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
Happy Baking!
PRINTABLE RECIPE CARD: easy to make blueberry-almond cake
Easy-to-Make, Soft and Yummy Blueberry-Almond Cake
Yield: 12
Prep time: 15 MinCook time: 40 MinInactive time: 30 MinTotal time: 1 H & 25 M
Soft and moist blueberry-almond cake
A sure way to kickstart your morning!
Ingredients
- 3 eggs, at room temperature
- 1 cup (200 gr) sugar
- 6 oz (175 gr) unsalted butter, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups (185 gr) all-purpose flour
- 1/2 cup (55 gr) almond flour
- 1 pinch of salt
- 2 teaspoons baking powder
- 2 cups (300 gr) blueberries, divided
- 3/4 cup (100 gr) sliced almonds
Instructions
- Let the eggs and butter sit outside the refrigerator for at least 30 minutes (or longer). Grease or line with parchment paper a 8x12-inch baking pan.
- Preheat the oven to 350° F (175° C). In a large bowl, add the eggs and sugar. Beat until smooth and fluffy.
- Add the vanilla and almond extract, and butter cut in pieces and mix again, until mostly smooth.
- Add the all-purpose and almond flour, salt and baking powder. Mix until combined (don't over mix!).
- Fold in one cup of blueberries (save the other cup for the top).
- Pour the batter in the 8x12-inch baking panpan and flatten it out. Top with the remaining blueberries (press them into the batter with your fingers or a spoon). Sprinkle with sliced almonds. And cake for 30 to 40 minutes at 350° F (175° C) until slightly golden on top. Test with a toothpick for readiness. The toothpick should come out clean ... unless of course you poke a blueberry :) Let the cake cool down for a few minutes before cutting in squares.
Do Frozen blueberries work with this recipe???
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