Easy Blueberry Almond Cake Food

EASY BLUEBERRY ALMOND CAKE

Steps:

• Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, then set aside.
• In a large bowl, whisk together both flours, baking powder, salt, and set aside.
• In another medium-sized bowl: combine eggs, sugar, milk, extract, and oil. Stir together to fully combine. Pour wet ingredients into the dry ingredients and mix together until just combined.
• Gently fold in blueberries into the mixture and pour cake batter into prepared cake pan.
• Bake cake for 40 minutes or until toothpick inserted into the center of cake comes out clean.
• Transfer cake to a wire rack to cool completely before frosting.

BLUEBERRY ALMOND COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY ALMOND BUNDT CAKE

Steps:

• Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
• In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemond rind and juice. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir half into butter mixture.
• Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.
• Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
• Let cool on rack for 10 minutes. Invert onto rack and let cool.
• Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.
• Enjoy !

BLUEBERRY-ALMOND CAKE WITH LEMON CURD

Steps:

• Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
• Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes.
• Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely.
• Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight.
• Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.

RASPBERRY OR BLUEBERRY ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Combine raspberries (or blueberries) and brown sugar in a bowl. Set aside.
• Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla and egg in a small bowl. Stir well.
• Add to the flour mixture, stirring just until moist.
• Spoon two-thirds of the batter into an 8-inch round cake pan coated with cooking spray.
• Top with raspberry (or blueberry) mixture.
• Spoon remaining batter over raspberry (or blueberry) mixture. Top with almonds.
• Bake at 350°F for 40 minutes. Let cool slightly.
• Combine milk, powdered sugar and 1/4 teaspoon vanilla. Stir well and drizzle over cake.

BLUEBERRY & ALMOND TART

Steps:

• Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
• Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
• Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.