Blueberry Almond Cake

Hi all!

Okay, so this cake is pretty much like one big blueberry muffin top, it is extremely moist and delicious. I cannot get enough of it, it’s one of those cakes that you just keep sneaking bites of throughout the day/week. Even though this is a cake, it’s also a muffin, which makes you feel better when eating it at 10am. it can be made for breakfast if you’re having a few friends over. It’s just perfect with a good cup of coffee. The cookbook I got this recipe from is called Dining In by Alison Roman, which I highly recommend to everyone, It is an amazing cookbook with countless great and simple recipes! It’s just so delicious and heavenly so just make it, okay?!

serves 8 people or 2 people over a span of 3 days, we dont judge here!

Ingredients:

nonstick spray, for the pan

1 cup almond flour

3/4 cup all-purpose flour

1 tsp baking powder

1 1/2 tsp ground cinnamon

3/4 tsp kosher salt

3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup light brown sugar

1/4 cup granulated sugar

2 large eggs

1 tsp vanilla extract

2 cups blueberries

Directions:

Preheat the oven to 375 degrees and spray a 9 inch tart or round cake pan with nonstick spray

Whisk together the almond flour, all-purpose flour, baking powder, cinnamon and salt in a medium bowl

Using an electric mixer, in a medium bowl, beat the butter, brown sugar and granulated sugar together on medium-high speed until the mixture is super light and fluffy, about 3-4 minutes

Add the eggs, one at a time, beating until each one is incorporated, followed by the vanilla. Beat the mixture until it is pale and nearly doubled in volume, 4 to 5 minutes. Fold in the almond mixture until no dry spots remain. Gently fold in the blueberries, making sure you don’t totally smush them.

Transfer the batter to the pan, and use a spatula to smooth the top. Sprinkle about 3 Tblsp of granulated sugar on top and bake until the cake is a golden brown, 30-35 minutes. It should start to crackle on the top a bit, which is a good thing!

Remove from the oven and let cool before you take it out of the pan and start slicing.

Enjoy, Sans Filter!