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Blueberry-Almond Cake

"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

40 m servings 226 cals
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Exchanges per serving: 1 1/2 Starches, 2 1/2 Fats.

Nutrition Facts


Per Serving: 226 calories; 11.9 g fat; 26.2 g carbohydrates; 5.8 g protein; 71 mg cholesterol; 328 mg sodium. Full nutrition

Reviews

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

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.

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