Blueberry Almond Cake with Oat Streusel

★★★☆☆
Prep: 1 hour Cook: 50 mins Serves: 12

Ingredients

  • Oat Streusel
  • 2½ tablespoons butter, melted40 ml butter, melted
  • 1½ tablespoons brown sugar20 ml brown sugar
  • 1½ tablespoons granulated sugar20 ml granulated sugar
  • 1½ tablespoons oats20 ml oats
  • ½ tablespoon poppy seeds8 ml poppy seeds
  • ½ teaspoon cinnamon2 ml cinnamon
  • ¼ teaspoon salt1 ml salt
  • 6 tablespoons all-purpose flour90 ml all-purpose flour
  • 5 tablespoons almond meal75 ml almond meal
  • Blueberry Almond Cake
  • 1½ cups all-purpose flour360 ml all-purpose flour
  • 1 cup almond flour240 ml almond flour
  • 2 teaspoons baking powder10 ml baking powder
  • ¾ teaspoon cinnamon4 ml cinnamon
  • ¼ teaspoon nutmeg1 ml nutmeg
  • ½ teaspoon salt2 ml salt
  • ¼ apple, peeled¼ apple, peeled
  • 3 large eggs3 large eggs
  • ½ cup granulated sugar120 ml granulated sugar
  • 1 cup plain Greek yogurt, full fat240 ml plain Greek yogurt, full fat
  • ⅓ cup olive oil80 ml olive oil
  • 1 tablespoon finely grated lemon zest15 ml finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice15 ml freshly squeezed lemon juice
  • 1 teaspoon vanilla extract5 ml vanilla extract
  • ¼ teaspoon almond extract1 ml almond extract
  • 2 cups blueberries (about 9 ounces), rinsed and patted dry480 ml blueberries (about 9 ounces), rinsed and patted dry
  • 1 tablespoon poppy seeds, optional15 ml poppy seeds, optional

Instructions

  1. 1. For the oat streusel: In a small bowl, use a fork to stir together the melted butter, brown sugar, granulated sugar, oats, poppy seeds, cinnamon, salt, flour, and almond meal until crumbly. Put in the refrigerator until ready to use.
  2. 2. Preheat the oven to 350°F. Grease an 8-inch cake pan and line the bottom with a parchment paper round, and set it aside for later.
  3. 3. In a medium-sized bowl, mix together the all-purpose flour, almond flour, baking powder, cinnamon, nutmeg, and salt and set aside.
  4. 4. Cut off the core from the interior edge of the apple wedge. Thinly slice the apple quarter into 12 slices, cover, and set aside.
  5. 5. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together at medium speed until thoroughly combined. Add the yogurt and mix until smooth, pausing to scrape down the sides of the bowl as needed. Alternate between adding the oil and the flour mixture in two increments. Then add the lemon zest, lemon juice, and vanilla and almond extracts and mix at low speed until just combined.
  6. 6. Add 1½ cups of the blueberries and stir in by hand. Pour the mixture into prepared 8-inch cake pan. Sprinkle the streusel over the top (if it's gotten hard just break it into crumbs with a fork). Sprinkle the poppy seeds and remaining ½ cup of blueberries over the top. Then grab 4 thin slices of the apple, fan them out slightly, and lay on top of the cake. Repeat with the remaining 8 thin slices.
  7. 7. Place the cake in the oven and bake until golden on top and a toothpick inserted into the cake comes out clean (aside from blueberry goop), about 45 to 55 minutes. Allow to cool for 20 minutes before slicing and serving.
The cake uses both all-purpose flour and almond flour for texture and flavor. Greek yogurt adds moisture while keeping the cake tender. Make sure to pat blueberries dry to prevent excessive bleeding. The apple slices add a decorative touch and subtle flavor complement.
Wine Pairing: Dessert Wine — Moscato d'Asti — the wine's delicate sweetness and floral notes complement the blueberry and almond flavors while its acidity balances the cake's richness
Source: Adventures in Cooking
blueberry, almond, streusel, Cake, lemon, yogurt, oats, Summer