Sunday, August 28, 2011

Norwegian Blueberry Tea Cake

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.

blueberry cake 01

Stir well until the mixture comes together into a thick, heavy batter. Carefully stir in blueberries and almonds.

blueberry cake 02
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.

blueberry cake 03

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!)

blueberry cake 04

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