Breakfast Recipes: Blueberry Almond Greek Yogurt Cake
This irresistible yogurt cake is drizzled with a sweet almond glaze…delicious!
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups all-purpose flour
1 package (8 oz.) almond paste
1 cup granulated sugar
5 large eggs
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Greek yogurt
2 cups blueberries, plus extra for topping
1/4 cup sliced almonds
1/4 cup powdered sugar
1 teaspoon almond extract
1 tablespoon milk
Preheat oven to 350° F. Spray a springform pan with baking spray. Combine almond paste and sugar and mix until paste and sugar are small granules. Beat in butter.
Add eggs one at a time, then add vanilla and beat until mixture is smooth.
In another bowl, whisk together flour, baking powder and salt, then add to butter and sugar mixture until combined. Add Greek yogurt and mix well.
Gently fold in blueberries and pour batter into prepared pan; tap pan on counter gently to release any air bubbles.
Bake until a toothpick inserted in center comes out clean, about 1 hour. Let cool in pan 10 minutes, then remove sides of springform pan. While cake continues to cool, prepare glaze.
In a small bowl, combine almond extract, milk and powdered sugar until smooth.
When cake has cooled completely, drizzle glaze over top. Sprinkle with sliced almonds and additional blueberries. Slice and serve.