Originally posted January 27, 2012

One-Bowl No-Mixer Cakes: Blueberry Almond

One-Bowl No-Mixer Cakes: Blueberry Almond by alchemisty

The latest installment in the One-Bowl Cake series. This one is great for breakfast, or for any dessert.


  • 5 tablespoons butter, melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2/3 cup milk (or buttermilk)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups self-rising flour
  • 1 pint fresh or frozen blueberries
  • 1/3 cup slivered almonds
  • 2 tablespoons sifted powdered sugar
9-inch round


Preheat oven to 350°.

Coat a 9-inch round springform pan with vegetable oil or butter.

Put the melted butter in a mixing bowl. Add granulated sugar, stirring with a whisk. Add eggs, 1 at a time; stir well each time. Stir in milk, extracts and flour; stir well.

Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir).

Stir in blueberries and almonds. Spoon mixture into prepared pan, spreading evenly.

Bake at 350° for 35-40 minutes or until lightly browned and a wooden pick inserted in center comes out clean.

Cool 10 minutes in pan on a wire rack. Sprinkle with powdered sugar. Cut into wedges.

50 minutes



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