Easy Blueberry cake
This easy blueberry cake needs only 10 minutes of prep-time before you put in the oven to bake. Almond slices and a touch of cinnamon makes the difference. So simple and delicious!
Equipment
Ingredients
- 1/2 cup butter softened
- 3/4 cup sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups blueberries
- 2 tsp flour
- 3 tbsp sliced almond
- 1 tbsp sugar
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350˚F. Lightly grease and flour a 9-inch spring pan or pie pan.
- Using a mixer, beat butter and sugar on medium high speed for 2 minutes until creamy. Add vanilla and eggs, one at a time, and beat until light and fluffy, about 2 more minutes.
- Sift flour, baking powder and salt together and add to the butter mixture; stir until combined. Spread the batter on the prepared pan.
- Add 2 teaspoon flour to blueberries and coat them. Pour and arrange over the cake batter. Sprinkle almond slices on top.
- Mix 1 tablespoon of sugar with cinnamon and sprinkle over the berries. Bake in a preheated oven for 45-50minutes or until a toothpick inserted into the center comes out clean.
- Remove form the oven and let it cool in the pan for 10 minutes. Carefully slide a knife around the edges of the cake to release it from the pan. Transfer the cake to a cooling rack and cool completely.