Almond Blueberry Snack Cake (But Let’s Be Honest, It’s Cake)

I wanted to call this breakfast. I really did.

There was a whole moment in the kitchen where I was hyping myself up about the protein-packed almonds, the antioxidant-loaded blueberries, and the wholesome almond flour. I even brewed my coffee a little stronger, hoping the caffeine would silence the voice in my head whispering, “Ma’am… this is dessert.” But the voice was right. I can’t lie to you, my friends.

This is cake.

Yummy, moist, single-layer cake.

Now, could you eat it for breakfast? Absolutely. I have, several times. I’ve stood in front of the fridge in a robe, fork in hand, eyes barely open, just shoveling this glorious slab of cakey goodness into my piehole before the sun was even up. Honestly, the birds weren’t even awake. That’s how early my snack cake crimes begin.

But here’s the beauty of this recipe: it’s versatile. Like, yoga-level versatile. You can dress it up with a dollop of whipped cream and a few fresh berries and serve it to guests after a lovely alfresco dinner on the deck. People will think you’re sophisticated and organized and that you planned this whole moment, and not that you baked it in a sleep-deprived haze while listening to a true crime podcast and forgetting to put on pants. (Hypothetically.)

Or you can be like me and have it as a pre-breakfast snack, which is a concept I invented to justify eating before I eat.

Either way, let’s not pretend this is anything other than cake. Glorious, fluffy, fruit-studded cake.

Let’s talk ingredients

This recipe uses both almond flour and sliced almonds, which is me doubling down on the almond narrative to distract from the fact that we’re still, in fact, eating cake before 9 a.m. But listen, almonds are healthy. They’ve got protein! Fiber! Vitamin E! I’m practically a wellness influencer at this point. (Please do not follow me for health advice. Unless it’s about carbs. I can be trusted with carbs.)

The blueberries give a juicy pop of flavor and just enough tartness to balance the sweetness. Fresh or frozen both work—use what you’ve got. I’ve even made this with the sad bottom-of-the-bag wild blueberries from the freezer that have been there since last spring. Still good. Still cake.

There’s a little lemon zest in there too, because I’m not a monster.

OK, enough rambling. Let’s bake.

Almond Blueberry Snack Cake Recipe

Ingredients:

• 1 cup all-purpose flour

• 1/2 cup almond flour (not almond meal—go for the finely ground stuff)

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, softened

• 3/4 cup granulated sugar

• 2 large eggs

• 1/2 cup plain yogurt or sour cream

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• 1 cup blueberries (fresh or frozen)

• 1/3 cup sliced almonds (plus extra for sprinkling on top)

• Optional: coarse sugar for sprinkling

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 9-inch square or round pan. Line with parchment if you’re fancy or prone to sticking.

2. Whisk together the all-purpose flour, almond flour, baking soda, baking powder, and salt in a bowl. Set aside and pretend you're on a cooking show while you do it.

3. In a large bowl, beat the butter and sugar until light and fluffy. This is where you question whether you’ve overcommitted to baking before 7 a.m., but just trust the process.

4. Add the eggs one at a time, beating well after each. Stir in the yogurt, vanilla, and lemon zest. It will look a little like it’s curdling. It’s not. It’s just vibing.

5. Fold in the dry ingredients gently—no stand mixer needed here. Then fold in the blueberries and sliced almonds. If you’re using frozen berries, toss them with a teaspoon of flour first so they don’t all sink like emotional baggage.

6. Pour the batter into your prepared pan and smooth the top. Sprinkle with more sliced almonds and, if you’re feeling sassy, a little coarse sugar for sparkle and crunch.

7. Bake for 35–40 minutes, until golden on top and a toothpick inserted in the center comes out clean (or with moist crumbs, but no batter).

8. Cool in the pan for about 10 minutes, then remove and let cool completely on a wire rack. Or don’t. I get it. Warm cake hits different.

How to Eat This Like a Pro:

• Cut a slice and pretend it’s a “light breakfast” while standing over your kitchen sink.

• Bring it to a potluck and bask in the compliments.

• Serve it with tea like you have your life together.

• Crumble it over Greek yogurt and call it a parfait. (Again: cake.)

Final Thoughts

Look, I’ve made peace with the fact that I can’t pass this off as a health food. I’ve tried the whole “well, almond flour is technically lower in carbs than regular flour” argument with myself, but at the end of the day, my inner child is just thrilled she gets to eat cake for breakfast.

So whether you’re serving this after a sophisticated summer dinner or demolishing half the pan while your coffee brews, know that you are not alone. Snack cake people are my people. We live in the delicious middle ground between restraint and rebellion. We bake under the illusion of moderation and then eat like gremlins in the dark.

And honestly? That’s living.