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Warm Blueberry Almond Cake is a delightful dessert that combines the sweet-tart flavor of fresh blueberries with the rich nuttiness of almonds. This cake is perfect for any occasion, whether you’re hosting a family gathering or simply indulging in a cozy evening at home. The warm, moist texture and the aromatic scent of almond extract make this cake an irresistible treat for blueberry lovers and dessert enthusiasts alike. With its simple ingredients and straightforward steps, you’ll be able to bake this delicious cake in no time!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1/2 cup sour cream
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Add Eggs and Almond Extract: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the almond extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
- Fold in Blueberries: Gently fold in the fresh blueberries, being careful not to break them.
- Pour into Cake Pan: Pour the batter into the prepared cake pan and spread it evenly.
- Bake the Cake: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired and serve warm.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to toss them in a little flour before adding them to the batter to prevent them from sinking.
How can I store the leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I substitute almond flour with another type of flour?
Yes, you can substitute almond flour with an equal amount of all-purpose flour, but this may alter the flavor and texture of the cake.
What can I serve with Warm Blueberry Almond Cake?
This cake pairs wonderfully with whipped cream, vanilla ice cream, or a drizzle of almond glaze for added sweetness.
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