Desserts

Double Almond Blueberry Cake

Adapted from smittenkitchen.com

This cake is chock-full of berries and can easily be adapted to whatever fruit is in season. If you prefer, pecans or walnuts can be substituted for the almonds.

Blueberry almond loaf cake, dusted with powdered sugar, on a green plate. The plate is situated on a white and green floral tablecloth.

Prep Time

15 minutes

Cook Time

90 minutes

Yield

10 Servings

Ingredients

1 1⁄2 cups flour, all-purpose (plus one tablespoon, divided)
2 teaspoons baking powder
1⁄2 teaspoon salt
1 cup yogurt, plain
3 egg
1⁄2 teaspoon almond extract
1⁄2 cup vegetable oil
1 cup sugar, granulated
1 1⁄2 cups blueberries
1⁄2 cup almonds (slivered)
  sugar, powdered
2 teaspoons lemon zest

Instructions

Preheat the oven to 350°F. Grease a large loaf pan.

Sift together 1 1/2 cups flour, baking powder, and salt in a small bowl. In a large mixing bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Fold in the almonds. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for 80-90 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. Cool completely, then dust with confectioners sugar.