Almond Blueberry Summer Cake

Almond Blueberry Summer Cake is an easy, light-tasting cake. Perfect for hot weather, since it requires very little effort.

I don’t know about you all, but in the summer I do not want to spend too much time in the kitchen. For one thing, my kitchen is small and narrow. Cooking of any kind makes it unbearable to be in there. Even with a large, airy kitchen…summer is hot. There’s a reason the phrase “lazy summer days” exists. Hot weather makes us lazy. Any amount of effort feels like the maximum.

But we still have to eat! Which is why easy summer cakes are one of my favorites. For summer, I generally prefer not to frost my cakes. Though when I do frost them, I do it the easy way like with the easy peach summer cake I posted on Growing Up Gabel. Sheet cakes are incredibly easy.

Sometimes, though, I like to let the fruit speak for itself. Which is why I don’t frost my almond blueberry summer cake.

Almond Blueberry Summer Cake

• 6 tbsps butter, softened
• 1 cup sugar + extra for sprinkling
• 1 egg
• 1/2 cup milk
• 1 tsp almond extract
• 1 1/2 cups of flour
• 1/2 tsps salt
• 1 1/2 tsps baking powder
• 1 container of blueberries
• whipped cream, optional

Step 01: Preheat oven to 350F. Prepare a 10-inch pie pan.

Step 02: Mix butter and sugar until well-combined and fluffy. Add the egg, milk, and extract. I used almond milk, but regular milk will also work (I’ve made it both ways).

Step 03: Add the salt and baking powder. Mix well. Then slowly add the flour. Mix until completely combined.

Step 04: Pour the batter into your pie pan. Make sure it’s even and then top it with the blueberries. Lightly press the blueberries down, but not so much that they’re submerged in batter. Sprinkle with extra sugar.

Step 05:  Bake for 10 minutes. Reduce the heat to 325F and bake for another 50 minutes, or until a toothpick inserted comes out clean.

Step 06: Let it cool and serve with whipped cream.

This cake is so light and tastes an awful lot like a shortcake. Zach thinks it tastes more like angel food cake, except without the sponge-y texture (he hates the texture of angel food cake). I really like the almond mixed with the blueberries. If you want, you can also add some sliced almonds to this cake (just put them on top with the blueberries).

And, as usual, it’s incredibly easy. Which is great. I don’t want to work that hard for my summer treats. 😛

Do you bake in the summer?

Almond Blueberry Summer Cake

Print This

Ingredients

• 6 tbsps butter, softened
• 1 cup sugar + extra for sprinkling
• 1 egg
• 1/2 cup milk
• 1 tsp almond extract
• 1 1/2 cups of flour
• 1/2 tsps salt
• 1 1/2 tsps baking powder
• 1 container of blueberries
• whipped cream, optional

Instructions

Preheat oven to 350F. Prepare a 10-inch pie pan.

Mix butter and sugar until well-combined and fluffy. Add the egg, milk, and extract. I used almond milk, but regular milk will also work (I’ve made it both ways).

Add the salt and baking powder. Mix well. Then slowly add the flour. Mix until completely combined.

Pour the batter into your pie pan. Make sure it’s even and then top it with the blueberries. Lightly press the blueberries down, but not so much that they’re submerged in batter. Sprinkle with extra sugar.

Bake for 10 minutes. Reduce the heat to 325F and bake for another 50 minutes, or until a toothpick inserted comes out clean.

Let it cool and serve with whipped cream.

Almond Blueberry Summer Cake was last modified: June 30th, 2018 by Chelsey