Blueberry & Almond Tea Cake

I have a lot of blueberries. 


100 grams whole wheat flour
100 grams almond meal/flour
1 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
50 grams sliced almonds
150 grams granulated sugar
6 ounces unsalted butter, softened
1/2 teaspoon pure almond extract
1/2 teaspoon pure vanilla extract
3 large eggs, room temperature, lightly whisked
2 tablespoons whole or low-fat milk
8 ounces fresh blueberries
powdered sugar, for dusting

Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) with a rack in the center position. Grease an 8-inch cake pan (at least 2-inches deep) with baking spray and set aside.


In a medium bowl, whisk together the whole wheat flour, almond meal, baking powder, and salt. Reserve and set aside roughly one tablespoon of sliced almonds. Break the remaining almonds with your hands and stir them into the flour mixture.


In a stand mixer bowl add sugar, softened butter, almond and vanilla extracts. Using the paddle attachment, cream the butter and sugar mixture over medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape down the bowl halfway through to ensure all of the ingredients are incorporated evenly. Reduce the speed to medium and slowly add the eggs. Beat until incorporated (it may look slightly broken). Over low speed, slowly add the flour mixture in two additions, and alternating with the milk. The batter will be relatively thick.


Reserve a small handful (8 to 10 blueberries) for later. Using a large spatula, gently fold the remaining blueberries into the cake batter. Transfer the batter into the greased cake pan, and smooth the top with a small offset spatula. Distribute the remaining blueberries on top, gently pressing them into the batter. Top with the remaining sliced almonds.


Bake for 55 minutes to 60 minutes, or until a toothpick inserted in center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 to 15 minutes. Using a knife, run along the sides of the cake pan to release the sides of the cake and carefully invert onto a wire rack. Flip and allow the cake to cool right-side up.

I worked with this recipe.

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