugar
    • 3 large eggs, room temperature
    • 3/4 cups  (12 tablespoons) salted butter, room temperature
    • 1 teaspoon pure almond extract
    • 2 teaspoons pure vanilla extract
    • 2 cups all-purpose flour
    • 12 ounces fresh blueberries (or frozen and thawed)
    • 1 cup sliced almonds

    Instructions

    Click Here For Step-By-Step Instructions

    Tags

    Nutrition

    Nutritional Info
    • Servings Per Recipe: 18
    • Amount Per Serving
    • Calories: 246 % Daily Value *
    • Total Fat: 10 g 16.13%
    • Saturated Fat: 5 g 25.41%
    • Trans Fat: 0 g %
    • Cholesterol: 20 mg 6.78%
    • Sodium: 62 mg 2.57%
    • Calcium: 20 mg 1.99%
    • Potassium: 66 mg 1.88%
    • Magnesium: 0 mg 0%
    • Iron: 1 mg 4.86%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 36 g %
    • Dietary Fiber: 2 g 6.08%
    • Sugar: 24 g
    • Protein: 3 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 4.91%
    • Vitamin C 0.78%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat2
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs1
    • Exchange - Starch1
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total1 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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