The original Finnish Almond Cake is absolutely moist and delicious, but add some hand picked Alaskan Blueberries and your taste buds will thank you all day.
1 1/4 C Sugar
1 1/2 tsp Pure almond extract
2/3 C Milk
1 1/4 C Flour
1/2 tsp Baking powder
1 Stick melted butter
Blueberries (fresh or frozen-not thawed)
Beat sugar, egg, almond and milk well. Add flour and baking powder. Add melted butter. Gently fold blueberries into batter. Spray cake pan with non-stick cooking spray. Bake at 350 degrees for 50-60 minutes. Edges must be a nice golden brown color. Cool in pan before removing. Cake might break if you try to remove it too soon. Sprinkle with confectionery sugar, slice and serve.
Variations: Before pouring the batter into the pan, sprinkle with almonds slices all over the bottom. For Chocolate Almond Cake, add 1 packet pre-melted chocolate to the end of the batter.