Thirty pounds of blueberries is a lot!!! In my search to find recipes I stumbled on this one. When I read it, I didn’t see how it could work; flour, sugar, spices, blueberries, extracts and one egg. Wait, only one egg? No milk, water, oil… I wasn’t sure it could work. But the author of the blog assured us that it would. It looked yummy in the picture and I wasn’t out much in the ingredient department, so I gave it a shot.
She was so right! The cake turned out lovely! Not your average fluffy, light, boxed cake mix kind of cake but a delightful slice of cake that is perfect with a hot cup of tea and a good book!
Thanks Poppytalk! You were right!
Norwegian Blueberry Almond Tea Cake
1/2 cup packed brown sugar
1/2 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
pinch each of ground nutmeg & cardamom
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup fresh blueberries (frozen would work well too - don't defrost)
1/4 c sliced almonds (I left the almonds out because I didn’t have any and it was still good)
Preheat oven to 350 degrees.
In a medium sized bowl, mix together the sugar, flour, salt, baking powder, cinnamon, cardamom & nutmeg. Break an egg into the center of the dry mix along with the vanilla and almond extract.
Stir well until the mixture comes together into a thick, heavy batter. Carefully stir in blueberries and almonds.
Butter and flour a 8" round cake tin and dump in batter, using a scraper to add all the dough into the tin. You can try to spread it around, but don't worry if all of the batter doesn't run towards the edges - it will head there while it bakes.
Bake for 25-30 minutes or until the top of the cake is golden brown and a cake tester comes out clean. Let cool completely before cutting. Serve with ice cream and fresh berries. (We are ours just the way it was and enjoyed every bite!)