Blueberry Almond Cake

August 30, 2010

Blueberries

Last week I got a message from my friend D. that read “They have blueberries at the supermarket!!!” I sprung out of my seat and bolted. For some, it might seem like a literary exaggeration, but that’s exactly what I did. All the tasks on my Google calendar can wait because I really didn’t want to miss out on getting my hands on fresh blueberries this time.

As I approached the shelf that stocked the blueberries, I couldn’t stop smiling when I caught the innumerable boxes of blueberries in sight. One guy caught my gaze and grabbed a box too, assuming by the look on my face that it might be some sort of manna (since blueberries are unheard of here). As I picked up a few boxes myself, I thought of the endless possibilities that might be the fate of these blueberries. Muffins, a peach blueberry pie, a grand cake, or a smoothie perhaps? While I waited my turn in the line to check-out, I started snacking on some of the berries (yeah, I know, shame on me for eating them without washing). And soon after, I ate them with vanilla yoghurt – the best way to eat fresh berries. The best!

After having berries right from the box till my mouth turned blue, I finally decided to bake a blueberry almond cake with it. I’ve had this cast iron pan cake on my mind for a very long time. It’s a simple cake, with a gorgeous golden crust. It has a top that gets wonderfully chewy when baked and has a nice toasty bite that the sliced almonds bring to it. With blueberries at hand, this was the perfect excuse to bake the cake speckled blue with juices bubbling from the side of the pan.

I’m so thrilled that we get blueberries here! That makes it one less thing on my letter to God for my baking wish-list.

So when are you visiting us, dear raspberries?

Blueberries

Blueberry Almond Cake

Yield: One 9 inch cake OR one 6 inch cake + a tiny loaf cake

Adapted from: Baking From My Home to Yours (UK | India)

Note: I find the sugar to be a bit much for my taste, so I’d reduce it little next time, about 20-30 grams. Otherwise, a fantastic cake that makes it to my go-to repertoire. The original recipe states that you need to mix in the melted butter right in the end, but I started baking in auto-pilot and realised only after I had creamed the butter and sugar together. If you try the original method, then please report back!

Ingredients:

1 stick / 112g butter, melted
1 cup / 200g sugar
2 eggs
1 tsp vanilla extract
1 cup / 130g all purpose flour
1 tsp baking powder
1/4th cup sliced almonds
½ / 100g blueberries

Equipment:

Cast iron skillet or Small loaf pan

Method:

  1. Preheat the oven to 350F/175C.
  2. Butter a cast iron pan or a 9 inch cake pan generously – this helps attain the covered golden crust.
  3. Beat the butter and sugar together for 2 minutes or until light and fluffy.
  4. Add one egg at a time, until you find that the mixture looks homogenous and the eggs are thoroughly incorporated.
  5. Add the vanilla extract.
  6. Sift together the flour and baking powder and fold it into the egg mixture. Stir in the blueberries.
  7. Transfer the batter to the prepared pan, scatter the sliced almonds, and bake for 25-30 minutes (even lesser when using a small pan), until a skewer inserted in the centre of the cake comes out clean.
  8. Serve warm.

{ 54 comments… read them below or add one }

1 shayma August 31, 2010 at 12:19 AM

really beautiful. adore blueberries in anything baked! x shayma

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2 Kalyan August 31, 2010 at 1:14 AM

Hey Shaheen, a blueberry tea cake seems like a fantastic idea. Loved the pictures specially of the bowl of blueberries

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3 The Purple Foodie August 31, 2010 at 1:25 PM

thanks, Kalyan! :) You need to start baking!

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4 Priya August 31, 2010 at 2:03 AM

Absolutely sinful..yummy..

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5 Ananda Rajashekar August 31, 2010 at 2:26 AM

Hey Shaheen, lovely cake, had been following you lately, I’m being a lazy bum finally pulled myself out here today , congrats for the milestone you have achieved recently and keep it going :) i see you enjoying ur new DLSR toy, it’s the most handsome toy i have ever had he he…wrt blueberries i love him too…i bet ur cake tasted great, try eating warm cake with vanilla sauce, it takes you straight to heaven…i believe ur a ardent lover of vanilla and oh ya will try to pop here more often lolzzz

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6 The Purple Foodie August 31, 2010 at 1:27 PM

Hey Ananada, thanks for stopping by! The vanilla sauce sounds very interesting. Yep, I love vanillla – just made cupcakes!

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7 Disha August 31, 2010 at 2:37 AM

Hey S!! My blueberries went into muffins! Had to make them since my sister was harrowing me! They turned out perfect! Btw, the supermarket guys said blueberries were not jus a one time thing n they will be available till the season lasts!!
My question is same as yours to the raspberries!
Xoxo D!

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8 The Purple Foodie August 31, 2010 at 1:28 PM

YAY! thanks D! :D Looks like I’m going to make lots of blueberry goodies!

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9 Chocolate Shavings August 31, 2010 at 6:20 AM

I hear you – there’s nothing like good fresh blueberries!

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10 Maria August 31, 2010 at 8:07 AM

I love the plump blueberries in this cake! Well done!

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11 jessy August 31, 2010 at 9:25 AM

i’ll take credit for opening your eyes (or tastebuds) to the vanilla yogurt/berry combination :P

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12 The Purple Foodie August 31, 2010 at 1:30 PM

Yes Jessy! ALL the credit for vanilla yoghurt and berry combination goes out to you! Just recently a Europen yoghurt co entered the market and I can’t stop eating their vanilla yoghurt! =) Can’t wait for you to come in January!

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13 Sharmilee August 31, 2010 at 10:18 AM

Nice clicks…lived the cake spongy and perfect they look

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14 rachel August 31, 2010 at 1:19 PM

I’ll wait until Madras decided to have them on their shelves too.. until then the virtual treat on your blog will siffice!

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15 Sunita August 31, 2010 at 1:32 PM

Oh yum! That looks definitely worth trekking all the way to Hypercity in this cant-see-a-thing, bone-drenching rain.
Great photos, Shaheen!

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16 The Purple Foodie September 1, 2010 at 9:26 AM

thanks, Sunita!

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17 Joyti August 31, 2010 at 2:38 PM

Cast-iron pan cake? And blueberries and almonds? Wow, I’m beyond amazed. It sounds and looks exquisite

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18 Ciaochowlinda August 31, 2010 at 5:21 PM

Wow, I take it for granted how easily we get blueberries. Here in NJ we’ve got the blueberry capital of the world in Hammonton. Your cake has the perfect crumb and a terrific looking crust too.

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19 ingrid August 31, 2010 at 8:01 PM

That’s a wonderful cake! I’ve made it as written but blueberries are a stellar addition.
~ingrid

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20 Suparna August 31, 2010 at 9:25 PM

Where were you when I used to be in or visit Mumbai, Shaheen?? It was serendipitous to come across your web page but oh, what a discovery! Am not big on cooking but am definitely a foodie, and now wait to see the new additions to your blog esp. the pix. I can’t wait to visit your city just to order and sample your cooking! :)

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21 The Purple Foodie September 1, 2010 at 9:28 AM

Aww thank you! Flattered!

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22 Aparna September 2, 2010 at 1:33 AM

Lovely photographs!! Can you tell me what camera you use? The pictures look awesome and so do all your recipes.. :-)

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23 anish August 31, 2010 at 9:38 PM

Shaheen,

You need to watermark the images :)

Anish

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24 The Purple Foodie September 1, 2010 at 9:29 AM

thank you for the reminder :)

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25 thecoffeesnob August 31, 2010 at 10:18 PM

I usually just eat my blueberries straight up because they only come round once a year but this blueberry almond cake sounds right up my alley.

By the way, if you ever find yourself with too many pints of blueberries or wanna keep them round a little longer for baking, smoothies or pancakes, pop them into the freezer on a tray. It’s way less expensive than buying a bag of frozen ones :)

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26 The Purple Foodie September 1, 2010 at 9:31 AM

I don’t think I’m going to have the happy problem of having too many blueberries, given how expensive they are (8x the price of what Americans pay)! But that’s an excellent tip.

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27 Pearl Lee August 31, 2010 at 9:36 PM

that looks great! i love the blueberry color. i recently made blueberry muffins!

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28 madge @ vegetariancasserolequeen September 1, 2010 at 2:09 AM

Fantastic looking cake. The almonds must be a great addition to the flavor. I also like the idea of baking in a cast iron pan!

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29 raji September 1, 2010 at 2:36 AM

where do u get le crueset cat iron items?did u get them from Home Stop?

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30 bergamot September 1, 2010 at 7:18 AM

Looks good and yes the number of amazing desserts that can be made with blueberries. Now I am dying to visit the supermarket. Just wondering which one would have them since work makes me travel to the central & western suburbs :-)

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31 The Purple Foodie September 1, 2010 at 9:32 AM

Hypercity. Have fun!

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32 Nitha Jay September 1, 2010 at 8:06 AM

I know just what youi are taking about. When the guy at the supermarket appraoched me with a tiny plastic box of blueberries, I thought, “NO WAY!” I promptly bought a box but had no clue what to do with it. Now I do :). Will send you photos!

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33 The Purple Foodie September 1, 2010 at 9:33 AM

Looking forward!

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34 Meredith September 1, 2010 at 11:44 AM

Oh my gosh, this look delicious! And so beautiful! Your photographs are gorgeous.
I’ve recently launched my own blog, I’d love for you to check it out and let me know what you think :) http://www.prettygoodfood.com
Thanks, and Happy Cooking!!!

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35 rahin September 1, 2010 at 3:21 PM

the cake looks delicious Shaheen. I looooove blueberries too, I would definitely recommend one recipe for you to try the next time you get blueberries , its simply delicious, chk this link

http://lazzat.blogspot.com/2007/07/limon-blueberry-bars.html

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36 gajra September 1, 2010 at 4:39 PM

hey there!! OMG gwad Shaheen u are amazingly so totally lucky i wish i was in bombay right now to share the bounty!!! the pic of the blueberries is simply stupendous so chic!! thanku for the cake recipe, what about a cheesecake made with ur stash? huh huh!!??

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37 susan from food blogga September 1, 2010 at 7:28 PM

I wish I could share my raspberries with you. They’re in full bloom in San Diego. We even some golden raspberries.

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38 Chaitali September 1, 2010 at 9:04 PM

Mmm..blueberries
I just came back from Maine where they had the tiniest, sweetest little blueberries.They looked like blue champagne grapes. Instead of baking with them, I blended them into blueberry margaritas :)

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39 Cynthia September 1, 2010 at 9:16 PM

Ummmm, I want a couple of slices with my morning tea too!

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40 Brittany September 2, 2010 at 8:09 AM

You have a fabulous blog here! This is wonderful recipe..the combination of almond and blueberries is one of my favourites.
Thanks for sharing, Brittany.

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41 ajit September 3, 2010 at 7:22 PM

Fresh blueberries are awesome,…especially if they’re local. Just had an amazing summer of eating some of the best cultivated blueberries ever right here in NJ…I would go through like a pint on some days! If you ever come to the East coast in summer, you must pick and eat some wild blueberries….they’re another level all together!

Btw are these blueberries grown in India??

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42 The Purple Foodie September 3, 2010 at 10:01 PM

You’re so lucky!

These berries don’t grow here and thus come with a very expensive price tag – Rs. 199 for 150g (if you still can think in Metric, LOL). They are from Oregon.

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43 Rachel Elizabeth September 5, 2010 at 10:44 PM

This looks amazing!

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44 shruti September 18, 2010 at 11:52 AM

WHERE oh where did u find fresh blueberries?!!!

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45 Anonymous September 21, 2010 at 10:54 AM

hey shaheen,
this recipe is so easy n yuuuuuuuuuuuuuuummmmmmmmmmmmmm
made it

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46 sonal September 21, 2010 at 10:55 AM

hi shaheen
went to hypercity, got the blueberries n made the cake
its so easy n yummy

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47 Arati October 6, 2010 at 12:19 PM

do tell me which supermarket had the blueberries. i’ll be visiting your site more often now. it’s just soooo interesting!

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48 The Purple Foodie October 6, 2010 at 7:47 PM

Hypercity.

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49 Karishma April 8, 2011 at 12:10 PM

Yr website is in my bookmark list and always check on regular updates from you. But today I decided to try one recipe out and picked the Blueberry Almond cake which turned out just wonderful! Thanx so much!!! Keep up the good work.

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50 Joanna April 15, 2011 at 10:11 AM

Hi there! This recipe sounds delish and I was hoping that you might add it to my Easter and Spring Linking Party to share with my readers. If you are interested, you can go here http://bakedbyjoanna.blogspot.com/2011/04/easter-linking-party.html to enter. Thanks!

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51 Bella Bhatia April 25, 2011 at 6:01 PM

Hi shaheen, just started following yr blog after yr recipe came in yesterday’s papers. Its great- very inspirational. Please can u tell me if the almonds in this recipe have been blanched and can i use a blue berry sauce which i have used for muffins, had bought that from a lady who taught me muffins. T hanks so much, will definately try this

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52 The Purple Foodie May 1, 2011 at 8:53 PM

Hi Bella, Thanks so much for the kind words! :) The blueberry you’re talking about is possibly the canned sweetened type. Since it’s already sweet, it might make you’re cake way too sugary sweet. But you can try swirling a little amount and see how the mixture tastes, then adjust accordingly. The almond slices don’t have the skin on, so yes, they’re blanched. But you can use unblanched ones too.

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53 Namrata May 27, 2011 at 10:17 AM

Hi Shaheen – Lovely stuff u have got here and the photos are so beautiful and real…Can u please suggest an alternate to using eggs in this recipe for the vegetarians?

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54 Steve October 21, 2011 at 1:39 AM

Great site! I’m drooling over the food you have on offer and thanks so much for the recipes, this is another I will definitely try!

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