Blueberry Almond Cake Video Recipes

BLUEBERRY, ALMOND AND LEMON CAKE

Steps:

• Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
• Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
• In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
• Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
• When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

BLUEBERRY ALMOND COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY ALMOND CAKE + VIDEO

Steps:

• Preheat oven to 350°F. Spray a 9x13 baking pan with cooking spray. Set aside.
• In the bowl of a stand mixer, fitted with a paddle attachment, (or a large mixing bowl and an electric mixer), beat sugar and eggs for 5 minutes with a mixer on medium. The volume of mixture will increase by almost half and will be thickened and light in color.
• Add butter and extracts and beat for 2 more minutes. Slowly add flour and beat until just combined. Fold in blueberries.
• Using a spatula, pour and smooth batter into prepared pan. Sprinkle almonds on top.
• Bake for 40-45 minutes until a toothpick comes out clean.
• Allow to cool completely before serving, or the cake will crack. If you can't wait, just know it will taste amazing!

BLUEBERRY-ALMOND CAKE WITH LEMON CURD

Steps:

• Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
• Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes.
• Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely.
• Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight.
• Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.

LEMON-BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.