Remember the Almond Tea Cake recipe I posted? Well, here is a delicious variation with the addition of blueberries. It’s sooo easy to make! Enjoy! Annie
Almond-Blueberry Tea Cake
1/2 cup (8 tablespoons), melted butter
1/4 cup light, sour cream
1 1/2 cups sugar, plus 1 1/2 teaspoons for sprinkling
1 1 /2 cups sifted, all-purpose four
1 pinch of salt
2 cups, fresh blueberries (washed and picked over)
2 tablespoons, flour
1 teaspoon, almond extract
1/3 cup sliced, almonds
Preheat oven to 350 degrees. Butter a 10-inch pie plate, and set aside.
In a large bowl combine: melted butter, light sour cream and 1 1/2 cups of sugar. With a whisk, beat together until combined. Add eggs, one at a time, whisking until batter is well incorporated and smooth.
In a small bow add: flour and salt. Whisk dry ingredients together, and pour into the batter. Add almond extract. Continue whisking until batter is smooth and well incorporated.
In a small bowl, add blueberries and sprinkle 2 tablespoons of flour. With a spoon, lightly toss berries so flour completely coats berries. This will prevent berries from sinking to the bottom of the cake while baking. Trust me, it works! Next, add blueberries to batter and gently fold berries into the batter.
The batter will be very thick (that’s normal). Spoon batter into the pie plate. Sprinkle almonds over the batter, and top with sprinkling sugar over the almonds.
Bake for 35 minutes, or until cake is golden brown. Remove from oven and cool for 45 minutes to one hour. Serve with a generous dollop of whipped cream on the side.