blueberry almond cake

almond-flavor-forward cake with the summery freshness of blueberries

Although full of blueberries, it is a real almond lover's cake.

ingredients

• all-purpose flour 100g (¾ cup)
• almond meal or flour 100g ( ¾ cup)
• baking powder 1¼ teaspoons
• salt ½ tsp
• sliced almonds 50g (¾ cup)
• granulated sugar 150g (¾ cup)
• zest of a lemon
• unsalted butter, room temperature 170g (¾ cup) (6 oz)
• vanilla ½ tsp
• 3 large eggs, room temperature
• milk or orange juice 30 ml (2 tbsp)
• fresh blueberries 225g (1½ cups) (8 oz)
• powdered sugar (optional) for decorating

preparation

• preheat the oven to 160°C (325°F)
• prepare a 23cm- 9-inch cake tin using baking spray or cover it with baking paper
• leaving one spoon of the flour aside, in a bowl, mix together the flour, almond meal, baking powder, and salt
• set aside
• in a stand mixer bowl with a paddle or whisk attachment, cream the sugar and softened butter until light and fluffy for about 3 to 4 minutes
• add the lemon zest and vanilla
• add in the eggs and beat until well incorporated
• reduce the speed and add in all the dry ingredients you had set aside along with the milk or orange juice
• add the one spoon of flour you had set aside to coat the blueberries (this prevents them to stick to the bottom of the cake)
• you may keep 8 to 10 blueberries to insert on top of the batter for garnish
• using a large spatula, gently fold the blueberries into the cake batter
• transfer the batter to the greased prepared pan
• flatten the top with a spatula
• insert the remaining blueberries on top gently pressing them into the cake batter
• scatter the sliced almonds on top of the cake and press them gently into the cake batter
• bake for 50 minutes to 1 hour
• cool in the pan and sprinkle with confectionery sugar

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