Experience the delightful fusion of sweet blueberries and nutty almonds in this exquisite Blueberry Almond Cake, enhanced with a crumbly topping for added texture. This cake is crafted using fresh blueberries and almond flour, which not only imbues it with a rich flavor but also makes it wonderfully moist. The vanilla aroma infuses the cake with a subtle sweetness, complementing the natural tartness of the blueberries. Topped with a buttery crumble, this cake offers a perfect balance of soft and crunchy textures.
Why You’ll Love This: This cake is a treat for anyone who appreciates the harmonious combination of fruits and nuts in their desserts. The almond flour provides a tender crumb that’s both satisfying and slightly dense, ideal for absorbing the juicy bursts of blueberries. The crumble topping adds a delightful crunch, making each bite a comprehensive taste experience. Its rustic charm and delicious flavor profile make this cake a versatile option for various occasions.
Perfect Occasion: Whether it’s a cozy family gathering, a casual brunch, or a formal tea party, this Blueberry Almond Cake fits perfectly. It’s particularly great for spring and summer events when blueberries are in season, offering a fresh and flavorful dessert option. Additionally, it’s a fantastic choice for celebrations like Mother’s Day, Easter, or birthdays for those who prefer less traditionally sweet desserts.
Decoration Tips:
- Dust the top of the cake with powdered sugar for a simple yet elegant finish.
- Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream to complement the flavors.
- Garnish with fresh blueberries and mint leaves for a pop of color and freshness.
- For a festive look, drizzle a light glaze over the top of the crumble before serving.
Ingredients:
- Cake:
- 3 eggs
- 80 g sugar
- 1 tsp vanilla extract
- 140 g all-purpose flour
- 70 g almond flour
- 90 g heavy cream
- 5 g baking powder
- 65 g melted butter
- Fresh blueberries
- Crumble Topping:
- 50 g all-purpose flour
- 35 g cold butter, cubed
- 20 g sugar
Instructions:
- Prepare the Oven and Pan:
- Preheat your oven to 160°C (320°F). Grease a 20 cm cake mold.
- Make the Crumble:
- In a small bowl, mix flour, cold butter, and sugar. Rub together with your fingertips until the mixture resembles coarse breadcrumbs.
- Mix the Cake Batter:
- In a large bowl, whisk together eggs and sugar until well combined. Stir in the cream and vanilla.
- Sift in the all-purpose flour and baking powder, then add the almond flour and mix until just combined.
- Fold in the melted butter and blueberries, being careful not to crush the berries.
- Assemble and Bake:
- Pour the cake batter into the prepared mold. Sprinkle the crumble topping evenly over the batter.
- Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the cake cool in the pan before removing. Serve warm or at room temperature.
Enjoy this delightful Blueberry Almond Cake with Crumble Topping, where the perfect blend of textures and flavors makes each slice irresistibly appealing!
