Blueberry Cake With Almond And Cinnamon RecipeRecipe By: Alison Roman
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.
- 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
- Preheat the oven to 375°F. Spray a 9-inch fluted tart pan or round cake pan with nonstick spray.
- Whisk together the almond flour, all-purpose flour, baking powder, cinnamon, and salt in a medium bowl.
- 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.
- 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.
- 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).
- 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.