Blueberry Cake With Almond And Cinnamon Recipe

Recipe By:  Alison Roman
Blueberry Cake With Almond And Cinnamon

Try this recipe for Blueberry Cake with Almond and Cinnamon from the cookbook Dining In.

Whenever I have a muffin, my first thought is generally, “Why aren’t muffins better?” Butter, sugar, eggs, flour — I mean, by all accounts, it should be at least an 8/10 every time. And yet I find myself wishing that most were even a tenth as good as the ones from Costco that I grew up eating, which we all know are just cakes baked in muffin cups. After giving it a lot of thought, I realized that instead of making a muffin that just tastes like cake, what I wanted was a cake that tasted like a muffin. So here it is, basically one giant muffin top, now in sliceable cake form.

 

Ingredients
  • Nonstick spray, for the pan
  • 1 cup almond flour
  • ¾ cup all-purpose flour
  • 1 tsp baking powder
  • 1½ tsp ground cinnamon
  • ¾ tsp kosher salt
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • ½ cup light brown sugar
  • ¼ cup plus 3 tbsp granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups blueberries
Directions Yield:  Serves 8
  1. Preheat the oven to 375°F. Spray a 9-inch fluted tart pan or round cake pan with nonstick spray.
  2. Whisk together the almond flour, all-purpose flour, baking powder, cinnamon, and salt in a medium bowl.
  3. Using an electric mixer, in a medium bowl, beat the butter, brown sugar, and ¼ cup of the granulated sugar together on medium-high speed until the mixture is super light and fluffy, 3 to 4 minutes.
  4. Scrape down the sides of the bowl and with the mixer on medium, add the eggs one at a time, beating until each one is incorporated, followed by the vanilla. Increase the speed to medium-high and beat until the mixture is pale and nearly doubled in volume, 4 to 5 minutes. Fold in the almond mixture until no dry spots remain. Gently add 1½ cups of the blueberries by hand, making sure you don’t totally smush them.
  5. Transfer the batter to the prepared tart pan and, using a spatula or the back of a spoon, smooth the top. Sprinkle the remaining 3 tablespoons granulated sugar on top and bake until the cake is deeply golden brown and pulls away from the edges slightly, 30 to 35 minutes. It should start to crackle a bit on top (what you’re looking for).
  6. Remove from the oven and let cool completely before slicing.

Note: The cake can be baked 4 days ahead, wrapped tightly in plastic wrap, and stored at room temperature.


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Source:
Reprinted from Dining In. Copyright © 2017 by Alison Roman. Photographs copyright ©2017 by Michael Graydon and Nikole Herriot. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.
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  • Crystal Bartlett

    Where do you use the extra 1/2 cup of blueberries?? The recipe calls for 2 cups, and only says to gently add in 1-1/2 cups right before transferring to tart pan. The other 1/2 cup ——??

    • Sarah Sawyer

      You add them on top at the end. Alison forgot to put that in the instructions but has since clarified it

  • I like cake and the sense of excitement when cutting into one that has just been baked which you don’t get with cupcakes and muffins. I also love fruit in cake as it gives more flavor and texture to the cake. This cake has a lovely blend of blueberries and spices and it looks scrumptious.