This almond cake is bursting with blueberries and has the perfect balance of flavors.⬇️⬇️🔥🔥 CLICK FOR RECIPE 🔥🔥⬇️⬇️ #blueberrycakerecipe #almondcake #blueberryalmondcake
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Ingredients ⬇️
2 cups granulated sugar
3 large eggs, room temperature
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
Instructions ⬇️
Preheat oven to 350°F. Spray a 9×13 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!
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