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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.