Blueberry Almond Cake


The story of how this wonderful cake came to be is an entertaining one.

One night, I was looking through food blogs I follow for a new baking recipe to try when my sister-in-law gave me her Hummingbird bakery cupcake kit to look through for inspiration. I was perusing the recipes when I came across the blueberry muffins recipe. The picture was really pretty and we had all the ingredients on hand! Baking time!


The next day, I set out to make cupcakes and everything was going pretty well till I started pouring my batter in the cupcake liners. Problem 1, the recipe said makes 12 cupcakes, I ended up with 19. Problem 2, I’m pretty sure the pan in my sister in law’s kitchen are for fairy cakes not cupcakes. However, maybe I was just being stubborn tenacious, I kept going anyway.

I placed my pans in the oven, cleaned up then sat down to use my phone. I was browsing through some social media or the other when I smelled something burning. So I looked at the oven to see about 3 of my muffins overflowing! Argh! I hurriedly jumped up, grabbed a cake pan and proceeded to empty each liner into the pan, while simultaneously attempting to clean the batter that had spilled into the oven. I didn’t even think to butter the pan until I had placed it in the oven.


In retrospect, I pat myself on the back for my quick thinking. After a short period of freak out, I was able to come up with a solution. And that my friends is how this lovely cake came to be. It’s soft, moist and absolutely delicious. The journey from muffin to cake was a successful one. I’m almost embarrassed to say I ate most of it myself. Almost. Everyone loved it, but I spend the most time at home so I had the most access to it. Seeing as I made it, I see nothing wrong with that. *looks away*


The original recipe called for buttermilk and we didn’t have any at home. A little research showed acidic buttermilk reacts with basic baking soda which leads to a chemical reaction that causes the batter to rise. I just went chemistry on y’all. Lol. Anyway, all I needed was acidic milk and apparently, 1 cup milk + 1 tablespoon vinegar = buttermilk. You’re welcome.



2 ¾ cups plain flour
½ cup whole almonds, blended*
1 ¾ cups sugar
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ½ cup milk
1 ½ tablespoons vinegar
1 egg ½ teaspoon
vanilla extract
5 tablespoons butter
1 pint blueberries


10 minutes before you start baking, combine milk and vinegar and set aside until milk begins to curdle. Preheat oven to 350oF. Pour flour, sugar, salt, baking powder, baking soda and almonds in a bowl and mix with a wooden spoon until completely combined. Put milk and vinegar mixture, egg and vanilla in a bowl, whisk until all ingredients are mixed. Slowly pour the liquid mix into the flour mixture and stir until the dough is even. There might be small dumps from the ground almond in your mixture, that’s totally fine. Gently stir blueberries in, you want to be gentle to prevent blueberries from bursting. Pour dough into a buttered cake pan (9×5) and bake for 30-35 minutes or until golden on top. A toothpick or tester should come out clean when inserted into the cake. Allow cake to cool in the pan before turning out onto a wire rack to serve.

*If you don’t have access to whole almonds or a food processor, almonds can be substituted with almond flour.

Do you have any interesting cupcake making stories?