Almond Croissant Blueberry Loaf
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Recipe Intro From bakedwithlovebyivy
Imagine an almond croissant and a blueberry muffin had a baby... in the form of a loaf cake. Blueberry batter with an almond cream filling, topped with toasted almonds and dusted with powdered sugar. You have to give this recipe a try.
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ingredients
Blueberry Cake
- 1 stick (1/2 cup) unsalted butter
- 1 cup granulated white sugar
- 2 eggs
- 2 tbsp sour cream or plain yogurt
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup plus 2 tablespoons all purpose flour
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup blueberries
- 1 tbsp all purpose flour, for coating the blueberries
ingredients
Almond Filling and Topping
- 3/4 cup plus 2 tablespoons almond flour
- 1/2 cup granulated white sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 tbsp all purpose flour
- 1 egg
- 1 tbsp half n half
- 3/4 cup slivered almonds, for topping
- 1 tbsp powdered sugar, for dusting
Method
Cake Directions
Step 1
Preheat your oven to 350 degrees Fahrenheit.
Step 2
In a large bowl cream together your butter and sugar.
Step 3
Add eggs one at a time, mixing until smooth. Add in sour cream and mix.
Step 4
In a medium bowl mix together the flour, baking powder, and salt.
Step 5
Add the vanilla extract to the milk and mix.
Step 6
Add the dry mixture to the butter mixture in 3 parts, mixing between each addition, alternating with with the milk mixture. Make sure to end on the flour mixture.
Step 7
Toss the blueberries in flour to coat and then fold them into the batter.
Filling and Assembly
Step 1
Add all of the almond filling ingredients: almond flour, sugar, extracts, egg, flour, and half n half to a medium bowl.
Step 2
Mix until a smooth paste forms.
Step 3
Transfer half of the blueberry batter to a greased standard loaf pan that’s also lined with parchment paper. Add the almond cream to the center and then top of with the rest of the blueberry batter.
Step 4
Sprinkle the slivered almonds in an even layer on top.
Step 5
Bake for about 40-45 minutes or until a toothpick inserted comes out with a few moist crumbs. The loaf might feel slightly soft in the center, that is the almond cream. The almond cream center will firm up after the cake comes out of the oven and cools off.
Step 6
Release the cooled loaf from the pan and dust with powdered sugar.
Step 7
Slice and enjoy!