Did you have an Easy Bake Oven as a child? Ironically, I never did. For much of my life, I wasn’t very interested in baking or cooking (how things have changed!). My first real foray into the subject began in my college apartment with my roommate. Our Thursday night ritual was dinner followed by a cookie baking session – we’d mix up our peanut butter chocolate chip cookie dough, then settle in to watch Grey’s Anatomy while the cookies baked. Those college days seem far removed now, but made one great impression on me: baking equals comfort.

Blueberry-Almond Cake | Tutti Dolci

This blueberry-almond cake is one of those simple summer cakes that comes together quickly and deliciously, my kind of comfort. Flavored with almond and cinnamon and studded with juicy blueberries, this is best served warm. While I enjoyed a slice as an after-dinner treat, I loved it even more for breakfast. Don’t skip the topping – white chocolate chips and sliced almonds add a tasty crunch.

Blueberry-Almond Cake | Tutti Dolci

Blueberry-Almond Cake
2 cups cake flour*
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/4 cup unsalted butter, at room temperature
2 ounces reduced-fat cream cheese, softened
1 cup sugar
1 tsp almond extract
1/2 tsp vanilla extract
2 large eggs
1 cup low-fat buttermilk
1 cup blueberries

Topping
1/2 cup blueberries
1/3 cup white chocolate chips
1/4 cup sliced almonds

Preheat oven to 350°F and spray a 13 x 9-inch baking dish with nonstick spray. Whisk together cake flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.

Beat butter, cream cheese, sugar, and extracts in a large mixer bowl on medium speed until pale and fluffy. Add eggs one at a time and beat until thoroughly incorporated. Reduce speed to low and add flour mixture in 3 additions, alternating with buttermilk (begin and end with flour mixture); beat just until smooth. Toss blueberries with 1 teaspoon flour, then fold in. Pour batter into prepared baking dish and smooth with an offset spatula.

Top with blueberries, white chocolate chips, and sliced almonds. Bake for 24 to 25 minutes, until cake springs back to the touch and begins to pull away from edges of the pan. Cool completely in pan on a wire rack before cutting into squares. Store leftovers in an airtight container in the refrigerator up to 2 days; serve warm.

*Make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Yield – 18 squares
Calories – 175 (per square)
Carbs – 27

48 comments

  1. I don’t remember having an EasyBake Oven, but if I did it was probably swiftly taken away from me because of all the cookie/cupcake/cake sugar explosions that I created as a kid, haha! What can I say? Always been a cook at heart! That won’t stop me from making this gorgeous, fluffy almond cake with blueberries. It looks sensational, Laura!

  2. Yay! Three cheers for blueberries combined with yummy almond cake for pure “comfort baking” and tasty brekkie! We must have been on the same wavelength, Laura. Just posted my Best Ever Blueberry Cobbler recipe today. There’s no such thing as too many blueberries!

  3. This looks like something I’d want to devour, without sharing! 😉
    I love to hear how food bloggers first became interested in cooking/baking – thanks for sharing your story! It sounds like a lot of us turned to food for comfort in college. 😀

  4. For me it was college, too, that turned me on to cooking, but from the granola, health food perspective. We used to make nut loaves, and stuff like that. These bars look amazing, and I like that you added white chocolate to the blueberries, that combination never occurred to me, and it sounds fabulous.

  5. My sisters and I had the cooking/baking toys but they never captured my attention as much as Barbie and all her clothes and shoes. 🙂

    You know how much I love blueberries and almonds so this cake is singing to me. I’ve been meaning to tell you that I like the proportion of ingredients you use in your treats. They don’t ever seem too sweet, which is always what I’m after–just right! And yes to the sliced almonds–love them sprinkled on cakes. 🙂

  6. So funny, I always wanted a Holly Hobby oven, but when I finally got to play with one I was sorely disappointed. But I did have Thursday night cooking/dinner rituals with friends in college and grad school, what delicious memories!

    This cake is calling my name, Laura! Yum!

  7. I’m happy to be caught up in the the summer berry mania and am looking forward to the local blueberry U-Pick! Your exceptional Blueberry Almond Cake is on my “to bake” list, a stellar recipe!

  8. I never had one as a kid! I was not interested in baking or cooking when i was young but definitely as I got older, the interest peaked and I’d watch all cooking shows. Weird! Love blueberry almond combination! in fact, all fruit w/almond together is just delish!

  9. I had an easy bake oven! I pined for one and one Christmas, Santa delivered it… unfortunately I remember being unimpressed with my creations, so I can safely say I prefer my real, adult oven 🙂

    I love the combination of buttermilk and cream cheese in this cake – it must be so rich with flavor. Just fantastic.

  10. I never had an Easy Bake either! This cake combines so many of my favorite things! Almond is my extract of choice and I love berries and white chocolate together!

  11. I didn’t have an easy bake oven, either! I feel that I missed out on a lot of fun!! I’m making up for it now, though! 😉

    No joke, my mouth watered up as I was reading the recipe for this deliciousness. Goodness, I want that whole cake!!

  12. Where I come from, there’s no easy bake oven culture. But I can totally relate to what you missed. Well, we are making up for it now, aren’t we? 😀

    This cake is what I need in my life. So decadently delish!

  13. College days + greys anatomy with friends = best days! I didn’t get into greys until post-college but I remember how all of my friends would freak out every Thursday nights for the new episodes.

    Now this cake – YES PLEASE! I could sure use a couple of slices right now – I didn’t have dessert tonight!

  14. I wish I had an easy bake oven!! I wonder if they are still available?
    Lovely breakfast cake Laura-just the thing to bring to the home of a friend or family for a really special treat with coffee 😉

  15. You have such a lovely blog – I have seen you comments and links on many blogs such as Chris´s Café Sucre Farine or Nami´s Just One Cookbook, to name but a few…your recipes sound delicious and this blueberry almond cake caught my attention this morning and I konw that I will have to give it a try as blueberries have hit the markets around here and I am always on the lookout for new recipes with these delicious berries – I will definitely let you know how the cake turned out…and I will visit again for more lovely baking inspirations!
    Have a great Thursday!

  16. My easy bake oven was pretty much my obsession from ages 6-9 haha. I loved that thing… although now that I think about it, the cakes were pretty gross. Nothing like this blueberry almond beauty you’ve created! So gorgeous.

  17. I know what I was missing! Baking with you in college! 😀 Ironically I had Easy Bake Oven (name was different) kinda toy while growing up… I didn’t even bake years (ok decades?) after I played with it. :/ I was thinking about baking with blueberries before my trip (blueberries are SUPER expensive in Japan…). Will see if I can make time for this cake!

  18. You’re right about this being good for breakfast too, I could see making this for company as a special treat, blueberries and almonds go so well together.

  19. I absolutely LOVED my easy bake oven! Still have fond memories of cooking in it as a kid. Although sometimes is was hard to make a cake since my sister and I would eat too much of the batter. Smile. Your blueberry almond cake is simply perfect. Just wish I had a slice right now as I enjoy my cup of coffee. Enjoy your weekend.!

  20. Baking does equal comfort! There’s nothing which warms the soul more than the smell of cookies and fresh-baked bread, right?! This looks delicious Laura – I think I’ll try and bake something blueberries this year. They’re expensive in this part of the world but it’s worth it this once!

    I’d never heard of your version of cake flour… must be an American thing maybe? Cake flour over here is self-raising flour, so just regular flour and baking powder. Never heard of putting starch in it! What does it do?

  21. Neither did I have an Easy Bake Oven. Never even heard of it growing up in the Philippines. Actually, in Asia, the oven is probably the least used kitchen equipment. We like to stir-fry, boil, stew, poach, steam, deep fry…even desserts! Ovens are for storing big pots! LOL! I only gained interest in baking about a few years ago. BUt you know, Laura, you could have fooled me! Seems like you’ve been baking forever! Hats off!

Leave a Reply

Your email address will not be published. Required fields are marked *

*
*

© 2018 TUTTI DOLCI | PHOTO & RECIPE POLICY