Blueberry Cake Recipe with Almonds and Vanilla
Recipe type: Cake
Cuisine: German
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 115 g unsalted butter (plus extra for greasing)
  • 115 g caster sugar
  • 3 eggs, separated
  • 2 table spoons milk or orange juice
  • 1 tsp vanilla extract
  • ½ tsp almond essence
  • grated zest of 1 lemon
  • 125 plain flour
  • ½ tsp salt
  • 400 g blueberries, tossed
  • 1 tbs plain flour
  • 2 table spoons flaked almonds
  • icing sugar for dusting
  1. Preheat the oven to 170 degrees. Grease your cake tin (around 20 cm diameter) with butter.
  2. In a medium sized bowl cream the butter and sugar until thick and mousse-like.
  3. Add the egg yolks, one at a time, and then the milk/orange juice, vanilla extract, almon essence and lemon zest. Mix well.
  4. In a separate bowl whisk the egg whites until stiff. Gently fold in the yolk mixture, sift the flour, add the salt and fold in gently.
  5. Carefully mix in the blueberries then our the mixture into the cake tin.
  6. Bake for about 35 minutes.
  7. Dust with some icing sugar and serve warm or at room temperature.
Recipe by My Dinner at