Blueberry Almond Cake
How to make healthy Blueberry Almond Cake. Our easy summer berry recipe features almond flour, fresh blueberries and sliced almonds.
- Nonstick Baking Spray
- 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 Unsalted Butter room temperature
- 1/2 cup Brown Sugar
- 1/4 cup cup White Sugar plus 3 tbsp
- 2 Large Eggs
- 1 tsp Vanilla Extract
- 2 cups Blueberries
- 1/4 cup Sliced Almonds
Preheat oven to 375 F. Spray a 9-inch tart pan or round cake pan with nonstick baking spray.
Whisk together almond flour, all purpose flour, baking powder, cinnamon and salt in a mixing bowl.
Using an electric mixer, in a medium bowl, beat the butter, brown sugar and 1/4 cup of white sugar on medium high speed until the mixture is light and fluffy, 3-4 minutes.
Scrape down the sides of the bowl and with the mixer on medium, add the eggs one at a time, beating until fully incorporated. Add vanilla extract and increase speed to medium high until the mixture is pale and nearly doubled in volume, 4-5 minutes. Fold in the almond mixture then gently add the blueberries.
Transfer the batter to the greased pan and using a spatula or back of a spoon, smooth the top. Spring with the remaining 3 tablespoons of white sugar and sliced almonds over the surface of the cake and bake until golden brown, 30-35 minutes. Remove from the oven and let cool before slicing.
Calories: 330kcal | Carbohydrates: 31.5g | Protein: 4.5g | Fat: 21.8g | Saturated Fat: 11.5g | Cholesterol: 87mg | Sodium: 359mg | Potassium: 160mg | Fiber: 2.2g | Sugar: 19.1g | Calcium: 68mg | Iron: 2mg