Blueberry almond cake

 
Almonds and blueberries in a moist cake that is east to eat all dayBlueberries and almonds are naturally-delicious pair. This recipe makes a light, moist, European-style cake that is delicious with coffee anytime of the day.
 
Preheat oven to 350/180°C
8-inch round cake pan
Line the bottom of the pan with wax paper
Butter and flour pan or spray well with baking spray.
1 cup and 3 tbsp./150 gm. cake and pastry flour
1½ tsp. baking powder
¼ teaspoon salt
2/3 cup/150 gm. butter melted
4 large eggs
1 ½ cup ( ½ cup to grind with almonds) / 255 gm. Sugar (30 grams to grind with almonds)
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
1 cup/ 150 almonds finely ground – grind them in a food processor with ½ cup/ 30 grams of the sugar . Do not overgrind, but the nuts should be very fine.
Add flour, baking powder, and salt, and blitz for a second to remove flour lumps and blend.
 
3 cups blueberries, fresh or frozen.
 
Beat the eggs, sugar and flavourings in a stand mixer or a hand mixer until they are fluffy and double in volume.
 
Carefully fold the nuts and flour mixture into the eggs. Alternate with melted butter. Do not over-stir. Put the batter into a prepared pan and bake in the middle rack of the oven for 50 minutes.
 
Cool on a rack for at least 20 minutes.
 
Glaze if you like, or dust with icing sugar when the cake is cool.
 
 
Almond Glaze
 
In a stand mixer or a bowl with a hand mixer:
½ cup of softened butter
Gradually add 2 ½ cups of icing/powdered sugar
As the sugar becomes too difficult to incorporate, very slowly add
2 tsp. of almond extract and up to ¼ cup of cold milk very slowly.
As soon as the sugar is incorporated beat the icing at medium-high speed.
The mixture should become very white and airy. If needed, add a little more milk.
The glaze should be very easy to spread and a little thin. If you want it thicker, add less milk.
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