Blueberry and almond cake
Indulge in a delightful Blueberry and Almond Cake! This easy-to-make recipe features buttery richness, sweet blueberries, and a nutty almond crunch. With a hint of cinnamon and a touch of sour cream for added moisture, this cake is perfect for any occasion. Bake a slice of heaven with simple ingredients and enjoy the authentic homemade taste.
Cook time 45 min
Prep time 15 min
Ingredients:
2/3 cup butter1.50 cups sugar
2 tsp cinnamon
4 eggs
1/2 cup self-raising flour
1/3 cup all-purpose white wheat flour
1/2 cup almonds
1/2 cup sour cream
1/2 cup blueberries
2 tbsp almonds
This blueberry and almond cake offers a delightful blend of sweet blueberries, nutty almonds, and a hint of cinnamon, making it the perfect treat for any occasion. The combination of sour cream adds a delightful moistness, while the mix of self-raising and all-purpose flours ensures a tender crumb. Whether you’re hosting a gathering or looking to enjoy a comforting dessert at home, this cake is sure to impress.
Instructions:
Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23cm) springform cake pan with parchment paper.
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
Add the ground cinnamon to the butter-sugar mixture. Then, add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
In a separate bowl, sift together the self-raising flour and all-purpose white wheat flour. Stir in the ground almonds.
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
Add the sour cream to the batter and gently fold it in using a spatula until fully integrated.
Gently fold the blueberries into the batter, being careful not to overmix to avoid breaking the berries.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula. Smooth the top.
Sprinkle the sliced almonds evenly over the top of the batter.
Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. The top should be golden brown.
Allow the cake to cool in the pan for about 10 minutes before removing the springform ring. Let it cool completely on a wire rack.
Once cooled, cut into slices and serve as is, with powdered sugar or with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips:
- Ensure the butter is softened to room temperature to facilitate easy creaming with the sugar.
- For a more intense almond flavor, lightly toast the almonds before incorporating them into the batter.
- Gently fold in the blueberries to prevent them from bursting and bleeding color into the batter.
- Use a selection of fresh, ripe blueberries for the best flavor.
- If preferred, substitute sour cream with Greek yogurt for a slightly tangier taste.
- Let the cake cool completely before slicing to ensure clean cuts and better texture.
With its rustic charm and rich flavor, this blueberry and almond cake is an absolute crowd-pleaser. The moist, tender crumb paired with the burst of blueberries and the crunch of almonds creates an unforgettable dessert experience. Enjoy it with a cup of tea or coffee for a truly delightful treat.
Nutrition per serving
12 ServingsCalories 320kcal
Protein 5g
Carbohydrates 36g
Fiber 1.61g
Sugar 27g
Fat 18g
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