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
Copyright ©2015 The Slow Roasted Italian – All rights reserved.