It's time for The Home Bakers again! This is supposed to be a marionberry (a type of blackberry) filled cake made with ground hazelnut, chosen by Janis of The Kitchen is my Shrink.
Because blackberries are crazily expensive here, I substituted them with blueberries and decided to swap the hazelnut for almond as I already have ground almond on hand.
This cake reminds me a lot of the apple, walnut and blueberry mosaic muffins that we baked earlier - plenty of fruits in very little batter with a nice hint of cinnamon. The sugar topping, though I found it a bit excessive, creates a slightly crispy crust as it caramelizes in the oven, contrasting the soft and moist cake. This is definitely one good cake to serve during tea!
I've included some of my baking notes at the end of the post, here are the step-by-step photos first!
The cake would have been even more delicious with ice cream! Pity I didn't have the time to style the shot!
Do head over here to see other baker's take on the bake!
And here's the recipe!
Blueberry Almond Cake (makes a 5-inch cake)
adapted from Coffee Cakes by Lou Seibert Pappas
Here are the ingredients I used for the bake:
2 ½ tablespoons almond meal / ground almond, toasted and cooled
1 ½ tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
45 grams unsalted butter, softened at room temperature (3 tablespoons)
2 ½ tablespoons granulated sugar
2 ½ tablespoons brown sugar
1 large egg
¼ teaspoon vanilla extract / paste
⅔ cup blueberries (can be frozen or fresh)
1 tablespoon all-purpose flour
2 tablespoons almond flakes
½ tablespoon brown sugar
¼ teaspoon cinnamon
For the full instructions, please head over to Janis (The Kitchen is my Shrink) blog!
 I tossed the blueberries in flour before adding them into the batter to prevent them from sinking, but since the amount of batter is very little, the blueberries can just be scattered on top of the batter after the batter has been transferred into the baking tin. If you do that, remember to add 1 tablespoon of flour into the batter!
 Even though I baked only ⅓ of the recipe and used a small 6-inch round tin, I still had to bake the cake for about 45 minutes before the skewer comes out clean.
 I tented the cake halfway with aluminum foil as the top was already very well-browned.
Vicente Sagunt says
This recipe I really like are great cook, I like you.
Congratulations for having such good taste
I appreciate you made me a visit.
I send you a warm hug
Oh, yum! I love blueberries. Your substitutions sound great and the cake looks delicious. Thank you for linking this week, Jasline!
the top looks crusty, I love! looks really yummy 🙂
This is fantastic. The combo is one of my husband's favorites and I think, I will make it with this combo.
Yum...this looks very good! We love blueberries around here.
Thanks for sharing on our Healthy Tuesdays Blog Hop!
Kerry from Country Living On A Hill
Looking good and good idea substituting with blueberries!
kitchen flavours says
Yes, this is one lovely cake! I like the substitute of blueberries. Will try that next time!
Your cake has that moist, dense interior that I love and I bet the blueberries are the perfect counterpoint, literally offering bursts of flavor. And mixing blueberries with almond flavoring is is a match made in heaven. Way to go, Jasline!
Bam's Kitchen (@bamskitchen) says
I love your crunchy topping and the delicious moist interior. I want to sink my fork into that picture but do not want to ruin your photos. I bet you could exchange any berry and this dish would be lovely. Have a super weekend. BAM
Beautiful cake, looks moist and delicious. I actually really like the blueberry almond combo more than the blackberry. Looks so wonderful.
The Vagabond Baker says
oh my, that cake looks delicious! thank you for the link, much appreciated. Sharing the cake-love 🙂