Blueberry Almond Cake

This cake came about through a forced adaptation of Supper In Stereo‘s Grape Cake recipe. I really enjoyed reading their post about coronation grapes and their inspiration for turning their find into a delicious dessert! Seriously, grapes in cake? Genius. Unfortunately, I’ve never seen coronation grapes around here and while concord grapes would make a nice substitute I couldn’t find any of those either – it being the middle of January when I was searching. Darn seasons. I was still determined to try their recipe, though, so I used the next best thing: blueberries.

Blueberry Almond Cake (adapted from Supper In Stereo)

Ingredients:

2           large eggs

2/3        cups sugar (plus extra for sprinkling)

4      T    melted butter

¼     C    EVOO

1/3   C    milk

½      t    vanilla extract

1       C    all-purpose flour

½      C   ground almonds

3/4    t    baking power

a pinch of salt

zest of one lemon

2      C     blueberries

Procedure:

  1. Butter and flour a 9″ round cake pan and set aside. Preheat oven to 350°F.
  2. Beat the eggs and sugar in a large bowl with an electric mixer for about 3 minutes, until thick. Beat in milk, butter, oil, and vanilla.
  3. Sift together the flour, almonds, baking powder and salt. Add the zest, tossing it to make sure it is well-distributed. Then stir the flour mixture into the wet ingredients, making sure it is well-combined. Allow this mixture to sit for 10 minutes to make sure the flour has absorbed the liquids.
  4. Gently stir in 1 ½ cups of blueberries, then transfer the batter to the cake pan.
  5. Bake on the middle rack for 15 minutes. After 15 minutes, pull out the cake and top it with the reserved grapes and sugar (I used turbinado sugar here). Bake for about 40 more minutes, until the top of the cake is golden and springy. Remove from the oven and allow to cool in the pan.

Beezer’s Notes:

In addition to the blueberries substitution, I didn’t want to have to buy almond flour and attempted to make my own. I always have a bag of sliced raw almonds in the cupboard, so I threw enough into my food processor to create the half cup of ground almonds. I suppose my homemade flour wasn’t quite as fine as it could have been because my cake turned out much flatter and denser than Supper In Stereo’s. Dense or no, it was still a very yummy cake! You could clearly taste both the almonds and lemon with the blueberries. All three flavors were very complimentary. My blueberries were quite tart due to the season and the richness of the almonds with the zing of the zest helped to balance it out. The sugary crunch on top returned the sweetness to the cake and was the perfect finishing touch.

Overall Enjoyment: ♥  ♥  ♥

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