After an impulsive blueberry purchase in the supermarket this week I thought
it best to bake a Blueberry and Almond Cake. There are so many recipes out there for Blueberry Muffins or Lemon & Blueberry Cake so I thought it would be good to have something a bit different. So here’s my recipe was a delicious Blueberry and Almond Cake with a cream cheese filling and frosting.
Blueberry and Almond Cake
Ingredients
Cake:
225g Stork
175g Self Raising Flour
75g ground almonds
1 1/2 teaspoons baking powder
100g Golden Caster Sugar
100g Light brown sugar
4 large eggs
150g fresh blueberries
Filling and topping
150g full fat cream cheese
75g softened butter
150g sifted icing sugar
Method:
Heat the oven to 160c fan.
Grease and line 2 x 18cm cake tins.
Put all the cake ingredients, except the blueberries into a bowl or electric mixer and mix until smooth and creamy.
Put aside a few blueberries for decoration, then add the rest to the mixture and gently fold in.
Divide the mix evenly between the two tins and bake for 30-35 minutes.
Remove from the oven when baked and leave in the tins for 10 minutes before turning out onto cooling racks.
Whilst the cakes are cooling make the cream cheese filling and topping.
Blend together the softened butter, cream cheese and icing sugar until smooth.
When the cakes are completely cooled spread half of the frosting onto the top 
of one of the cakes.
Place the second cake on top and spread the rest of the frosting on top.
Use the blueberries you put aside earlier to decorate the top of the cake.
And there you have it a delicious, moist, decadent Blueberry and Almond Cake complete with luxurious cream cheese frosting.
