Blueberry Almond Breakfast Cake


SERVES 18  |  ACTIVE TIME 10 Min  |  TOTAL TIME 50 Min


2 cups granulated sugar
3 large eggs, room temperature
3/4  cups (12 tablespoons) salted butter, room temperature
1 teaspoon pure almond extract
2 teaspoons pure vanilla extract
2 cups all-purpose flour
12 ounces fresh blueberries (or frozen and thawed)
1 cup sliced almonds

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 an 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 cook completely before serving, or cake will crack. If you can't wait, just know it will taste amazing!

DONNA'S NOTES:
Use a serrated knife to cut cake. Cake freezes beautifully. Wrap individual pieces in plastic wrap and then place in a resealable freezer bag. Remove as desired. Allow to thaw for 10-15 minutes on counter before eating. Cake will keep for up to 6 months.

Recipe developed by Donna Elick - The Slow Roasted Italian
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