Almond Blueberry Cake

Blueberries are probably the most popular berry in my kitchen. I always keep a bag of frozen blueberries in the freezer. They are perfect for cocktails and smoothies, add a lovely berry flavor to muffins, and make a beautiful topping for sweet cakes. Frozen blueberries are especially convenient because there is no need to thaw them first. They do have a tendency to turn the batter an inky blue color, though, so I always add them to the finished batter and gently fold them in, or simply scatter them over the top before baking. And yes, I said batter — this cake is made with almond flour, which gives it a lovely crumbly texture and a delicate almond flavor 

Ingredients

• 4 eggs

• 3/4 cup sugar (190 g)

• 1 tsp vanilla

• 1 cup all-purpose flour (125 g)

• 1 tsp baking powder

• 150 g melted butter

• 1 cup almond flour or ground almonds

• 1 cup frozen blueberries

• A handful of sliced almonds (optional)

Steps

1. Beat the eggs and sugar with a mixer, then add the vanilla

2. Add the flour and baking powder and mix

3. Add the almond flour and melted butter

4. Mix everything together and pour the batter into a baking pan

5. Sprinkle the blueberries and sliced almonds over the top

6. Bake in a preheated oven at 180°C (350°F) for 30 minutes

7. Once cooled, dust the cake with powdered sugar, if desired