By entertainingwithbeth.com
Blueberry Almond Cake
6 steps
Prep:15minCook:30min
This Blueberry Almond Cake recipe is light and fluffy with just the right amount of sweetness coming from the almond extract. The crunch of the almonds on top gives it a great finish.
Updated at: Mon, 19 Feb 2024 13:09:04 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories458.8 kcal (23%)
Total Fat27.9 g (40%)
Carbs48.6 g (19%)
Sugars29 g (32%)
Protein5.4 g (11%)
Sodium431.5 mg (22%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Preheat oven to 350F/(176C) degrees.
Step 2
Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
Step 3
In a large bowl combine melted butter, canola oil, and sugar. Mix well until combined. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
Step 4
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
Step 5
Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
Step 6
Remove cake from the tin. Place on a cake stand and dust with powdered sugar.
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