Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2.5ml) almond extract
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (50g) superfine almond flour
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1 1/2 cups (225g) fresh blueberries or raspberries
  • 1 tbsp (8g) all-purpose flour
  • 1 tsp (5ml) lemon juice
  • 2 tbsp (25g) sliced almonds
  • 1 tbsp (12g) granulated sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a small bowl, toss the fresh berries with 1 tablespoon of all-purpose flour and lemon juice until evenly coated.
  3. Cream the softened butter and 3/4 cup granulated sugar using an electric mixer until pale and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
  5. In a separate bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Gradually fold the dry ingredients into the butter mixture until just combined.
  6. Pour the batter into the prepared pan and spread evenly. Top with the prepared berries, sliced almonds, and sprinkle with 1 tablespoon of granulated sugar.
  7. Bake for 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack before slicing.