The fresh blueberries I see at the market makes me swoon and bake this blueberry almond cake. I always wanted to bake using an easy recipe and fresh ingredients. This is one of them. For a while I have baked different versions of cake based on this simple method. And always, it comes out moist, delicious and light.
This is the first time I’m using almond flour in baking. I’ve always been curious as to how the texture of the cake would be like. Of course, I’m happy to say that I’m pleasantly surprised. It’s really good!
This breakfast or dessert cake gets its flavor from a mix of vanilla and almond extract, plus a hint of lemon zest. I love using Meyer lemon because of its distinct floral notes and sweet flavor, but you can sub regular lemon. Butter and yogurt makes the blueberry almond cake just delicious and moist.
The method is very easy. Just mix the wet ingredients first and the dry ingredients separately. Then add them together and mix away. At the end fold in the fresh blueberries gently and sprinkle the raw sugar and almonds on top. The raw sugar will caramelize everything on top and make it sweet and crunchy.
Each oven is calibrated differently so baking time for the cake will vary. If the cake comes out still wet in the center just bake it 5-7 minutes longer. When cake is ready, make sure to let it cool completely before slicing. Serve it with coffee for your morning oomph or afternoon tea.
If you like cake, check out my recipe for peach yogurt cake, cranberry orange cake, or spiced pumpkin walnut cake. They are all easy to make and you can bake them when the ingredients are in season. Best of all, they are perfect to serve your guests when you entertain.