Blueberry-Almond Cake Recipe - Allrecipes.com
Blueberry-Almond Cake Recipe
  • READY IN 40 mins

Blueberry-Almond Cake

Recipe by  

"Buttery almond cake topped with loads of berries and a rich sour cream topping, this cake is perfect for a casual supper or weekend brunch."

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Original recipe makes 8 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F.
  2. COAT a 9-inch round cake pan with cooking spray; set aside.
  3. Combine flour, SPLENDA®, Granular, baking powder, baking soda, and salt in a medium bowl. Whisk together butter, buttermilk, egg, and almond extract; add to flour mixture and stir until blended. Spread batter into prepared pan; sprinkle with blueberries. Spoon topping over blueberries; sprinkle with almonds. Bake 20 to 25 minutes or until berries around edge of pan are bubbling (center will remain soft). Cool cake in pan on a wire rack.
  4. Topping Instructions: WHISK together SPLENDA® Granulated Sweetener, sour cream, and egg in a medium bowl.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 25 mins
  • READY IN 40 mins

Footnotes

  • Exchanges per serving: 1 1/2 Starches, 2 1/2 Fats.
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Reviews More Reviews

Jun 14, 2006

This would taste good, but the raw appearance and texture of the center were disturbing. I would try it without the topping next time.

 
Jun 14, 2006

This is very different. It's not overly sweet or underly sweet, but it tastes more like raw cake batter instead of a thoroughly baked cake.

 

3 Ratings

Jun 14, 2006

Not bad, any aftertaste from the Splenda is effectively masked by the intense sweet/tart of the berries. Quite tasty.

 

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Nutrition

  • Calories
  • 232 kcal
  • 12%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 328 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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