Coconut Almond Blueberry Cake (Print Version)
# Ingredients:
01 -
1 2/3 cups almond flour
02 -
2/3 cup finely shredded unsweetened coconut
03 -
1 1/4 cups sugar
04 -
1 teaspoon sugar for sprinkling
05 -
1/2 cup plus 1 tablespoon self-rising flour
06 -
1/4 teaspoon salt
07 -
4 large eggs
08 -
3/4 cup plus 2 tablespoons unsalted butter, melted and cooled
09 -
1 1/2 teaspoons vanilla extract
10 -
2 teaspoons finely grated zest of 2 lemons
11 -
1 1/4 cups fresh blueberries
12 -
1/4 cup sliced almonds
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line with parchment paper, or grease a 9-inch springform pan or square pan with butter.
02 -
In a large mixing bowl, whisk together almond flour, coconut, sugar, self-rising flour, and salt to aerate and remove lumps.
03 -
In a separate medium bowl, lightly whisk the eggs. Add melted and cooled butter, vanilla extract, and lemon zest, whisking until well combined.
04 -
Pour the wet mixture into the dry ingredients and whisk to combine.
05 -
Fold in 1 cup of the blueberries. Pour the batter into the prepared pan. Distribute the remaining blueberries and sliced almonds evenly on top. Sprinkle with the remaining teaspoon of sugar.
06 -
Bake for approximately 40 minutes, or until a skewer inserted into the center comes out clean. Adjust baking time if necessary.
07 -
Set aside the cake for 30 minutes before removing it from the pan. If using parchment paper, remove it at this stage.
08 -
Serve the cake warm, cool, or at room temperature for the best flavor.
# Notes:
01 -
Adjust the baking time based on your oven. If edges darken too quickly, reduce baking time to avoid over-baking.