Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh or frozen blueberries
- 1/2 cup sliced almonds
- 1 cup powdered sugar
- 2–3 tablespoons milk
Directions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.
Gently fold in blueberries and half of the sliced almonds.
Pour batter into the prepared pan and smooth the top. Sprinkle the remaining almonds over the cake.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool for 10 minutes in the pan, then transfer it to a wire rack to cool completely.
For the glaze: whisk powdered sugar, vanilla, and enough milk to achieve a pourable consistency.
Drizzle the glaze over the cooled cake.
Slice and serve.
Frequently Asked Questions
How should I properly store the Sticky Blueberry and Almond Cake to keep it fresh?
For optimal freshness, store the cooled cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. If you've already applied the vanilla glaze, it's best to keep it covered at room temperature, avoiding excessive humidity. For longer storage (up to a week), you can refrigerate it, but allow it to come to room temperature before serving for the best texture.
Can I substitute the all-purpose flour in this cake recipe?
While the recipe calls for 1 1/2 cups of all-purpose flour for structure, you can substitute it with a high-quality 1-to-1 gluten-free baking blend for a gluten-free version. If using alternative flours like almond flour, be aware that the texture will change significantly, and you may need to slightly reduce the amount of wet ingredients.
What is the best way to ensure the cake doesn't sink after baking at 350°F?
To prevent sinking, ensure your baking soda and baking powder are fresh, as they provide the necessary lift. Also, avoid opening the oven door, especially during the first 25 minutes of baking at 350°F (175°C). Once the 40-minute cook time is nearly up, check for doneness with a toothpick inserted into the center; overmixing the batter after creaming the butter and sugar can also cause sinking.
