Blueberry Almond Cake
Recipe (for a 24–25 cm round cake pan):
- 70 g butter
- 150 g strawberry or plain almond butter
- 250 g cane sugar
- 3 eggs
- 175 g yogurt
- 300 g all-purpose flour
- 1 tsp baking powder
- Zest of 1 untreated orange
- 1 tsp salt
- About 300 g blueberries
Instructions:
- Cream the butter with the sugar until light and fluffy, then mix in the strawberry almond butter.
- Add the eggs one at a time, mixing for about 30 seconds after each addition.
- Stir in the yogurt, then sift in the flour mixed with the baking powder and the salt. Add the grated orange zest (it adds a wonderful touch—if you have untreated oranges, definitely include it!).
- Pour the batter into a cake pan lined with parchment paper, sprinkle the blueberries on top (gently press some into the batter), and bake at 170 °C (340 °F) until a toothpick comes out clean.
