This recipe for Blueberry & Almond Snowball Cakes has been a winter and holiday favorite in my kitchen for years. I first assembled this riff on classic snowball cookies on a blustery afternoon when I wanted something delicate but substantial to accompany tea for visiting friends. The combination of finely ground almonds folded into a buttery dough creates a tender, nutty crumb that practically melts on the tongue. While the original inspiration came from the old-fashioned snowball, I loved the idea of a tiny jewel of berry jam hidden inside — a little burst of bright fruit that balances the rich, buttery base.

I discovered the exact proportions after a few trial batches, testing different nut grinds and jams. Raspberry jam (seedless) is my go-to here, but blueberry jam or preserves make an equally lovely alternative and is reflected in the recipe name as a nod to that floral-berry brightness. These petite cakes are perfect for cozy moments, cookie exchanges, and afternoon tea. They’re small enough that everyone can enjoy two or three without feeling weighed down, and the double dusting of powdered sugar gives them that iconic snowy look that makes people smile as soon as they see the plate.

Ingredients

• Unsalted butter: Use 1 cup (2 sticks) of high-quality, unsalted butter softened to room temperature (about 65–70°F). European-style butter like Plugr or Kerrygold gives a richer flavor, but any unsalted block butter works — avoid margarine for best texture.
• Powdered sugar: 1/2 cup folded into the dough adds sweetness and tenderness. Reserve an extra 1/2 cup or more for rolling the baked cakes so you get that classic snowy coating.
• Vanilla extract: 1 teaspoon of pure vanilla enhances the butter’s flavor; imitation will work but pure vanilla gives the best aroma.
• All-purpose flour: 2 1/4 cups, sifted or whisked to remove lumps. Spoon into the measuring cup and level with a knife for accurate measurement — overpacked flour can make the dough drier.
• Finely ground almonds: 1 cup (about 4 ounces) of blanched almond meal gives an almond-forward tenderness; if using coarser almond flour, pulse it finer in a food processor for a silkier crumb.
• Salt: 1/4 teaspoon to balance the sweetness — do not omit; it brightens the nutty flavors.
• Seedless raspberry jam: 1/2 cup for filling; you’ll only use a small amount per cake but having a jar makes it easy to fill consistently. Blueberry jam or preserves are an excellent alternative if you prefer.

Instructions

Preheat and prepare: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set a wire rack nearby for cooling. This temperature bakes the edges gently while keeping the centers pale and tender. Cream butter and sugar: In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup powdered sugar until light and fluffy, about 2–3 minutes with an electric mixer on medium speed or 4–5 minutes by hand. Scrape the bowl once; you want an airy base so the cakes are delicate. Add vanilla: Stir in 1 teaspoon vanilla extract until evenly incorporated. The vanilla helps the almond and butter flavors sing without overpowering the berry center. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 cup finely ground almonds, and 1/4 teaspoon salt to ensure even distribution and no lumps. Bring the dough together: Gradually add the dry ingredients to the creamed butter mixture, folding gently until just combined. Stop once no streaks of flour remain — overmixing develops gluten and will make the texture firmer rather than melt-in-your-mouth. Form and fill: Using a tablespoon measure, scoop dough and roll into rounds. Press an indentation in the center of each, place about 1/4 teaspoon seedless raspberry jam (or blueberry jam) inside, then pinch the dough to seal and re-roll into a smooth ball. Keep the balls uniform for even baking. Bake: Arrange the filled balls on the prepared sheet about 1 inch apart. Bake at 350°F (175°C) for 10–12 minutes, until the bottoms are lightly golden and the tops remain pale. The goal is a set edge with a tender center. Cool and coat: Allow cookies to cool briefly on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. Once cool, roll each cake generously in powdered sugar; for best coverage, roll twice, letting the sugar set between coatings.

Storage Tips

Store these cakes in an airtight tin layered with parchment to prevent sticking. At room temperature they keep well for about 2–3 days; for longer storage refrigerate up to a week, bringing them back to room temperature before serving to soften the butter. To freeze, place cooled cakes in a single layer on a sheet to freeze solid, then transfer to a freezer-safe container with parchment layers. Reheat briefly in a 300°F oven for 5–7 minutes to freshen them, then dust with powdered sugar after reheating to restore the snowy look.

Ingredient Substitutions

For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it — expect a slightly crumblier texture. Vegan swaps can be tricky because butter defines the softness; experiment with 1 cup plant-based butter sticks that are formulated for baking, and use a chia-egg binder if needed. Swap the raspberry jam for blueberry or apricot preserves and reduce the filling to 1/8 teaspoon each for a softer center. To lower sugar, use a natural sweetener powdered blend in place of part of the powdered sugar, but note the texture will change.

Serving Suggestions

Serve these alongside tea or coffee for an elegant afternoon treat. Arrange on a platter with fresh berries and sprigs of mint for a spring gathering, or layer in a decorative tin for gifting. They pair beautifully with a light dessert wine, Earl Grey, or a bright cold brew. For a festive touch, dust with a tiny pinch of lemon zest over the powdered sugar to add fragrance.

Cultural Background

Snowball-style confections have roots in European and American holiday baking traditions, often appearing as variations of butter cookies, Russian tea cakes, or Mexican wedding cookies. The inclusion of ground nuts and a powdered sugar exterior is a common thread; the jam-filled variation is a modern twist that melds the old-world texture with a Southern or English-influenced preserve tradition. These tiny cakes are part of the broader lineage of tea-time sweets meant to be delicate, hand-held, and shareable.

Seasonal Adaptations

In spring and summer, use bright blueberry or strawberry jam and garnish with edible flowers or lemon zest. For fall and winter, swap in darker preserves like blackberry or plum, and add a pinch of warm spice (cinnamon or cardamom) to the dough. For holidays, dip half the cooled cakes in melted white or dark chocolate and then dust with powdered sugar for an extra festive finish.

Meal Prep Tips

Make the dough ahead and keep it chilled for up to 24 hours before forming and baking. Alternatively, form and freeze the filled balls on a sheet, then transfer to a bag; bake from frozen, adding a minute or two to the bake time. Portion the cookies into small containers with parchment separators for grab-and-go breakfasts or snack boxes. This approach saves time and keeps the finished cakes tasting fresh when needed.

These Blueberry & Almond Snowball Cakes capture the charm of old-fashioned sweets with a small, bright twist. They’re approachable enough for a weekday bake, yet special enough for celebrations. I hope you enjoy the ritual of making them as much as I do — and that you find your own favorite jam to tuck inside each buttery bite.