Blueberry Almond Cake

Ingredients

• 3/4 cup (180ml) of melted unsalted butter
• ¼ cup (60 ml) canola oil
• 1 cup (200 g) sugar
• 2 eggs
• 1 ½ (7.5 ml) tsp pure almond extract
• ¼ cup (60 ml) water
• 1 ½ cups (180 g) flour
• 2 tsp (10 ml) baking powder
• 1 tsp (5 ml) salt
• 6 oz (170 g) fresh blueberries
• ¼ cup (50 g) raw sliced almonds
• 1-2 tbsp (13 g) of powdered sugar for garnish

Instructions

1. Preheat oven to 350F/(176C) degrees.
2. Spray a 10” (25 cm) deep dish, removable bottom, fluted tart pan with baking spray. Set aside. (you can also use a regular cake pan, or turn this into muffins too)
3. In a large bowl combine melted butter, canola oil, and sugar. Mix well until combined. Then with a wire whisk whip in eggs, whisking until combined. Add almond extract and water and stir well.
4. In a small bowl combine flour, baking powder and salt whisk until combined. Add flour mixture to wet mixture, stir gently with a wooden spoon or spatula. Add blueberries, stirring in gently.
5. Pour batter into prepared pan and top with a sprinkle of raw almonds. Bake for 25-30 mins until golden brown and a toothpick comes out clean.
6. Remove cake from the tin. Place on a cake stand and dust with powdered sugar.