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Warm Blueberry Hazelnut Cake is a delightful dessert that combines the rich, nutty flavor of hazelnuts with the sweet, tartness of fresh blueberries. This cake is perfect for any occasion, whether you’re hosting a gathering or simply treating yourself to a comforting slice with your afternoon tea. With its moist texture and aromatic blend of ingredients, this cake will surely become a favorite in your baking repertoire. Follow this easy recipe to create a warm, inviting dessert that will impress your family and friends.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup ground hazelnuts
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, ground hazelnuts, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients. Mix until just combined.
Step 6: Fold in Blueberries
Gently fold in the fresh blueberries, being careful not to overmix.
Step 7: Bake the Cake
Pour the batter into the prepared cake pan and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
FAQs
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to do not thaw them before adding to the batter to prevent them from bleeding into the cake.
How should I store the Warm Blueberry Hazelnut Cake?
Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.
Can I substitute hazelnuts with another nut?
Absolutely! You can use ground almonds or walnuts as a substitute for hazelnuts if you prefer.
Is this cake suitable for freezing?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and it can be frozen for up to 3 months. Thaw it in the refrigerator before serving.
What can I serve with Warm Blueberry Hazelnut Cake?
This cake pairs beautifully with whipped cream, vanilla ice cream, or a dollop of yogurt for a delicious dessert experience.
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