Blueberry Almond Breakfast Cake

By michellecresta

2 cups granulated sugar
3 large eggs, room temperature
3/4 cups (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

Ingredients

• 2 cups granulated sugar
• 3 large eggs, room temperature
• 3/4 cups (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

Details

Adapted from theslowroasteditalian-printablerecipe.blogspot.com

Preparation

Step 1

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 an 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 cook completely before serving, or cake will crack. If you can't wait, just know it will taste amazing!