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Blueberry Almond Cake
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4.91 from 10 votes

Blueberry Almond Cake (Czech Bublanina)

A delicious moist blueberry cake, topped with crunchy almonds. A delicious afternoon tea treat.
Course Cake, Dessert
Cuisine czech
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 271kcal
Author Marita

Equipment

  • 20 cm or 8 inch cake form

Ingredients

  • 20 g butter for greasing the tin
  • 115 g butter 4 oz, unsalted , at room temperature, plus extra for greasing
  • 115 g sugar 4 oz
  • 3 eggs at room temperature and separated
  • 2 tablespoon milk or orange juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond essence
  • grated zest of 1 lemon
  • 125 g plain flour Germany type 405, US Pastry Flour
  • ½ teaspoon salt
  • 400 g blueberries 14 oz
  • icing sugar for dusting
  • 1 pinch salt

For the almond topping

  • 1 tablespoon butter 14 gr
  • 1 tablespoon sugar
  • 3 tablespoon slivered almonds

Instructions

  • Preheat the oven to 170°C or 338°F. Grease a 20 cm (8 inches) cake form with some butter.
    20 g butter
  • Using a hand or stand mixer, whisk the sugar and butter until you achieve a thick, creamy consistency.
    115 g butter, 115 g sugar
  • Add the egg yolks to the butter mixture one by one, while mixing continuously. Now add the milk or orange juice, vanilla extract, almond essence and lemon zest. 
    3 eggs, 2 tablespoon milk, 1 teaspoon vanilla extract, ½ teaspoon almond essence, grated zest of 1 lemon
  • In a separate bowl, add the egg whites with a pinch of salt and whisk at a high speed until you see stiff peaks. 
    3 eggs, 1 pinch salt
  • Now fold this gently into the yolk mixture. Sift the flour and salt into a separate bowl. Now carefully fold in with the mixture. 
    ½ teaspoon salt, 125 g plain flour
  • Add the blueberries. Try not to mix too vigorously as you do not want the blueberries to be squashed or burst. 
    400 g blueberries
  • Pour or spread the cake into the prepared tin. 
  • Melt the butter and the sugar gently on the stove until the sugar has dissolved. Add the almonds and remove the heat.
    1 tablespoon butter, 1 tablespoon sugar, 3 tablespoon slivered almonds
  • Bake the cake for 10 minutes. Remove from the oven (the surface should have hardened and spread the almond mixture on top. Place back into the oven.
  • Bake for another 35 to 40 minutes. To check if the cake is done, insert a skewer in the middle. If it comes out clean it’s done. 
  • If you want you can dust the cake with icing sugar before serving. 

Nutrition

Calories: 271kcal | Carbohydrates: 34g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 276mg | Potassium: 88mg | Fiber: 2g | Sugar: 20g | Vitamin A: 481IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 1mg