Almond Loaf Cake + Blueberry Muffins
A sweet combo. | 2 Servings
- Eggs
- Milk
- Tree Nuts
- Wheat
- Soy
Calling anyone with a sweet tooth—we’ve got the cure to your weeknight dessert cravings (or breakfast, we don’t judge!). This combo features a luscious almond loaf cake and two blueberry muffins. All you have to do is let the loaf come to room temp and whip out those muffins, they’re ready whenever the mood strikes. Nutrition Values for one Blueberry Muffin are as follows: Calories 360, Fat 16 g, Saturated Fat 4 g, Cholesterol 60 mg, Sodium 340 mg, Carbohydrate 50 g, Fiber 2 g, Sugar 32 g, Protein 4 g. Nutrition Values for one slice of Almond Loaf Cake are as follows: Calories 150, Fat 9 g, Saturated Fat 1 g, Cholesterol 25 mg, Sodium 170 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 7 g, Protein 2 g.
Ingredients
1 unit
Almond Pound Cake
(Contains: Eggs, Milk, Tree Nuts, Wheat)
2 unit
Blueberry Muffin
(Contains: Eggs, Milk, Soy, Wheat)
Cooking Steps
LOAF CAKE: Keep refrigerated until ready to eat. Take out of the refrigerator about 1 hour before serving
MUFFIN: Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The almond loaf cake was praised for its taste, while the blueberry muffins received mixed reviews 🫐.
- Ease of prep: The loaf cake and muffins come ready to eat; just let the cake reach room temperature before serving.
- Suggestions: Consider warming the muffins slightly to improve texture if they seem soggy.
Reviews from our home cooks
The muffins held together, had plenty of blueberries and were delicious. The almond loaf was really good too.
Almond loaf is great! The muffins were a little soggy but delicious.
Those blueberry muffins aren't very good. They are incredibly sticky and hard to eat.
