Rating: 4 stars
21 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 11

Combine the dry ingredients the night before for a quick morning start. Serve this cake warm or at room temperature.

Recipe by Southern Living January 2013

Gallery

Credit: Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary

hands-on:
20 mins
total:
1 hr
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Whisk together first 4 ingredients in a large bowl.

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  • Sift together flour and next 3 ingredients in another bowl. Stir flour mixture into egg mixture just until dry ingredients are moistened.

  • Toss 1 1/4 cups blueberries in 1 Tbsp. flour; fold into batter. Pour into a lightly greased 9-inch springform pan. Sprinkle with remaining 1/4 cup blueberries.

  • Stir together 2 Tbsp. turbinado sugar, sliced almonds, and cinnamon; sprinkle over batter.

  • Bake at 400° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes; remove sides of pan.

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