Almond Lemon Blueberry Cake Recipe
Are you prepared for a delightful indulgence that's bound to please your palate? Enter the world of the almond lemon blueberry cake! This cake boasts the ideal blend of sweetness and tartness, complemented by the delightful crunch of almonds. Whether you aim to impress your guests with a dessert or simply crave a heavenly slice, this cake guarantees satisfaction.
Ingredients
Coffee Cake
- 3 cups flour
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup sugar
- 8 ounces almond paste
- 4 tablespoons butter
- 1 lemon zest and juice
- 1-1/2 cups milk
- 12 ounces blueberries
Topping
- 1/2 cup sugar
- 1 cup sliced almonds
- 3 tablespoons butter melted
- 1 teaspoon cinnamon
Instructions
- To begin, preheat the oven to 350 degrees.
- Combine flour, baking powder, baking soda, and salt in a medium-sized bowl for a thorough mix.
- In the bowl of an electric mixer, blend sugar, almond paste, and butter. Incorporate the egg, lemon juice, and zest until thoroughly combined.
- To create the perfect blend, add the flour mixture and milk alternately into the sugar mixture, commencing with milk and concluding with it. Then delicately fold in the blueberries.
- Gently pour the batter into a greased 9x13 baking pan for a smooth preparation.