Almond Blueberry Cake Recipe
Want a tasty, fuss-free cake recipe that'll wow your guests? Try the almond blueberry cake! Loaded with juicy blueberries and the nutty goodness of almonds, it's perfect for any occasion.
Ingredients
- ¾ cup (180ml) of melted unsalted butter
- ¼ cup (60 ml) canola oil
- 1 cup (200 g) sugar
- 1 ½ (7.5 ml) teaspoon pure almond extract
- ¼ cup (60 ml) water
- 1 ½ cups (180 g) flour
- 2 teaspoon (10 ml) baking powder
- 1 teaspoon (5 ml) salt
- 6 oz (170 g) fresh blueberries
- ¼ cup (50 g) raw sliced almonds
- 1-2 tablespoon (13 g) of powdered sugar for garnish
Instructions
- Begin by preheating the oven to 350°F (176°C) degrees.
- Prepare a 10" deep dish tart pan with baking spray; you can also use a regular cake pan or make muffins.
- In a spacious bowl, blend melted butter, canola oil, and sugar until well combined. Next, use a wire whisk to incorporate the eggs until fully mixed. Finally, add almond extract and water, stirring thoroughly.
- Start by combining flour, baking powder, and salt in a small bowl. Then, introduce this mixture into the wet ingredients and gently stir it in. Finally, incorporate the blueberries with a gentle stir.
- Gently pour the batter into the prepared pan, then generously sprinkle raw almonds on top. Bake for 25-30 minutes until it turns a beautiful golden brown and a toothpick inserted comes out clean.
- Remove the cake from the tin, then set it on a cake stand before dusting it with powdered sugar.