This cake is the star on Sunday brunch and life saver on Monday (and Tuesday) morning when you feel too lazy to prepare your breakfast. We picked lots of juicy fresh blueberries on our walk through Swedish forest one day and I made this cake with them, but you can as well use frozen blueberries in this recipe, they will work perfectly as well.
– 200g almond flour (ground almond)
– 1tsp baking powder (I use gluten free one)
– 125g butter (at room temperature)
– 150g organic cane sugar (non-refined is the best)
– 2 big free range eggs
– 200g blueberries
– juice from 1/2 organic lemon
– pinch of salt
– vanilla bean (optional)
1. Preheat oven to 180°C and grease a cake form of your preference with butter.
2. In a bowl combine flour, baking powder and salt. Set aside.
3. Using a mixer beat the butter on medium or high speed for about 2 minutes. When butter is getting nice and fluffy lower the speed of the mixer and slowly start adding sugar, vanilla seeds, and eggs (one egg at a time).
4. Slowly add the flour mixture to the bowl with butter and eggs – keep beating until nice and smooth. Keep one table spoon of the flour in the bowl. Pour the batter into the prepared greased baking pan.
5. Add blueberries into the bowl with leftover flour. Mix blueberries so they are covered with almond meal and add lemon juice. Spoon the berry mixture over the batter in the baking pan. You can use cooking spoon or your hands to help blueberries to “sink” into the cake batter.
6. Bake on the middle rack for 40-50 minutes or until the testing stick inserted into the centre comes out clean. Remove from the oven and let the cake cool in the pan for at least 10 minutes before serving.
This cake goes amazing with plant based milk (almond or hazelnut) as well as any other milk or coffee.