Blueberry Almond Cake
Blueberry almond cake is a delicious and nutritious dessert, perfect for those following a gluten-free diet. The rich flavor of almonds and the freshness of blueberries create a perfect harmony, while the simplicity of the recipe makes it ideal for beginner bakers. This cake is not only a healthier alternative but also an excellent choice for festive occasions due to its spectacular appearance. Its inspiration comes from the tradition of Mediterranean almond cakes, which are often served with fresh fruit.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: allow the butter to soften at room temperature, and measure out the almond flour and sugar.
2
In a bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
3
Sift the baking powder into the almond flour and whisk to combine. Gradually add the dry ingredients to the egg mixture, then grate in the lemon zest and stir in the vanilla extract.
4
Pour the batter into a greased and floured cake pan, spreading it evenly. Sprinkle the blueberries evenly over the top.
5
Bake in a preheated oven at 350°F (180°C) for approximately 35-40 minutes. Check for doneness with a toothpick; it should come out clean.
6
While the cake is cooling, whip the heavy cream with the powdered sugar until stiff peaks form. You can use this cream to decorate the top of the cake or serve it alongside.
7
Before serving, garnish the cake with fresh blueberries or lemon zest to enhance the flavor and presentation.
