Blueberry Christmas Cake
A festive, fluffy cake filled with tart blueberries and a hint of almond flavor, perfect for the holidays!
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Preheat oven to 350°F and spray a 9×13-inch pan with nonstick spray.
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Beat the eggs and sugar until pale, thick and soft peaks form.
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Mix the butter and almond extract until smooth.
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Gradually add the flour, mixing until combined.
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Fold in blueberries; the batter will be thick.
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Spread the batter in the pan and bake for 40-50 minutes, until golden brown and a toothpick comes out clean.
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Allow to cool completely, then dust with powdered sugar before slicing.
- Use fresh or frozen blueberries; no need to thaw if frozen.
- The batter will be thick – use a silicone spatula to spread it evenly.
- Beating the eggs and sugar to soft peaks ensures that the cake rises nicely.
