Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh blueberries
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. In a medium mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a separate mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. Fold in the blueberries gently.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Sprinkle the sliced almonds over the top of the batter.
9. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 305
Total fat: 17g
Saturated fat: 8g
Cholesterol: 78mg
Sodium: 219mg
Total carbohydrates: 33g
Dietary fiber: 2g
Sugar: 18g
Protein: 6g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- Fresh blueberries can be substituted with frozen blueberries.
Variations:
- Lemon Blueberry Almond Cake: Add 1 tbsp of lemon zest to the batter and substitute the milk with lemon juice.
- Raspberry Almond Cake: Substitute the blueberries with fresh raspberries.
- Peach Almond Cake: Substitute the blueberries with diced fresh peaches.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Do not overmix the batter as it can make the cake tough.
- If using frozen blueberries, do not thaw them before adding them to the batter.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 10-15 seconds or in the oven at 350°F for 5-10 minutes.
Presentation ideas:
Serve the cake on a cake stand or plate and dust with powdered sugar.
Garnishes:
Garnish the cake with fresh blueberries and sliced almonds.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, reduce the baking time or add more milk to the batter.
- If the cake is too moist, increase the baking time or reduce the amount of milk in the batter.
Food safety advice:
Make sure to wash the blueberries thoroughly before adding them to the batter.
Food history:
Almond cakes have been popular in Europe since the Middle Ages. Blueberries were first cultivated in North America by Native Americans.
Flavor profiles:
This Blueberry Almond Cake has a nutty and slightly sweet flavor with bursts of juicy blueberries.
Serving suggestions:
Serve the cake as a dessert or as a sweet breakfast treat.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A