I've been working on perfecting this blueberry almond cake for years, and I'm finally delighted with the results.

This cake has it all: the perfect juicy flavor of tart blueberries with a hint of almond that melts in your mouth, and the satisfying crunch when you bite into it, thanks to the caramelized almond topping.

Here's how to make this easy blueberry cake recipe:

This recipe started its journey in 2011 when I first tried Anne Shooter's version from her Sesame and Spice cookbook (courtesy of her publisher for review). What began as a simple bake has become my personal obsession—I've been tweaking and perfecting it ever since. The real breakthrough came in 2024 when I borrowed the honey crust topping from my beloved Bienenstich recipe, and this year I finally cracked the code by adding ground almonds (affiliate link) for that perfect, sturdy crumb."

What is a Bublanina Cake?

This Blueberry Almond cake recipe is based on a Bublaniana cake. Bublanina is a fruit cake that originates in the Czech Republic, more precisely from the area of Bohemia. It is based on a simple sponge cake, filled with fresh fruit. The name Bublanina is derived from the Czech word for Bubbles. Translate it means bubble cake. I believe it’s a reference to the sunken fruit in the cake.

Blueberry and Almond Cake Czech Bublania Cake

Do blueberries and almonds go together?

Blueberries have a slightly tangy, sour yet sweet flavor. Their moistness adds freshness to the cake. They go well with almond toppings that are caramelized with honey and have a sweet, earthy flavor. Together they have the perfect contrast between sweet and tartness, crunchy and spongyness.

How to make Blueberry Almond Cake

This cake recipe is pretty simple. Do not get intimidated by the caramelized almond crust, because that is the easiest part.

Blueberry Almond Cake Ingredients

Find exact measurements in the printable recipe card.

For the blueberry sponge cake

unsalted butter – at room temperature
sugar
flour - Germany type 405, UK plain flour, US pastry flour
eggs (separated and at room temperature)
milk
flavorings: lemon zest, vanilla extract (affiliate link), almond extract (affiliate link), salt
blueberries (fresh are preferable to frozen but both work)
For the almond crust: butter, honey, and sugar.

Recipe Instructions

For the Blueberry sponge cake

Preheat the oven to 180°C or 338°F. Grease a 20 cm (8 inch) cake form with some butter
Using a hand or stand mixer, whisk the sugar and butter until you achieve a thick, creamy consistency.
Add the egg yolks to the butter mixture one by one. Now add the milk, vanilla extract (affiliate link), almond essence, and lemon zest.
In a separate bowl, add the egg whites with a pinch of salt and whisk at a high speed until you see stiff peaks.
Now fold this gently into the yolk mixture. Sift the flour and salt into a separate bowl. Carefully fold in with the mixture.
Add the blueberries. Try not to mix too vigorously as you do not want the blueberries to be squashed or burst.
Pour or spread the cake into the prepared tin.
Bake the cake for 30 minutes.

For the Crunchy Almond Topping

In the meantime prepare the crunchy almond topping. Place butter, honey, and sugar into a saucepan and briefly bring to a boil. Now add in the sliced almonds and mix well.
After the cake has been baking in the oven for 30 minutes remove it from the oven. Cover the top with the almond honey mixture by spreading it with two spoons. (Careful the mixture is very hot)! Work quickly, as you want to place the cake back into the oven to finish baking.
After a further 15-20 minutes test if the cake is done by pricking a skewer in the middle. If it comes out clean it is done. The almonds on the top should have caramelized while baking.
Once the cake comes out of the oven, run a thin knife along the edges to help release the cake. Leave the cake to cool down completely.

How to serve this Czech Blueberry cake

You can serve this cake warm or at room temperature. It will go great with a cup of coffee or tea. If you like, why not serve this moist blueberry cake with a spoon of freshly whipped cream?

Another option is to serve this blueberry cake warm as a dessert and offer a nice cool scoop of vanilla ice cream with it.