There’s something magical about the aroma of freshly baked goods wafting through the house, especially when that treat is a Blueberry Frangipane Loaf Cake. I remember the first time I tried making this delectable cake; it was a sunny afternoon, and my kitchen was a symphony of sounds and scents. The sweet, buttery notes of the butter mixed with the nuttiness of almond flour created an ambiance that felt like a warm hug. As the cake baked, I could hardly contain my excitement. The vibrant blueberries bursting with juice paired perfectly with the rich frangipane, making each slice a little piece of heaven. This cake is not just a dessert; it’s a celebration of flavors and textures that meld beautifully together.

Whether you’re hosting a brunch, enjoying a quiet afternoon tea, or simply treating yourself, this loaf cake is bound to impress. It’s moist, flavorful, and has that satisfying texture that keeps you coming back for more. Each bite reveals layers of creaminess from the Greek yogurt, a hint of almond from the almond extract, and of course, the juicy burst of fresh blueberries. It’s a cake that brings joy and smiles, making it perfect for any occasion.

As I baked, I thought about how this Blueberry Frangipane Loaf Cake became a favorite in my family. Sharing it with loved ones is always special, as each slice brings stories, laughter, and delightful moments. I can’t wait to share this recipe with you, so you can create your own sweet memories!

Recipe Snapshot

Total Time:
60 mins

Prep Time:
0 mins

Cook Time:
0 mins

Difficulty:
Medium

Calories:
350 kcal

Protein:
5 g

Diet:
Keto, Paleo, Gluten-Free

Fat:
15 g

Tools Used:
Oven, Wooden Spoon, Whisk, Baking Sheet, Mixing Bowl, Chef’s Knife, Frying Pan

Why This Blueberry Frangipane Loaf Cake Is a Winner

Rich Flavor Profile

The Blueberry Frangipane Loaf Cake is a delightful interplay of flavors. The sweetness of the granulated sugar and the natural tartness of the blueberries create a beautiful balance that is hard to resist.

Perfect Texture

With its moist crumb and slight crisp on the outside, this cake offers a satisfying textural experience. The added almond flour lends a unique nuttiness that elevates the overall flavor.

Versatility

This loaf cake is incredibly versatile. It can be enjoyed as a breakfast treat, a delightful afternoon snack, or even served as a dessert with a scoop of ice cream!

Easy to Make

Despite its sophisticated flavor profile, the Blueberry Frangipane Loaf Cake is surprisingly simple to whip up. With just a few key ingredients and a straightforward method, you can create something truly special without a lot of fuss.

Healthy Ingredients

Using Greek yogurt not only adds moisture but also incorporates protein into this cake, making it a more nourishing option compared to typical cakes.

Fresh Ingredients

The use of fresh blueberries is what sets this recipe apart. Their juiciness adds bursts of flavor and lovely pops of color!

What Goes Into Blueberry Frangipane Loaf Cake

Understanding the ingredients is vital to creating a delicious Blueberry Frangipane Loaf Cake. Each component plays a significant role in achieving the perfect flavor and texture. The combination of almond flour and granulated sugar provides a rich, sweet base, while the fresh blueberries add a burst of tartness. The Greek yogurt not only keeps the cake moist but also adds a slight tang that beautifully balances the sweetness.

¼ cup (57 grams) unsalted butter: Adds richness and flavor, making the cake moist.
½ cup (48 grams) superfine blanched almond flour: Provides a nutty flavor and a tender crumb.
¼ cup (50 grams) granulated sugar: Sweetens the cake and helps achieve a golden crust.
2 tablespoons (16 grams) all-purpose flour: Helps to stabilize the frangipane mixture.
1 large egg white (30 grams): Binds the frangipane ingredients together.
¼ teaspoon kosher salt: Enhances the flavors of the other ingredients.
½ teaspoon (4 grams) almond extract: Infuses a rich almond flavor into the frangipane.
½ cup (113 grams) unsalted butter, softened: Creates a creamy batter and adds richness.
1 cup (200 grams) granulated sugar: Contributes sweetness to the cake.
2 large eggs (100 grams): Provides structure and moisture.
1 teaspoon (4 grams) vanilla extract: Adds a warm vanilla flavor.
¼ teaspoon (1 gram) almond extract: Amplifies the almond flavor in the cake.
1¾ cups (219 grams) plus 1 tablespoon (8 grams) all-purpose flour: The base of the cake, contributing to its structure.
1 tablespoon (15 grams) baking powder: Helps the cake rise, creating a light texture.
½ teaspoon (1.5 grams) kosher salt: Balances the sweetness.
½ cup (120 grams) full-fat plain Greek yogurt: Moistens the cake and adds creaminess.
1¼ cups (175 grams) fresh blueberries: Bursting with flavor, they add freshness and color.
2 tablespoons (15 grams) sliced almonds: Provides a lovely crunch on top of the cake.

Recipe Directions for Blueberry Frangipane Loaf Cake

Making the Blueberry Frangipane Loaf Cake is a delightful process. You’ll start by preheating your oven and preparing the loaf pan, ensuring a perfect bake. The frangipane mixture sets the foundation of flavor, and as you combine the ingredients, you’ll notice how they come together beautifully. Let’s dive into the steps!

Preheat the oven to 375°F (190°C). Make sure your oven is fully heated before placing the cake inside for even cooking.
Spray an 8½x4½-inch loaf pan with baking spray that contains flour. This prevents the cake from sticking and ensures easy removal once it’s done.
Line the bottom and all sides of the pan with parchment paper, allowing some excess to hang over the sides. This will be your guide to pull the cake out later.
In a medium bowl, stir ¼ cup (57 grams) unsalted butter until creamy. The color should lighten, and it should become fluffy.
Add ½ cup (48 grams) superfine blanched almond flour, ¼ cup (50 grams) granulated sugar, 2 tablespoons (16 grams) all-purpose flour, 1 large egg white, ¼ teaspoon kosher salt, and ½ teaspoon almond extract to the bowl. Stir until everything is well combined, and the mixture holds together.
Cover the frangipane mixture and set it aside until you’re ready to assemble the cake.
In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (113 grams) unsalted butter and 1 cup (200 grams) granulated sugar at medium speed for about 3 to 4 minutes. It should become light and fluffy, making sure to scrape the sides of the bowl occasionally.
Add the 2 large eggs, one at a time, mixing until each is fully incorporated before adding the next. Make sure to scrape down the bowl after each addition.
Beat in 1 teaspoon vanilla extract and ¼ teaspoon almond extract just until combined. You should smell the fragrant aroma of the extracts.
In a separate medium bowl, whisk together 1¾ cups (219 grams) all-purpose flour, 1 tablespoon baking powder, and ½ teaspoon kosher salt. This will be your dry mixture.
With the mixer running on low speed, gradually add the flour mixture to the butter mixture alternating with ½ cup (120 grams) full-fat plain Greek yogurt, starting and ending with the flour mixture. The batter should be mixed just until combined, ensuring you don’t overmix.
In a small bowl, toss together 1 tablespoon (8 grams) all-purpose flour with 1¼ cups (175 grams) fresh blueberries. This will help them stay suspended in the batter rather than sinking to the bottom.
Gently fold 1 cup (140 grams) blueberries and the frangipane mixture into the batter using a spatula. Be careful not to deflate the batter as you mix.
Spread the batter evenly into the prepared pan. Tap the pan on a kitchen towel-lined counter several times to settle the batter and remove any air bubbles.
Top with the remaining ¼ cup (35 grams) blueberries and 2 tablespoons (15 grams) sliced almonds. This adds a lovely visual and crunchy element.
Bake for 20 minutes, then reduce the oven temperature to 325°F (170°C). Continue baking until the top is golden brown and an instant-read thermometer inserted into the center registers between 202°F (94°C) to 210°F (99°C), which should take about 55 minutes to 1 hour and 5 minutes more. If the top starts to brown excessively, loosely cover it with foil.
Let the cake cool in the pan for 10 minutes. Using the excess parchment paper as handles, gently remove the cake from the pan and allow it to cool completely on a wire rack.
Store any leftovers in an airtight container for up to 3 days. There’s nothing quite like enjoying a slice of this cake days later!

Things Worth Knowing

Ingredient Quality: Always use fresh and high-quality ingredients for the best flavor. Fresh blueberries are key to a vibrant taste.
Mixing Technique: Be careful not to overmix the batter once you add the flour, as this can lead to a dense loaf.
Parchment Paper: Using parchment paper helps in easy removal and prevents sticking, ensuring a beautiful loaf.
Cooling Time: Allow the cake to cool completely before slicing to ensure it holds its shape and texture.

Expert Tips about Blueberry Frangipane Loaf Cake

Creating the perfect Blueberry Frangipane Loaf Cake can be a delightful experience, and having some extra tips can make it even better. Here are some expert insights that I’ve gathered over the years:

Storage: Store your leftover cake in an airtight container at room temperature for up to three days. This keeps it moist and flavorful.
Freezing: You can freeze slices of the cake. Wrap them tightly in plastic wrap and then foil for up to three months. Thaw at room temperature before enjoying.
Pairing: This cake pairs beautifully with a cup of tea or coffee. It can also be served warm with a scoop of vanilla ice cream for an indulgent dessert.
Variations: Feel free to switch up the fruits. This recipe works well with raspberries or cherries if you want to get creative!
Serving Warm: Slightly warming the cake before serving enhances its flavors and makes it even more comforting.

What Complements This Blueberry Frangipane Loaf Cake

Pairing the Blueberry Frangipane Loaf Cake with the right accompaniments can elevate your serving experience. Here are some ideas:

Tea or Coffee: This cake is delightful with a cup of your favorite tea or freshly brewed coffee. The flavors harmonize so well together.
Fruit Compote: Serve it with a warm fruit compote on the side. The warmth and sweetness complement the cake beautifully.
Whipped Cream: A dollop of lightly sweetened whipped cream adds a touch of elegance and creaminess.
Breakfast Treat: Enjoy slices as a breakfast option alongside yogurt and fresh fruit for a balanced meal.
Picnic Perfect: This cake is a perfect addition to any picnic or gathering. Slice it up, and it travels well!
Seasonal Serving: Ideal for summer gatherings, this cake brings a splash of color and flavor to any outdoor brunch or celebration.

FAQ

Frangipane is a sweet almond cream made from almond flour, butter, sugar, and eggs. In the Blueberry Frangipane Loaf Cake, it adds a rich almond flavor and contributes to the moist texture. It’s spread within the batter, enhancing the overall taste and creating a delightful contrast with the juicy blueberries.

Yes, you can use frozen blueberries in this recipe! Just make sure to toss them in a bit of flour before folding them into the batter. This will help prevent them from sinking to the bottom of the cake as it bakes. While fresh blueberries give the best flavor, frozen ones work well, especially if fresh isn’t available.

To check if your Blueberry Frangipane Loaf Cake is done, insert an instant-read thermometer into the center of the cake. It should register between 202°F (94°C) to 210°F (99°C). The top should be golden brown and feel dry to the touch. If you notice it browning too quickly, you can loosely cover it with foil to prevent burning.

There are plenty of delicious variations you can explore! You could swap the blueberries for other fruits like raspberries or cherries. Adding a hint of citrus zest, such as lemon or orange, can brighten up the flavors even more. For a twist, consider mixing in some chocolate chips for a delightful contrast with the nuts!

Conclusion

The Blueberry Frangipane Loaf Cake is truly a gem among desserts, offering a wonderful blend of flavors and textures that everyone will love. It’s perfect for any occasion, whether it be a cozy afternoon tea or a festive gathering. I encourage you to try making this delightful loaf cake and enjoy the warm, happy moments it brings. Your kitchen will smell divine, and your taste buds will thank you!