Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white sugar
- ½ cup butter, softened
- 2 eggs
- 1 teaspoon almond extract
- 1 cup buttermilk
- 1 cup fresh blueberries
- ½ cup slivered almonds
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Measuring cups and spoons
- Mixing bowl
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract.
4. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, mixing just until incorporated.
5. Gently fold in the blueberries and almonds.
6. Pour the batter into the prepared pan.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 40-45 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 300
Fat: 11 g
Carbohydrates: 44 g
Protein: 6 g
Substitutions for Ingredients
- Butter: can be substituted with margarine or vegetable oil
- Buttermilk: can be substituted with plain yogurt or milk mixed with 1 tablespoon of lemon juice
- Almonds: can be substituted with other nuts such as walnuts or pecans
Variations:
- Add other fruits such as raspberries or blackberries
- Substitute the almond extract with other extracts such as vanilla or lemon
- Add a teaspoon of ground cinnamon or nutmeg for added flavor
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar
- Do not overmix the batter, as this can cause the cake to be dense
- Let the cake cool completely before serving
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes.
Presentation Ideas:
Garnish the cake with fresh blueberries and slivered almonds before serving.
Garnishes:
Fresh blueberries and slivered almonds.
Pairings:
Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Suggested Side Dishes:
Serve with a fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, make sure not to overmix the batter.
Food Safety Advice:
- Make sure all ingredients are fresh and not expired.
- Keep the cake refrigerated if not serving immediately.
Food History:
Fruit cakes have been around since ancient times, with variations depending on the region. Blueberry and almond cakes have been popular in the United States since the 19th century.
Flavor Profiles:
This cake has a sweet and nutty flavor with a hint of almond extract.
Serving Suggestions:
Serve this cake as a dessert or snack.
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