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Rustic blueberry and almond cake

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Perfect with a warm cuppa, this sweet Blueberry and almond cake recipe makes for an easy and delicious treat. Dust with icing sugar and slivered almonds and enjoy!

  • Serves12
  • Cook time45 minutes
  • Prep time15 minutes, (+ cooling time)
Rustic blueberry and almond cake

Ingredients

  • 185g butter, softened
  • 1½ cup (330g) caster sugar
  • 2 tsp ground cinnamon
  • 4 Coles Australian Free Range Eggs
  • ¾ cup (110g) self-raising flour
  • ⅓ cup (50g) plain flour
  • ¾ cup (90g) almond meal
  • ½ cup (120g) sour cream
  • 150g fresh blueberries
  • 2 tbs flaked almonds
  • Icing sugar, to dust
  • Double cream, to serve
  • Blueberries, extra, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C. Grease and line the base and sides of a 20cm x 30cm slab pan.
  2. Step 2

    Use an electric mixer to beat the butter, sugar and cinnamon in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, almond meal and sour cream and stir to combine. Stir in the blueberries. Spoon into the prepared pan and smooth the surface. Sprinkle evenly with flaked almonds.
  3. Step 3

    Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. Dust with icing sugar and cut into pieces. Serve with double cream and extra blueberries, if desired.

    Rustic blueberry and almond cake

    Rustic blueberry and almond cake
    • Serves12
    • Cook time45 minutes
    • Prep time15 minutes, (+ cooling time)
    Ingredients
    • 185g butter, softened
    • 1½ cup (330g) caster sugar
    • 2 tsp ground cinnamon
    • 4 Coles Australian Free Range Eggs
    • ¾ cup (110g) self-raising flour
    • ⅓ cup (50g) plain flour
    • ¾ cup (90g) almond meal
    • ½ cup (120g) sour cream
    • 150g fresh blueberries
    • 2 tbs flaked almonds
    • Icing sugar, to dust
    • Double cream, to serve
    • Blueberries, extra, to serve
      Description

      Perfect with a warm cuppa, this sweet Blueberry and almond cake recipe makes for an easy and delicious treat. Dust with icing sugar and slivered almonds and enjoy!

      Method
      1. Step 1

        Preheat oven to 180°C. Grease and line the base and sides of a 20cm x 30cm slab pan.
      2. Step 2

        Use an electric mixer to beat the butter, sugar and cinnamon in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the combined flour, almond meal and sour cream and stir to combine. Stir in the blueberries. Spoon into the prepared pan and smooth the surface. Sprinkle evenly with flaked almonds.
      3. Step 3

        Bake for 45 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins before transferring to a wire rack to cool completely. Dust with icing sugar and cut into pieces. Serve with double cream and extra blueberries, if desired.