Ultra Soft Blueberry Danish Cake With A Crispy Almond Crust Recipe

Name: Ultra Soft Blueberry Danish Cake With A Crispy Almond Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups almond paste or marzipan; 1 cup sugar; 4 eggs; 1 1/4 cups flour; 1 teaspoon yeast; 1 1/2 cups fresh blueberries or frozen blueberries; 3 1/2 tablespoons butter; 5/8 cup flour; cinnamon powder; 6 tablespoons sugar

Servings: persons

1 3/4 cups almond paste or marzipan
1 cup sugar
4 eggs
1 1/4 cups flour
1 teaspoon yeast
1 1/2 cups fresh blueberries or frozen blueberries
3 1/2 tablespoons butter
5/8 cup flour
cinnamon powder
6 tablespoons sugar

1
In an electric mixer, combine the almond paste, sugar, and eggs.
2
Add the flour and yeast to get a smooth paste.
3
Preheat oven to 180 degrees Celsius.
4
Spread the dough in a greased and floured cake pan.
5
Place the blueberries on top. Set aside.
6
In a bowl, add the butter, flour, a pinch of cinnamon, and sugar.
7
Mix with your fingertips to get a crumbly texture.
8
Spread the mixture on top of the cake and bake for 30 to 35 minutes.
9
Cool before serving.

1356

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 3/4 cups almond paste or marzipan, 1 cup sugar, 4 eggs, 1 1/4 cups flour, and more.

Yes, Ultra Soft Blueberry Danish Cake With A Crispy Almond Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ultra Soft Blueberry Danish Cake With A Crispy Almond Crust

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