I have a lot of favorite summer desserts, but this one always takes the “cake” (sorry). I’m talking about the blueberry almond cake from Alison Roman’s Dining In. During the summer, I want my desserts to feel fresh and interesting, and this cake never misses.
It’s loaded with blueberries, has that perfect texture from almond flour, and works equally well for breakfast, lunch, or dessert after dinner with a glass of rosé. Highly recommend keeping it on your counter all week…if it lasts that long.
Blueberry Cake With Almond And Cinnamon Recipe
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
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… but it never lasts that long in my house. Hot tip: warm it up in the toaster oven before eating on the second or third day. Chefs kiss!
