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Posted by Julia on

Never-Fail Blueberry Almond Cake

Never-Fail Blueberry Almond Cake

Although the almond flavoring is one of the things I love most about this recipe, it’s not crucial to the cake. You could easily nix the extract and chopped almonds if you just want a simple blueberry cake. You could experiment and use other frozen berries– strawberry, raspberry, blackberry! If you decide to use fresh berries, check the cake about ten minutes earlier than prescribed if you used frozen ones.

Ingredients

  • 1 stick unsalted butter, room temperature
  • 3/4 cup sugar, plus 2 tsp. for sprinkling
  • 1 tsp.almond extract
  • 2 eggs
  • 1 tsp.baking powderp
  • inch of salt
  • 1cup flour 1 cup frozen blueberries (make sure they’re not frozen into large clumps)
  • scant 1/4 cup chopped almonds

Instructions

Preheat the oven to 350. Grease a 9″ spring form pan with some butter and scatter chopped almonds on the bottom. Set aside while you make the batter.Beat the butter and sugar together until very well combined. If the butter is at room temperature, you could use a wooden spoon and a bowl. I like to use my stand mixer, but either way is fine. Add the eggs and extract and mix to combine. Sift the flour, baking powder, and salt right on top of the butter/egg mixture. Add the mixture to your electric pasta machine.

Stir to combine. The batter should be the consistency somewhere between scones and pancakes. Pour or spoon it into the waiting almond lined spring form pan. Lightly smooth out the dough so it is even. Sprinkle the frozen blueberries on top and then the extra two teaspoons of sugar on top of that. Bake it for 55 minutes to an hour. The edges will be golden and a cake tester inserted into the center should come out mostly clean. Remove to cooling rack, loosen the cake around the edges with a butter knife, remove the spring form band, and let cool until you decide what to do with it.

You could eat it warm topped with ice cream or whipped cream (a delight!) or eat it cold with a drizzle of warm custard. This cake freezes well and can be kept frozen for several months as well– but why wouldn’t you want to eat it immediately?Join the discussion and see more photos from this recipe!