This is a quick and delicious recipe that you can actually do with a few types of berries — blueberries of course, but also blackberries or currants or raspberries (although I would par-freeze raspberries before mixing them into the batter as them can be a little mushy. Also, this recipe as written is for a fairly small bundt cake (like smaller than your usual) so you can also double it for a regular sized bundt cake pan. If you like, this size can be made into a 4 x6 loaf pan though. Anyway, it is delicious, works well as a breakfast cake or a cake for tea and it travels well (isn’t too “fall-apart-y”) so would serve nicely at a potluck!
Ingredients
1/2 cup unsalted butter, room temperature
3/4 cup sugar
1 tablespoon vanilla extract
3 eggs, separated
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup almond flour
1/2 cup fresh or frozen wild Maine blueberries (if frozen, bake from frozen; do not thaw; avoid large, cultivated)
1/2 cup sliced almonds
Directions
Heat oven to 325F. Generously butter and flour a small (5-6 cup) bundt pan.
In the work bowl of your stand mixer, cream together the butter, sugar and salt until the mixture is pale and creamy, about 5 minutes. Transfer mixture to a second large mixing bowl (you will need the stand mixer bowl again). Wash the stand mixer bowl.
Separate the yolks and whites. With the whites, put them in the stand mixer bowl and whip until soft peaks form, set aside. Add the egg yolks, one at a time, to the butter and sugar mixture, beating until just combined after each addition. Fold the flour to the butter and sugar mixture in 2 batches, mixing after each addition until well combined. Be careful not to over mix. Fold in the whipped egg whites, carefully not to deflate too much.
Add the almond flour and vanilla extract and gently fold in the blueberries. Spoon into the bundt pan, until it is about 3/4 full. Sprinkle on the almond slices, pressing down a little bit.
Bake for 45-50 minutes, or until a skewer poked into the cake comes out clean. Cover the pan loosely with aluminum foil if the crust browns too quickly. Remove cake from oven and cool on a wire rack for 10 minutes before inverting, removing the pan and letting cool completely.
