Blueberry Almond Tea Cake

I stumbled upon this recipe from A Beautiful Plate in my Instagram feed and immediately knew I needed to make it. This tea cake includes all of my favorites!—-blueberries, almonds, and lemon! Any recipe that substitutes almond flour for white flour piques my interest. It makes me feel better (less guilty) when I splurge on a dessert that is a bit more nutritionally sound. This recipe includes almond flour and whole wheat pastry flour, plus lots of blueberries. Almonds make an appearance not only in the almond flour but also in the sliced almonds that add some extra texture to the batter. Almond extract is infused into the cake, putting the almond goodness in this tea cake over the top! Yes please, I’ll have another slice!

INGREDIENTS

3/4 cup (100 grams) whole wheat pastry flour
3/4 cup (100 grams) almond meal/flour
1 and 1/4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup (50 grams) sliced almonds
3/4 cup (150 grams) granulated sugar
zest of one lemon
1 and 1/2 sticks (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
1 and 1/2 cups (8 ounces) fresh blueberries
powdered sugar, for dusting (optional)
*I prefer to use 1 teaspoon of almond extract and forego the vanilla extract altogether.

INSTRUCTIONS

Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius) with a rack in the center position. Generously grease an 8-inch cake pan (at least 2-inches deep) with baking spray and set it aside.
In a medium bowl, whisk together the whole wheat pastry 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, combine the sugar and lemon zest. Using your fingertips, rub the lemon zest into the granulated sugar until fragrant and moist. Add the softened butter, almond extract, and vanilla extract. 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, 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 the 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. Serve lukewarm or at room temperature, dusted lightly with confectioner’s sugar as desired.

Recipe credit: A Beautiful Plate

Photo credit: Rose Kesting