It’s Blueberry Season! I know, many of you might say that it is almost always blueberry season, but for me, “real” blueberries — the sweet, tart, bursting with flavor despite only being a 1/4 of an inch big, one that you rake from the barrens in Maine — are the only blueberries that count. If you make this blueberry cake, seek out the little gems and if you can’t find the real Maine wild blueberries fresh, go for the frozen ones (Wymans are great) but avoid fresh cultivated ones that are about the size of grapes because they sink to the bottom of your loaf cake and make a mess.
Ingredients
1/2 cup melted unsalted butter
1 cup granulated sugar
2 eggs
1 teaspoon almond extract
2 cups all-purpose flour, plus 1 tablespoon for coating
3 tablespoons almond meal / flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup milk
1 cup fresh or frozen blueberries
Directions
Preheat oven to 350F. Create a parchment paper sling for your 9 x 5 inch loaf pan and spray liberally with baking spray.
In a mixing bowl, mix together butter, sugar, eggs, and almond extract. In a separate bowl, combine flour, almond flour, baking powder, baking soda and salt; stir into egg mixture alternately with the milk.
In the same bowl where you combined flour, add blueberries and toss them in a tablespoon of flour. This will help prevent blueberries from sinking. Fold in the blueberries into the batter. Do it carefully and quickly. Pour batter into prepared pan.
Bake for about 50-60 minutes, until a toothpick inserted into center of the cake comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan and let cool completely.
