S H A R E
Ingredients:
- For the Cake:
- 2 cups all-purpose flour or organic white flour
- 1 cup almond meal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups fresh blueberries
- For Decoration:
- 1 cup fresh blueberries
- A variety of edible flowers (such as pansies, violas, or nasturtiums)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, almond meal, baking powder, baking soda, and salt. Set aside.
- Mix the Wet Ingredients:
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the Blueberries:
- Gently fold in the blueberries, being careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the Cake:
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Decorate:
- Once the cake is completely cooled, top with fresh blueberries and arrange the edible flowers on top as desired.
- Serve:
- Slice and serve the cake, enjoying the beautiful presentation and delicious flavor.
Feel free to adjust the recipe according to your taste and preferences. Enjoy your baking!