This Blueberry Almond cake recipe is a wonderful way to use those Blueberries you bought at the market that may not quite have the flavor you desired.
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter (softened)
2 eggs (beaten)
1 1/2 cups sugar
1 1/2 tsp almond extract
1/2 cup milk
2 cups blueberries
1 egg white
4 tbs. sugar
1 cup sliced almonds
Preheat oven to 350 degrees and grease a 2 qt. glass baking dish.
Sift flour, baking powder, salt & set aside. Beat butter & sugar until light and
fluffy. Beat in eggs & add almond extract. Add flour mixture and milk,
beating on low speed. Fold in the blueberries. Spread mixture in baking pan.
Prepare topping; lightly beat egg white and add sugar & almonds, stirring to
coat. Spoon mixture over batter and spread evenly.
Bake 45 – 50 minutes. Cool and serve.
I first used this recipe with some berries that were a bit disappointing flavor wise. This is a wonderful recipe made even better with the rich flavor of fresh berries, when local Blueberries are available.