If last summer was all about the fresh tomatoes, this summer has been all about berries. Strawberries, raspberries, blackberries, blueberries – all of ’em. Today’s blueberry almond tea cake is my latest creation and it’s a good one!
If you can’t tell, I’m basically throwing berries into everything. I’ve even gone as far as buying them in bulk (just the other day, I hauled over five pounds of fresh blueberries home from the market) to freeze them for the months ahead. There are only a few short months to stock up on the best ones, and I’m not letting the opportunity pass me by.
INGREDIENTS:
- 3/4 cup (100 grams) whole wheat pastry flour
- 3/4 cup (100 grams) almond meal/flour
- 1 and 1/4 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (50 grams) sliced almonds
- 3/4 cup (150 grams) granulated sugar
- zest of one lemon
- 1 and 1/2 sticks (6 ounces) unsalted butter, softened
- 1/2 teaspoon pure almond extract
- 1/2 teaspoon pure vanilla extract
- 3 large eggs, room temperature, lightly whisked
- 2 tablespoons whole or low-fat milk
- 1 and 1/2 cups (8 ounces) fresh blueberries
- powdered sugar, for dusting (optional)
DIRECTIONS:
- Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) with a rack in the center position. Grease an 8-inch cake pan (at least 2-inches deep) with baking spray and set aside.
- In a medium bowl, whisk together the whole wheat pastry flour, almond meal, baking powder, and salt. Reserve and set aside roughly one tablespoon of sliced almonds. Break the remaining almonds with your hands and stir them into the flour mixture.
- full recipe here : www.abeautifulplate.com
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