Entertaining With Beth | Super easy and delicious Mother’s Day Cake #shorts @EntertainingWithBeth | Uploaded April 2023 | Updated October 2024, 1 hour ago.
f you want an easy cake that is sure to impress, this Blueberry Almond Cake is it! It's one of my favorite brunch recipes because the whole thing can be mixed up with 2 bowls and a whisk.
No need to drag out the electric mixer, and clean all the attachments. This is a "dump and stir" recipe that punches well above its weight class!
For the Quiche Pan Click Here: amzn.to/3HjhtPi (This link goes to Amazon where I am compensated for products sold at no additional cost to the consumer)
You can also make my Foolproof Spinach Quiche with this pan too! Here's the recipe for that! entertainingwithbeth.com/beths-foolproof-quiche-recipe
ALMOND BLUEBERRY CAKE
Serves 8
Print Recipe here: entertainingwithbeth.com/blueberry-almond-tea-cake
INGREDIENTS:
¾ cup (180ml) of melted unsalted butter
¼ cup (60 ml) canola oil
1 cup (200 g) sugar
2 eggs
1 ½ (7.5 ml) teaspoon pure almond extract
¼ cup (60 ml) water
1 ½ cups (180 g) flour
2 teaspoon (10 ml) baking powder
1 teaspoon (5 ml) salt
6 oz (170 g) fresh blueberries
¼ cup (50 g) raw sliced almonds
1-2 tablespoons (13 g) of powdered sugar for garnish
METHOD:
Preheat oven to 350F/(176C) degrees.
Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a 9" cheesecake pan, or turn this into muffins too)
In a large bowl combine melted butter, canola oil, and sugar. Mix well until combined. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
Remove cake from the tin. Place on a cake stand and dust with powdered sugar.
NOTES
The crumb of this cake is delicate! Allow it to cool for at least 30 minutes in the tin before you try to release it. It will be more stable that way.
f you want an easy cake that is sure to impress, this Blueberry Almond Cake is it! It's one of my favorite brunch recipes because the whole thing can be mixed up with 2 bowls and a whisk.
No need to drag out the electric mixer, and clean all the attachments. This is a "dump and stir" recipe that punches well above its weight class!
For the Quiche Pan Click Here: amzn.to/3HjhtPi (This link goes to Amazon where I am compensated for products sold at no additional cost to the consumer)
You can also make my Foolproof Spinach Quiche with this pan too! Here's the recipe for that! entertainingwithbeth.com/beths-foolproof-quiche-recipe
ALMOND BLUEBERRY CAKE
Serves 8
Print Recipe here: entertainingwithbeth.com/blueberry-almond-tea-cake
INGREDIENTS:
¾ cup (180ml) of melted unsalted butter
¼ cup (60 ml) canola oil
1 cup (200 g) sugar
2 eggs
1 ½ (7.5 ml) teaspoon pure almond extract
¼ cup (60 ml) water
1 ½ cups (180 g) flour
2 teaspoon (10 ml) baking powder
1 teaspoon (5 ml) salt
6 oz (170 g) fresh blueberries
¼ cup (50 g) raw sliced almonds
1-2 tablespoons (13 g) of powdered sugar for garnish
METHOD:
Preheat oven to 350F/(176C) degrees.
Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a 9" cheesecake pan, or turn this into muffins too)
In a large bowl combine melted butter, canola oil, and sugar. Mix well until combined. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
Remove cake from the tin. Place on a cake stand and dust with powdered sugar.
NOTES
The crumb of this cake is delicate! Allow it to cool for at least 30 minutes in the tin before you try to release it. It will be more stable that way.
