Well, hello again. I apologize for the several week gap in posting, it’s been a wild few weeks filled with a flurry of activity, and as such I haven’t been able to do or shoot anything to share with you for a while. But as the days have gotten longer over the last few weeks, it’s become easier to turn in later in the day, so now I have this delicious blueberry almond cake to share with you today. I feel very invigorated, because as I write this the sun is streaming in through the window after several days of rain and clouds, and I find myself basking in the relief of spring. It’s arrived!!! It’s a time for new beginnings, for color, for flavor, for living life to the fullest and squeezing every last drop of sunshine out of every day. I spent the morning arranging the vases tree peony cuttings I cut this fall and tossed on the ground, only to find they had rooted over the winter (bonus plants are the improve.) But I’m already itching to get back outside and dive into the many yard jobs that need to be done before I put the house up for sale in May. But first, absolutely duty share with you something more about this almond and blueberry cake, because the flavor and texture are truly something special.
So, the cake! The dough is made with a mix of 00 flour and almond flour, to add a touch of extra sweetness and crumb to the cake, plus lemon juice + zest, blueberries, yogurt and olive oil. I love how the yogurt helps the cake get nicely browned on top and how the blueberries add a little moisture and flavor to every bite of the cake. On top is a simple oat streusel, made the old fashioned way with butter, flour, sugar, oats and spices. And there are also some apple slices on top for a little extra sweetness, but you can feel free to omit them if you’d rather go for a full plate of blueberries instead. The oat streusel on top has a nice initial crunch that is a great contrast to the soft, moist texture of the inside of the cake, and I also love the hint of cinnamon it adds to the cake.
I’m kind of in the mood for cake, so you can anticipate that the next post will be another cake I’ve been kicking around over the last few weeks. I hope to prepare it this weekend, wish me good luck dear reader! And enjoy this tasty treat + the beginning of spring.
Blueberry Almond Cake With Oat Streusel
This blueberry almond cake combines lemon zest, vanilla, yogurt and blueberries with a crunchy oat streusel topping.
Oat streusel
-
2 1/2
spoons
butter
melted -
1 1/2
spoons
cane sugar -
1 1/2
spoons
granulated sugar -
1 1/2
spoons
oats -
1/2
table spoon
poppy seeds -
1/2
teaspoon
cinnamon -
1/4
teaspoon
salt -
6
spoons
all purpose flour -
5
spoons
almond flour
Blueberry Almond Cake
-
1 1/2
cups
all purpose flour -
1
cup
almond flour -
2
teaspoons
baking powder -
3/4
teaspoon
cinnamon -
1/4
teaspoon
nutmeg -
1/2
teaspoon
salt -
1/4
apple
peeled -
3
large eggs -
1/2
cup
granulated sugar -
1
cup
plain greek yogurt
full of fat -
1/3
cup
olive oil -
1
table spoon
finely grated lemon zest -
1
table spoon
freshly squeezed lemon juice -
1
teaspoon
vanilla extract -
¼
teaspoon
almond extract -
2
cups
blueberries
about 9 ounces, rinsed and dried -
1
table spoon
poppy seeds
optional
Oat streusel
-
In a small bowl, use a fork to mix together the melted butter, brown sugar, granulated sugar, oats, poppy seeds, cinnamon, salt, flour, and almond flour until smooth. crumbly mixture. Place in the refrigerator until ready to use.
Blueberry Almond Cake
-
Preheat oven to 350 degrees Fahrenheit. Grease an 8-inch cake pan and line the bottom with a sheet of baking paper and set aside for later.
-
In a medium-sized bowl, mix together the all-purpose flour, almond flour, baking powder, cinnamon, nutmeg, and salt and set aside.
-
Cut the core from the inside edge of the wedge. Thinly slice the apple quarter into 12 slices, cover and set aside.
-
In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and sugar on medium speed until well blended. Add the yogurt and mix until smooth, stopping to scrape down the sides of the bowl as needed. Alternate adding the oil and flour mixture in two increments. Then add the lemon zest, lemon juice, and vanilla and almond extracts and mix on low speed until well combined.
-
Add 1 ½ cups blueberries and mix by hand. Pour mixture into prepared 8-inch cake pan. Sprinkle the surface with streusal (if it has become hard just break it into crumbs with a fork). Sprinkle poppy seeds and remaining ½ cup blueberries over top. Then take 4 thin slices of apple, fan them slightly and place them on top of the cake. Repeat the operation with the remaining 8 thin slices.
-
Place the cake in the oven and bake until the top is golden and a toothpick inserted into the cake comes out clean (except for the blueberry pulp), about 45 to 55 minutes. Leave to cool for 20 minutes before slicing and serving.
Nutrition Facts
Blueberry Almond Cake With Oat Streusel
Quantity per serving
Calories 311
Calories from fat 144
% daily value*
Fat 16 g25%
Saturated fat 3g19%
Trans fat 0.1 g
Polyunsaturated fats 1g
Monounsaturated fats 6g
Cholesterol 48 mg16%
Sodium 188 mg8%
Potassium 167 mg5%
Carbohydrates 35 g12%
3g fiber13%
Sugar 15 g17%
Protein 8 g16%
Vitamin A 149 IU3%
Vitamin C 4 mg5%
Soccer 106 mg11%
Iron 2 mg11%
*Percent Daily Values ​​are based on a 2000 calorie diet.
