Soft and moist blueberry-almond cakeA sure way to kickstart your morning!
I'd say: Yes PLEASE!
I could really enjoy a slice of this blueberry and almond coffee cake. Every. Single. Morning.
I truly love almonds and almond flavored desserts. And when you combine it with sweet and juicy blueberries, you will end up with a deliciously soft, mouth-watering dessert.
Just the thought of this coffee cake in the morning would make jump right out of bed and run for the espresso machine! No more laying lazily under my blankie!
Check out the ingredients list below: this cake is made from scratch with simple and wholesome ingredients. And if you look at the steps: easy and quick! I used a hand mixer, but you're also welcome to use your stand mixer if you have one, or a simple whisk or spatula will do the work too!
A few recommendations before you start with this recipe:
Remember to remove the butter and the eggs from the refrigerator about 30 minutes (or more) before starting with the recipe. Room temperature ingredients are easier to mix into the batter, so you'll end up with a more uniform, tender, light and airy texture.
Do not over-mix the batter once you add the flour. Just beat until there are no visible streaks (few tiny pieces of butter are fine!). Or you'll end up with a dense and dry cake.
I use 1/2 cup of almond flours in the batter. If you don't have any, you are welcome to substitute with 1/2 cup of sliced almonds. So you add some inside the batter and then more on top of the cake.
I used fresh blueberries for this cake. You can also substitute with frozen.
Also, I add blueberries (fresh or frozen) in the batter AND some on top, do they are more evenly distributed and avoid the chance of the blueberries all dropping down to the bottom while baking!
VIDEO RECIPE: Blueberry+Almond Cake
Other Sweet Breakfast recipes you might like:
Vanilla and Chocolate Marble Loaf Cake
Do Frozen blueberries work with this recipe???
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