Blueberry Almond Cake

September 20, 2013

Yes, blueberries! It is still technically summer until Sunday so don’t even give me that look. Before you know it, you will be sick of all things fall and pumpkin, so savor this summery recipe before it is too late.

Today I want to real talk with you about being pregnant. I know I said I wouldn’t devote a ton of this perfectly quiet and peaceful baby free blog space to baby talk, but I write what I know. Plus, I haven’t been blowing up my social media feeds with bump pictures. Well, except for one, but that was because I was trying to win a sweet giveaway, so cut me a little slack.

At this point I am just about 29 weeks pregnant. I feel like I am in the sweet spot of pregnancy. No more morning sickness. I am sleeping ok. The body pillow helps a little bit. I still figure even though I am sleeping less than normal it is still probably way more than I will be sleeping when the little guy arrives.

You know what is awesome about being pregnant? Guys, close your ears and look away from the computer screen. You don’t have to worry about that time of the month anymore! It is kind of amazing.

Also, maternity pants. They have stretchy front panels in them that allow space for a growing belly. They also don’t have zip-up flys. So, if you have ever been guilty of leaving the front door open, fear not. You never have to think about it again. I love maternity jeans, but leggings are also my jam right now. Especially since Mother Nature can’t decide if it is summer or fall right now. Leggings allow for an easy transition between hot and cold weather.

My hair is growing very quickly thanks to prenatal vitamins and my nails have never looked better. This is super helpful because I am trying to grow out my hair for the winter. However, the downside to hair growing faster is that hair has now appeared on my belly. A nice fine layer of fuzz on my belly; that is not going anywhere any time soon. Yeah, super attractive.

I am now at the stage of the baby kicking. It is super weird and amazing and terrifying all at once. This guy is definitely like his father because he cannot sit still. Every morning at 4:30am, kicks. Then in the afternoon at 2pm, kicks. Then again at 9pm, more kicking. I am fearful of when we get to the last ten weeks and I start seeing an outline of a foot coming through my skin. Scary.

Lastly, before I scare all of you baby-less folks or lose the rest of my readers, eating for two. I know you aren’t supposed to do this otherwise you would gain like 100 pounds. But eating a little extra and not feeling guilty at all is a nice feeling. I justify it by going on a longer walk or eating more vegetables the next day. Balance and less guilt, can’t beat it. Eating a little extra is especially nice when you have half of this cake stuffed away in your freezer for those sweet cravings.

It is sweet, but not too sweet, and loaded up with fresh blueberries. And I used almond meal and whole wheat flour to cut back on the gluten content. This cake is my cure-any-sweet-craving cake. I also gave some cake to my best friend’s one year old and he loved it! It made me feel like, if I can get the hang of this whole pregnancy thing and bake something a kid likes, then I will be just fine as a mom… hopefully!

Blueberry Almond Cake

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 -8
Author Sarcastic Cooking

Ingredients

  • 1 Cup All Purpose Flour
  • 1 Cup Whole Wheat Flour
  • ½ Cup Almond Meal
  • 2 Teaspoons Baking Soda
  • ½ Teaspoon Salt
  • ½ Teaspoon Ground Cinnamon
  • 2 Tablespoons Lemon Zest
  • ½ Cup Granulated Sugar
  • 2 Large Eggs
  • 1 ½ Cups Low-fat Buttermilk
  • ¼ Cup Unsalted Butter melted and slightly cooled
  • 1 Teaspoon Pure Vanilla Extract
  • 1 ½ Cups Fresh Blueberries
  • 3 Tablespoons Turbinado Sugar

Instructions

  1. Preheat the oven to 375F.
  2. Grease and flour a springform pan, 10 inch cast iron skillet, or 10 inch cake pan. Set off to the side.
  3. Whisk together the flours, almond meal, baking soda, salt, cinnamon, lemon zest, and sugar in a large mixing bowl.
  4. In a smaller mixing bowl, mix together the eggs, buttermilk, butter, and vanilla.
  5. Add the wet ingredients into the dry and mix until combined and lump free.
  6. Pour batter into the prepared pan. Smooth out the top. Add the blueberries to the top of the cake and slightly press into the batter. Sprinkle turbinado over the whole top of the cake.
  7. Bake cake for thirty minutes. Let cool in pan. Slice then serve.

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  • Stephie
    September 22, 2013 at 10:43 pm

    I love blueberry cake any time of the year, so no need to apologize for that one! And I seriously can’t wait for this little guy to come…he’ll make our cooking dates even more interesting than they already are! 😉

  • Anita at Hungry Couple
    September 22, 2013 at 10:23 pm

    Don’t be afraid to give pregnancy updates. It’s your blog after all and we’re not going anywhere. Unless, of course, you stop baking with blueberries and lemon in which case, I’m outta here! 🙂 Definitely one of my favorite flavor combos and it has no season, as far as I’m concerned.

  • Amanda @ Once Upon a Recipe
    September 20, 2013 at 4:36 pm

    I will never turn down a slice of blueberry cakes, no matter what time of year it is. Now, to get my hands on more blueberries…
    PS. I’m totes breaking out the pumpkin this weekend. I’ve held off long enough!

    • Stefanie
      September 20, 2013 at 4:45 pm

      Ugh, I’m with you on that. I bought three cans of pumpkin purée at the store today along with pumpkin cream cheese. No turning back now!

  • Stephanie @ Girl Versus Dough
    September 20, 2013 at 3:35 pm

    Aw, I love these pregnancy updates! The whole shebang sounds kind of awesome, actually — well, mostly the eating more with less guilt part. Which is more or less my life’s goal, really. 😉

    This cake! Need!

    • Stefanie
      September 20, 2013 at 4:46 pm

      You should just jump on the baby bandwagon! 😉

  • Susan
    September 20, 2013 at 2:47 pm

    Aren’t you a natural blonde? That means that fuzz on your belly is probably just that fuzz, not noticeable. Not me on the other hand, if I start growing hair in other places I’d be the bearded lady with my dark brown jew fro coming out everywhere. Feel better? I hope so! Also I had some summer stuff this week too, it’s all good and I love blueberries and they are totally acceptable year round. It’s the one fruit that does well frozen.

    • Stefanie
      September 20, 2013 at 3:18 pm

      Bahahaha! Oh my gosh! You are too funny! Jew fro… too much!

  • Karla @ Foodologie
    September 20, 2013 at 10:51 am

    I have no idea if it’s just the life stage I’m in (i.e. hopefully not having a kid any time soon) but I loooove reading blog posts by pregnant women. I’m totally intrigued. I think half of it sort of scares me but then I feel like I’m mentally preparing myself for when it happens.

    P.S. Bring me a piece of this cake.

    • Stefanie
      September 20, 2013 at 3:19 pm

      Hahaha! I am the same way, even though I am pregnant. It’s like I want to know, but I don’t at the same time. Kinda like a car crash, you just can’t look away…. Except way more happier!