Blueberry & Apricot Streusel Muffins (Bakery-Style, Moist & Easy Recipe)

These Blueberry Apricot Streusel Muffins are soft, moist, and bursting with juicy blueberries and sweet apricots in every bite. Topped with a buttery streusel crumble and simple icing drizzle, they're the perfect bakery-style muffin for breakfast, brunch, meal prep, or an afternoon coffee break.

Made with premium fruit from Family Tree Farms, this easy muffin recipe comes together quickly and delivers the perfect balance of tender crumb, fresh fruit, and crunchy topping. If you love homemade bakery-style muffins, this recipe is sure to become a favorite.

Why You’ll Love These Blueberry & Apricot Streusel Muffins

These muffins are soft, fluffy, and packed with real fruit in every bite. The combination of sweet blueberries and tangy apricots from Family Tree Farms makes them extra flavorful and bakery-worthy.

✔ Moist bakery-style texture
✔ Real fruit in every bite
✔ Crunchy streusel topping
✔ Easy 30–40 minute recipe

Ingredients

1 cup honey

1/2 cup salted butter, melted

2 eggs

1 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 teaspoons baking powder

1/2 teaspoons salt

3/4 cups milk

1 Cup of fresh blueberries

1 Cup Apricot, cut into cubes

Crumb Topping & Icing:

1/2 cup all-purpose flour

1/3 cup granulated sugar

3 tablespoons light brown sugar

1/4 cup melted butter

1 tablespoons milk

1/2 cups powder sugar

Instructions:

1. Preheat oven to 350 degrees and prepare muffin papers.

2. In a large bowl combine honey, melted butter, eggs, and vanilla.

3. Mix in Flour, Baking Powder and Salt until well combined. Scrape down sides and add in Milk until mixed thoroughly. Add blueberries & apricots, stir together

4. Divide batter evenly between muffin cups.

5. Make crumb topping by adding flour, sugar, brown sugar, and butter until fully incorporated together to a crumble mixture. Add to top of each muffin and place in oven. Bake for 15 min or until a toothpick inserted comes out clean.

6. Cool and prepare icing. Blend together milk & powdered sugar and drizzle over cooled muffins! Serve & Enjoy!

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Love baking from scratch? Here are some of my favorite baking tools, kitchen essentials, and coffee bar favorites that make cozy mornings and weekend baking even sweeter.

Baking Tips for Perfect Muffins

These small adjustments make a big difference:

✔ Don’t overmix the batter

Overmixing leads to dense muffins instead of soft, bakery-style texture.

✔ Use quality fruit

Fresh apricots from Family Tree Farms give a natural sweetness and improve overall flavor.

✔ Toss fruit in flour

This helps distribute fruit evenly throughout the muffins.

✔ Chill your streusel (optional)

Cold butter in the streusel creates a crispier, more bakery-like topping.

✔ Add extra streusel if desired

If you love texture, don’t be shy — more crumb topping = more crunch.

What to Serve With Blueberry & Apricot Streusel Muffins

These bakery-style muffins pair perfectly with:

• Fresh fruit salad

• Greek yogurt

• Scrambled eggs

• A hot cup of coffee

• Matcha lattes

• Cold brew coffee

• Breakfast casseroles

• Brunch charcuterie boards

Whether you're hosting brunch or enjoying a quiet morning at home, these muffins make a delicious addition to any breakfast spread.

Variations & Substitutions

You can easily customize this recipe:

Fruit swaps:

• Peaches instead of apricots

• Raspberries instead of blueberries

• Mixed berries for a classic version

Dairy-free option:

• Use plant-based milk

• Replace butter with coconut oil or vegan butter

Healthier version:

• Reduce sugar slightly

• Add oats to the streusel for extra texture

Storage Instructions

These muffins store beautifully:

• Room temperature: 2–3 days in an airtight container

• Refrigerator: up to 1 week

• Freezer: up to 2 months

To reheat, warm in the microwave for 10–15 seconds or in a low oven until soft.

More Cozy Baking Recipes You'll Love

If you love homemade muffins and bakery-style treats, be sure to check out these reader-favorite baking recipes:

• Lemon Raspberry Cake with Lemon Curd Filling

• Matcha Strawberry Cake

• Soft Cream Cheese Lemon Blueberry Scones

• Fluffy Matcha Sourdough Discard Pancakes

• Homemade Banana Bread

• Easy Hash Brown Breakfast Casserole Recipe

Frequently Asked Questions

Can I use frozen fruit?

Yes. Add it directly from frozen — do not thaw, or it may make the batter too wet.

Why did my muffins sink in the middle?

Common reasons include:

• overmixing the batter

• underbaking

• too much liquid in the mixture

What makes these muffins bakery-style?

It’s the combination of:

• proper mixing technique

• high-quality fruit from Family Tree Farms

• rich streusel topping

• balanced moisture and structure

Can I make these ahead of time?

Yes — in fact, they taste even better the next day as flavors settle.

Final Thoughts

These bakery-style blueberry apricot streusel muffins are everything a homemade bakery-style muffin should be: soft, moist, flavorful, and topped with a buttery crumble that adds the perfect finishing touch.

Using fresh apricots from Family Tree Farms takes this recipe to another level, giving each bite natural sweetness and vibrant flavor.

Once you make them, they’re almost guaranteed to become a repeat recipe in your kitchen.

Matcha Strawberry Cake with Brown Butter (Soft & Easy Recipe)

There’s a very specific kind of cake that feels like it belongs in a quiet, sunlit kitchen—the kind you make just because the afternoon feels slow and you want something beautiful to come out of it. This is that cake.

Cozy Baking Essentials

I linked some of my favorite bakeware, kitchen tools, and cozy kitchen pieces I love using for homemade cakes, slow baking days, and bakery-inspired recipes like this in my Cozy Baking Essentials collection.

If you’ve ever thought matcha desserts were too bitter or too “green,” this matcha brown butter cake will completely change your mind. The brown butter softens everything into something warm and nutty, while the fresh strawberry filling adds a bright, naturally sweet contrast that makes each bite feel balanced and light.

It’s soft, a little unexpected, and honestly… hard to stop slicing.

Why You’ll Love This Matcha Strawberry Cake

• Soft, tender crumb with a rich brown butter depth

• Balanced matcha flavor (not overpowering or bitter)

• Fresh strawberry filling that adds natural sweetness

• A unique but approachable dessert that feels elevated

• Perfect for spring gatherings, tea days, or slow weekends

What Does Matcha Taste Like in Cake?

Matcha has a naturally earthy, slightly grassy flavor—but when paired with brown butter and sugar, it transforms.

In this cake, the matcha tastes:

• Smooth and mellow

• Lightly floral

• Warmed by the nutty richness of browned butter

The result is a cake that feels cozy rather than sharp or bitter.

Ingredients You’ll Need

For the Matcha Brown Butter Cake

• 1 cup unsalted butter

• 1 1/2 cups granulated sugar

• 3 large eggs

• 3 egg whites

• 1 tablespoon vanilla extract

• 2 teaspoons culinary-grade matcha powder

• 2 1/4 cups all-purpose flour

• 1 tablespoon baking powder

• 3/4 teaspoon salt

• 1 cup heavy cream

Frosting:

• 1 cup butter

• 8 oz cream cheese

• 4 cups powdered sugar

• 1 tbsp. heavy cream

• 1 tsp. vanilla

For the Fresh Strawberry Filling

• 2 cups fresh strawberries, finely chopped

• ¼ cup sugar (adjust based on sweetness)

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch + 2 tablespoons water

How to Make Matcha Brown Butter Cake

Step 1: Brown the Butter

• In a light-colored pan over medium heat, melt the butter. Stir continuously as it foams, then deepens into a golden brown with a nutty aroma.

• Once you see brown bits forming at the bottom, remove from heat immediately. Let it cool slightly.

Tip: This step is where most of the flavor comes from—don’t rush it.

Step 2: Mix the Batter

• In a bowl, whisk together flour, matcha powder, baking powder, and salt.

• In another bowl, combine the browned butter and sugar until smooth. Add eggs one at a time, then mix in vanilla.

• Alternate adding dry ingredients and milk, starting and ending with the flour mixture. Mix until just combined.

Step 3: Bake

• Pour the batter into an oiled cake pan and bake at 350°F (175°C) for 30–35 minutes, or until a toothpick comes out clean.

• Let the cake cool completely before assembling.

Step 4: Make Fresh Strawberry Filling

• In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the berries release their juices and soften.

• Stir in the cornstarch slurry and cook until thickened to a jam-like consistency.

• Cool completely before spreading.

Step 7: Make the Frosting

• Blend together all frosting ingredients until well combined. (butter and cream cheese should be room temp if not heat in microwave for 30 sec at a time)

• You can add more heavy cream or powdered sugar depending on desired consistency. I sometimes also double the recipe to a thick layer on the outside.

Step 6: Assemble the Cake

• Pipe frosting around the edge of the cake.

• Spread a generous layer of the strawberry filling between the layers, then gently place the top layer over it.

• Frost the remaining cake & decorate as desired.

Tips for the Best Matcha Cake

• Use culinary-grade matcha for baking (ceremonial can be too delicate)

• Don’t skip cooling the brown butter—it affects texture

• Avoid overmixing to keep the cake soft

• Taste your strawberries before adding sugar to adjust sweetness

How to Store

• Store covered at room temperature for up to 1 day

• Refrigerate for up to 3 days (bring to room temp before serving)

• The strawberry filling keeps the cake moist over time

Can You Make This Ahead?

Yes—and it actually gets better.

You can:

• Bake the cake layers a day ahead

• Make the strawberry filling in advance

• Assemble a few hours before serving for best texture

Final Thoughts

This matcha brown butter cake with fresh strawberry filling is one of those recipes that feels quietly impressive—but in the best, most approachable way. It’s not overly sweet or overly rich—just soft, fragrant, and beautifully balanced in a way that keeps you coming back for another slice.

If you’ve ever been unsure about matcha, this might be the cake that changes everything. The earthy flavor pairs effortlessly with the sweetness of fresh strawberries and the warmth of brown butter, creating something truly special.

It’s the kind of dessert you make when you want something a little different… but still comforting enough to feel like home.

More Cake Recipes You’ll Love

If you enjoyed this matcha brown butter cake, here are a few more flavorful and unique cake recipes to try next:

• Almond coconut cake with blueberry curd filling – a light, nutty cake layered with a bright and tangy blueberry curd for the perfect balance of sweet and tart

• Strawberry champagne cake recipe – a soft, elegant strawberry cake with subtle champagne flavor, perfect for celebrations and special occasions

• Banana chocolate chip cake with chocolate ganache frosting – a moist banana cake loaded with chocolate chips and topped with rich, silky ganache

• Espresso chocolate cake with raspberry cream cheese frosting – a deep, rich chocolate cake enhanced with espresso and paired with a tangy raspberry frosting

• Banana cake with brown butter cream cheese frosting – a classic banana cake elevated with a nutty, caramel-like brown butter frosting

• Blueberry cake with mascarpone frosting – a soft blueberry cake topped with smooth, creamy mascarpone for a light and luscious finish

• Homemade pistachio cake recipe – a tender, nutty pistachio cake that’s simple, flavorful, and perfect for any occasion

Each one brings its own twist, whether you’re craving something fruity, rich, or a little indulgent.

If you give this recipe a try, I’d love to hear how it turned out—leave a comment, share it with a friend, or save it for later so you can come back to it anytime.

Cozy Baking & Coffee Bar Essentials

This matcha strawberry cake is exactly the kind of bake I love making when I’m in the mood for something beautiful, cozy, and just a little elevated. I always find that having a small baking and coffee setup in the kitchen makes the whole experience feel even more special — whether I’m baking for a celebration or just enjoying a slow afternoon at home.

A few of my go-to essentials for creating that cozy baking and coffee bar moment include:

• Stand mixer or hand mixer for easy baking

• Mixing bowls in neutral or ceramic tones

• Measuring cups and spoons for everyday baking

• Baking sheets and cake pans

• Cooling racks for layered cakes

• Coffee maker or espresso machine

• Milk frother for lattes and matcha drinks

• Neutral mugs and glassware for serving

This is the kind of setup that makes it easy to move from baking something sweet to enjoying a slow coffee moment right in the same space.

Fluffy Matcha Sourdough Discard Pancakes (Easy Zero-Waste Breakfast Recipe)

These matcha sourdough discard pancakes are fluffy, lightly tangy, and the perfect no-waste breakfast recipe for using up extra starter. There’s something deeply satisfying about turning what would normally be “waste” into something that feels a little luxurious—and that’s exactly what these matcha sourdough discard pancakes are all about. If you’re anything like me, you’ve probably stared at that jar of sourdough discard in the fridge, wondering if you really need to keep it or if it’s just quietly judging you every time you open the door. Good news: this recipe gives it a second life, and not just any life—a vibrant, slightly earthy, fluffy stack of pancakes that feel like a small weekend celebration.

If you love baking with matcha, you’ll also love my Matcha Strawberry Cake — it’s one of my most popular recipes and a beautiful layered dessert perfect for spring and celebrations.

👉 Matcha Strawberry Cake

Why You'll Love These Matcha Sourdough Discard Pancakes

If you're looking for a creative way to use extra sourdough discard, these fluffy matcha pancakes are the perfect solution. The sourdough discard adds a subtle tang while the matcha provides a beautiful green color and earthy flavor that pairs perfectly with maple syrup, fresh berries, or whipped cream.

They're:

• A delicious way to reduce food waste

• Light, fluffy, and easy to make

• Perfect for breakfast or brunch

• Naturally packed with matcha flavor

• A fun twist on classic pancakes

Why You’ll Love These Matcha Sourdough Discard Pancakes

Let’s talk about the flavor first, because matcha can be a bit polarizing if you’ve only had it in overly sweet lattes. In these pancakes, it’s subtle but present. It adds a gentle bitterness that balances beautifully with the tanginess of the sourdough discard. The result isn’t “green tea pancakes” in a loud, overpowering way—it’s more nuanced than that. Think cozy, slightly nutty, and just different enough to make your breakfast feel intentional.

What I love most about this recipe is how forgiving it is. Sourdough discard already brings some acidity and complexity, so you don’t need to fuss too much to get depth of flavor. Even if your discard has been sitting for a few days, it works. In fact, that extra tang can make the pancakes even better. It’s one of those recipes where perfection isn’t the goal—resourcefulness is.

The batter comes together quickly, which is always a win in my book. You whisk together your discard, a bit of flour, milk, eggs, and just enough sweetener to round everything out. Then comes the matcha, which turns the batter this soft, earthy green that feels almost too pretty to cook. Almost. A little baking powder helps give the pancakes lift, reacting with the acidity of the discard to create that fluffy texture we’re after.

Cooking them is where things get fun. As the batter hits the pan, you’ll notice it behaves just like classic pancake batter, but with that signature green hue. I like to keep the heat medium-low to make sure they cook through without losing their color. You’ll know they’re ready to flip when bubbles form on the surface and the edges look set—nothing groundbreaking here, just good pancake instincts.

And then there’s the stacking. I don’t know what it is about pancakes, but stacking them always feels like a small act of optimism. With these, the layers of green make it even more satisfying. They’re soft, slightly springy, and just begging for toppings.

Speaking of toppings, this is where you can really make the recipe your own. If you want to lean into the matcha vibe, a drizzle of honey or maple syrup works perfectly—something simple that doesn’t compete too much. Fresh berries add brightness, and a dollop of yogurt or whipped cream gives you that creamy contrast. If you’re feeling a little extra, a light dusting of matcha powder on top makes them look like something you’d get at a café (but better, because you made them).

One thing I’ve learned from making these more than once is that they’re not just a breakfast food. They work just as well as a mid-afternoon pick-me-up or even a low-key dessert. There’s something about the matcha that makes them feel slightly more grown-up than your standard pancake stack, which I appreciate.

Also, let’s not ignore the practical win here: using sourdough discard means you’re stretching your ingredients further and reducing waste without sacrificing flavor. It’s the kind of kitchen habit that feels small but adds up over time. Plus, it gives you an excuse to keep your sourdough starter going, which—if you’ve ever named yours or felt emotionally attached to it—you’ll understand.

If you’re new to baking with matcha, this is a great place to start. It’s low pressure, adaptable, and the payoff is immediate. Worst case, you’ve made pancakes. Best case, you’ve discovered a new favorite way to use up that discard you weren’t sure what to do with.

So the next time you’re tempted to toss your sourdough discard, maybe don’t. Instead, grab your whisk, scoop out that jar, and make something that feels just a little special. These matcha sourdough discard pancakes are proof that sometimes the best recipes come from what we almost threw away.

Quick Summary

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

• Yield: ~8 pancakes

• Key flavor: lightly sweet, earthy, tangy

• Skill level: easy

Easy Weekend Brunch Ideas

If you’re planning a relaxed brunch at home, these matcha sourdough discard pancakes make a great centerpiece—but it’s always nice to have a few more options on the table. Here are some easy weekend brunch ideas that pair beautifully with a cozy morning spread:

• Easy hash brown breakfast casserole (make-ahead recipe) – A hearty, savory option you can prep the night before for a stress-free morning.

• Breakfast croissant bake – Buttery, flaky, and perfect for feeding a crowd with minimal effort.

• Blackberry cinnamon rolls with mascarpone frosting – Soft, fluffy, and just the right balance of sweet and tangy.

• Cream cheese lemon blueberry scones – Bright, tender, and a great contrast to richer brunch dishes.

• Espresso coffee cake muffins – A cozy, coffee-infused treat that pairs perfectly with your morning cup.

Mix and match a couple of these with your pancakes, add fresh fruit and coffee, and you’ve got a brunch that feels thoughtful without being complicated. If you’re building out your go-to list of easy weekend brunch ideas, this is a great place to start.

Quick Summary

• Prep time: 10 minutes

• Cook time: 10 minutes

• Total time: 20 minutes

• Yield: 10-12 pancakes

• Texture: fluffy, soft

Ingredients

• 100 g sourdough starter discard

• 200 g all-purpose flour

• 12 g matcha powder

• 250 g milk

• 50 g butter, melted

• 40 g honey

• 2 eggs

• 8 g baking powder

• 3 g salt

• 6 g vanilla extract

Instructions

1. Mix the wet ingredients
   In a large bowl, whisk together the sourdough starter discard, milk, melted butter, honey, eggs, and vanilla extract until smooth.

2. Combine the dry ingredients
   In a separate bowl, sift together the flour, matcha powder, baking powder, and salt. Sifting helps prevent clumps—especially important with matcha.

3. Make the batter
   Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.

4. Rest the batter (optional but recommended)
   Let the batter sit for 5–10 minutes. This allows the flour to hydrate and gives you fluffier pancakes.

5. Cook the pancakes
   Heat a non-stick pan or griddle over medium heat and lightly grease it. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface (about 2–3 minutes), then flip and cook for another 1–2 minutes until done.

6. Serve and enjoy
   Serve warm with butter, maple syrup, fresh fruit, or a dusting of powdered sugar.

If you’re in a matcha baking mood, don’t miss my Matcha Strawberry Cake — a fluffy, sweet layered cake that pairs perfectly with the earthy flavor of matcha.

👉 Matcha Strawberry Cake

Shop My Matcha Baking Favorites

If you love making matcha recipes at home, these are the kitchen tools and ingredients I use most often

Baking Essentials

Cozy Coffee Bar Favorites

FAQs

Why are my sourdough discard pancakes dense?
Usually from overmixing or inactive discard. Stir just until combined and make sure your leavening is fresh.

Can I taste the sourdough in pancakes?
Slightly. It adds a mild tang that balances the sweetness but isn’t overpowering.

Does matcha lose flavor when cooked?
A bit, which is why using a good-quality matcha and enough quantity matters.

Can I make the batter ahead of time?
Yes, but cook within a few hours for best texture.

What’s the best matcha for pancakes?
Culinary-grade matcha works best—it’s more affordable and designed for baking.

Troubleshooting

• Pancakes too bitter → too much matcha or low-quality powder

• Flat pancakes → batter too thin or old baking powder

• Gummy inside → heat too high, outside cooked too fast

• Too sour → discard was very old; balance with a bit more honey

Variations

• Vegan: swap eggs + milk for plant-based alternatives

• Dairy-free: use oil instead of butter

• Banana matcha pancakes: add mashed banana

• Protein pancakes: add a scoop of vanilla protein powder

Almond Coconut Cake with Blueberry Curd Filling

This Almond Coconut Cake with Blueberry Curd Filling is soft, moist, and layered with bright blueberry flavor in every bite. The combination of tender almond cake, coconut, and homemade blueberry curd creates a beautiful bakery-style dessert that's perfect for spring celebrations, Easter brunch, baby showers, birthdays, and special occasions.

If you're looking for a unique layer cake that feels elegant yet approachable, this blueberry almond cake delivers the perfect balance of nutty flavor, fruity filling, and light sweetness. It's the kind of dessert that looks impressive on a cake stand while still being easy enough to make at home.

Why You'll Love This Almond Coconut Cake

✔ Soft and moist almond cake layers

✔ Homemade blueberry curd filling

✔ Beautiful for spring and summer celebrations

✔ Perfect for Easter, Mother's Day, and baby showers

✔ Elegant bakery-style presentation

✔ Make-ahead friendly

✔ Unique flavor combination guests always remember

Perfect For

• Easter dessert tables

• Baby showers

• Bridal showers

• Mother's Day celebrations

• Spring brunches

• Summer birthdays

• Afternoon tea parties

• Special occasion baking

What makes this cake so memorable is the way the flavors unfold. Almond brings a subtle richness that deepens the overall profile, while coconut adds a light, almost airy sweetness that keeps each bite from feeling too heavy. Together, they create a delicate base that’s both moist and tender, with just enough texture to make it satisfying without being dense.

Then there’s the blueberry curd filling—the element that truly transforms this cake into something extraordinary. Unlike a traditional jam or compote, blueberry curd is silky, bright, and slightly tangy, with a natural sweetness that cuts through the richness of the cake. Its deep purple hue creates a striking contrast against the pale layers, giving the cake a visual appeal that feels effortlessly elegant and completely Pinterest-worthy.

This combination of flavors works so well because it plays with contrast in the best possible way. The nuttiness of almond, the gentle sweetness of coconut, and the bold, fruity brightness of blueberry all complement each other without competing. Each slice feels balanced, layered, and thoughtfully composed.

Beyond flavor, there’s also something about the texture that makes this cake stand out. It’s incredibly soft without being fragile, and each layer holds together beautifully while still melting in your mouth. The coconut adds just a hint of chew, while the almond flour contributes to that signature moist crumb that keeps people coming back for another slice.

Visually, this cake is just as captivating. Whether finished with a smooth, rustic frosting or styled with a more polished look, it has a natural beauty that doesn’t require much embellishment. A scattering of fresh blueberries, a handful of toasted coconut flakes, or even a light dusting of powdered sugar is often enough to make it feel complete. It’s the kind of dessert that photographs effortlessly, making it perfect for sharing on Pinterest, Instagram, or any platform where visual storytelling matters.

Another reason this cake has become such a favorite is its versatility. It can be dressed up for special occasions with layered decoration and intricate finishes, or kept simple for a more casual, everyday treat. It works beautifully as a celebration cake, but it’s just as satisfying served as a weekend baking project or a centerpiece for a relaxed gathering with friends.

Seasonally, it shines brightest in spring and summer when blueberries are at their peak, but it’s by no means limited to those months. The flavors are timeless enough to bring a bit of brightness to colder days, offering a reminder of warmer seasons with every bite.

Pro Tips for the Best Cake

• Use room temperature ingredients for smoother batter

• Chill the cake before final frosting for cleaner layers

• Toast coconut flakes for extra flavor and crunch

• Don’t skip the almond extract—it elevates everything

Storage & Make-Ahead Tips

• Store in the fridge for up to 4 days

• Bring to room temperature before serving

• Cake layers can be frozen for up to 2 months

• Blueberry curd can be made 3 days in advance

Ingredients

For the cake:

3 large eggs

3 large egg whites

1 cup full-fat coconut milk

2 tbsp. melted butter

3 tsp. Almond extract

1 - 1/2 cup sugar

2-1/4 cups cake flour

1 tbsp. baking powder

3/4 tsp salt

1 cup grated butter

½ cup shredded coconut

For the Blueberry Curd Filling:

2 cups fresh or frozen blueberries

1/2 cup sugar

2 tbsp lemon juice

2 egg yolks

4 tbsp butter

For the Frosting (Coconut Buttercream):

1 cup unsalted butter

3-4 cups powdered sugar

2 tbsp coconut milk

1 tsp vanilla extract

pinch of salt

Instructions

1. Prep by oiling 3 - 6 inch circle pans and preheat oven to 350 degrees.

2. Blend together eggs, coconut milk, melted butter, and almond extract completely.

3. Add dry ingredients in a different bowl until combined.

4. Grate 1 cup of butter on top of dry ingredients. Combined by hand until butter is no larger then pea sizes.

5. Next up add in wet ingredients and blend together with hand mixer.

6. Once combined put into your 3 pans that are oiled and put into oven. 22-27 min.

7. Make the curd:

• Cook blueberries and lemon juice over medium heat until berries soften, about 5 to 7 minutes. Whisk eggs and sugar, min a bowl, then slowly mix into blueberry purée.

• Cook gently over low to medium heat, stirring constantly, until thick enough to coat a spoon.

• Remove from heat and stir in butter until smooth and glossy. Cool slightly & place in fridge until ready to assemble the cake.

8. Blend together all frosting ingredients until well combined. (butter should be room temp if not heat in microwave for 30 sec at a time) You can add more coconut milk or powdered sugar depending on desired consistency. I sometimes also double the recipe to a thick layer on the outside.

9. Once cake is done baking let cool in pan for 15 min and transfer to cooling rack for another 15.

10. Ice layers of cake and do a thin later around for a “crumb layer” that will catch all the crumbs and make a base for the final layer. Place in fridge for 30 min and then do another final layer. Smooth, textured, whatever you desire!

What to Serve With Almond Coconut Cake

This elegant layer cake pairs beautifully with:

• Fresh blueberries

• Fresh strawberries

• Hot coffee

• Matcha lattes

• Earl Grey tea

• Iced lavender lattes

• Vanilla bean ice cream

• Brunch spreads and dessert tables

Whether you’re baking it for a celebration or simply dreaming up your next kitchen project, this cake is the kind that stays with you. Light yet rich, simple yet elegant, and always just a little bit unexpected, it captures everything we love about homemade desserts in one beautiful creation.

Kitchen Favorites I Used For This Recipe

From cake pans and cooling racks to mixing bowls and decorating tools, these are some of my favorite baking essentials that help make layer cakes easier and more enjoyable to create. I've also included a few coffee bar favorites that pair perfectly with a slice of homemade cake.

Baking Favorites Collection

Cozy Coffee Bar Collection

Entertaining Essentials Collection

More Beautiful Layer Cakes & Celebration Desserts

Matcha Strawberry Cake

Strawberry Champagne Cake: A Perfectly Sparkling Treat for Any Occasion

The Ultimate Comfort Dessert: Banana Chocolate Chip Cake & Ganache Frosting!

Indulge in the Irresistible Delight of Espresso Chocolate Cake with Heavenly Raspberry Cream Cheese Frosting!

Banana Cake with Decadent Brown Butter Cream Cheese Frosting Will Wow Your Taste Buds

Delight in Every Slice: Delicious Blueberry Cake with Mascarpone Frosting

Taste the Deliciousness of Pistachio Cake: A Treat for Any Occasion

Zesty Indulgence: Crafting the Perfect Layered Orange Cake with Raspberry Mascarpone Frosting

My Favorite White Cake Recipe

Frequently Asked Questions

Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free blend.

Can I use canned blueberry filling?
You can, but homemade blueberry curd gives a fresher, more vibrant flavor.

What pairs well with this cake?
A cup of coffee, tea, or even a light sparkling wine complements it beautifully.

Ultimately, this almond coconut cake with blueberry curd filling is more than just a recipe—it’s an experience built around flavor, texture, and presentation. It invites you to slow down, savor each bite, and appreciate the small details that make something truly memorable.