🫐 Almond Dream Cake with Blueberry Jewels

Earthy, rich, and naturally sweet. A golden, tender crumb with pockets of juicy berries, a cozy slice of countryside comfort.

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Inspired by Mediterranean simplicity and forest sweetness, it blends the earthy richness of almond flour and olive oil with bursts of juicy blueberries. It’s the kind of cake that feels like a warm hug — perfect with a cup of tea, shared slowly with someone you love.

📝 Ingredients (serves 8)

• 4 eggs (200 g) at room temperature

• 150 g sugar

• 120 g extra virgin olive oil

• 1 teaspoon vanilla extract

• 115 g all-purpose flour

• 125 g almond flour

• 1 pinch of salt

• 2 teaspoons baking powder

• 300 g blueberries at room temperature - divided in 2 portions

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🍳 Instructions

1. Prep the oven and pan

• Preheat the oven to 175°C (350°F).

• Lightly grease the round cake pan or line it with parchment paper.

2. Beat the wet ingredients

• In a large bowl, beat the eggs and sugar until light, pale, and fluffy.

• Add the extra virgin olive oil and vanilla extract, whisking until well combined.

3. Mix the dry ingredients

• In a separate bowl, whisk together the all-purpose flour, almond flour, salt, and baking powder.

• Gently fold the dry mixture into the wet ingredients until just incorporated.

4. Add the blueberries

• Carefully stir in 1 portion of the blueberries.

• Pour the batter into the prepared pan and scatter the remaining blueberries on top.

5. Bake and cool

• Bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean.

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

🌿 Kuisit Tip

This cake is even better the next day—let it rest overnight to deepen the almond and berry flavors. Sprinkle with powdered sugar before serving for an elegant, rustic finish.