Moist Nectarine Cake Blueberries (Printable Version)
# What You'll Need:
→ Cake Batter
01 -
220 g all-purpose flour
02 -
1.5 tsp baking powder
03 -
0.5 tsp baking soda
04 -
0.5 tsp fine sea salt
05 -
115 g unsalted butter, at room temperature
06 -
150 g granulated sugar
07 -
2 large eggs, at room temperature
08 -
1 tsp vanilla extract or vanilla paste
09 -
180 g sour cream, at room temperature
→ Fruit Layer
10 -
2 medium nectarines, sliced
11 -
125 g fresh blueberries
→ Almond Streusel Topping
12 -
50 g almond flour or almond meal
13 -
30 g all-purpose flour
14 -
40 g cold unsalted butter, cubed
15 -
40 g granulated sugar
# Step-by-Step Directions:
01 -
Place the almond flour, all-purpose flour, cold butter, and sugar in the bowl of a food processor. Pulse until the mixture forms fine crumbs. Transfer to the refrigerator to keep cold. Grease and line the base and sides of a 23 cm springform cake pan.
02 -
Preheat oven to 165°C.
03 -
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt.
04 -
In a stand mixer bowl fitted with the paddle attachment or using an electric hand whisk, beat butter and sugar on medium-high speed until light and fluffy, about 3 minutes.
05 -
Scrape down the sides of the bowl, add the eggs and vanilla, and mix until just combined.
06 -
Add the flour mixture and sour cream to the butter mixture in three additions, alternating and beginning and ending with the flour. Mix until just combined. Pour the batter into the prepared cake pan and refrigerate for 20 minutes to firm up.
07 -
Arrange sliced nectarines and blueberries evenly over the batter. Sprinkle approximately 60 g (about 1/2 cup) of the cold streusel topping over the fruit.
08 -
Bake for 35–40 minutes, or until the cake is golden, the blueberries have burst, and the surface springs back when pressed lightly. A toothpick inserted in the center should come out clean.
09 -
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
# Helpful Notes:
01 -
Keep the streusel topping cold prior to baking for a crumbly texture.
02 -
Room temperature butter and eggs promote a smoother cake batter.
03 -
Test for doneness by inserting a toothpick; it should come out clean when the cake is ready.
04 -
Store leftovers in an airtight container in the fridge for up to 5 days or freeze slices for up to 3 months.
05 -
Reheat individual slices in a 150°C oven for 10–15 minutes to refresh.