Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories189.7 kcal (9%)
Total Fat10.7 g (15%)
Carbs21.1 g (8%)
Sugars12 g (13%)
Protein3 g (6%)
Sodium82.3 mg (4%)
Fiber0.9 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
Instructions
Step 1
Let the eggs and butter sit outside the refrigerator for at least 30 minutes (or longer). Grease or line with parchment paper a 8x12inch baking pan.
Step 2
Preheat the oven to 350° F (175° C). In a large bowl, add the eggs and sugar. Beat until smooth and fluffy.
Step 3
Add the vanilla and almond extract, and butter cut in pieces and mix again, until mostly smooth.
Step 4
Add the plain flour and ground almonds, salt and baking powder. Mix until combined (don't over mix!).
Step 5
Fold in half the blueberries (save the other half for the top).
Step 6
Pour the batter in the pan and flatten it out. Top with the remaining blueberries (press them into the batter with your fingers or a spoon). Sprinkle with flaked almonds. And cake for 30 to 40 minutes at 350° F (175° C) until slightly golden on top. Test with a toothpick for readiness. The toothpick should come out clean. Let the cake cool down for a few minutes before cutting in squares.
Notes
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