Oh, what a lovely blueberry cake! 😍

This blueberry cake becomes really soft and extra good because there's grated marzipan in the batter.

The delicious almond caramel that forms the tosca glaze becomes crunchy and a bit delightfully chewy at the edges. 

 

 

Ingredients: 

Blueberry Cake:
♥ 200 g butter
♥ 200 g sugar
♥ 1 tsp vanilla sugar
♥ 200 g real marzipan (see tips)
♥ 4 eggs
♥ 250 g flour
♥ 1 tsp baking powder
♥ 200 g blueberries (fresh or frozen, see tips)

Tosca Glaze:
♥ 100 g butter
♥ 80 g sugar
♥ 2 tbsp light syrup
♥ 1 tbsp flour
♥ 1 tbsp cream
♥ 100 g almond flakes

 

Method: 

Blueberry Cake:

Whisk soft, room temperature butter with sugar and vanilla sugar. 

Grate the marzipan using a grater and add it to the buttercream.

 

 

Continue whisking until the marzipan is well blended with the buttercream. 

Then whisk in the eggs, one at a time, and beat well between each egg.

Set aside 50 grams of flour. Mix the remaining 200 grams of flour with baking powder and fold it into the buttercream. 

Place the blueberries in a bowl. Mix the berries with the flour you have set aside.

 

 

Then fold this into the batter.

 

 

Place the batter in a round pan (26 cm in diameter) with parchment paper at the bottom. 

 

 

Bake the cake in the middle of the oven at 180°C for about 25 minutes. 
 

Tosca Glaze:

While the cake is baking, prepare the almond glaze. 

Place all the ingredients except the almond flakes in a small saucepan.

 

 

Heat until the butter melts while stirring the glaze smooth.

Mix in the almond flakes.

 

 

 

When the cake has baked for 25 minutes, take it out of the oven.

 

 

Spread the glaze over the cake with a tablespoon.

 

 

Place the cake back in the oven and bake for about another 20 minutes, until the glaze is golden brown.

 

 

Cool the cake completely in the pan.

Loosen it from the pan with a sharp knife. Carefully remove it from the pan and peel off the parchment paper from the bottom. Place the cake on a suitable plate.

 

 

This blueberry cake is highly recommended! 
 

 

Super delicious with the thick almond caramel on top of the cake! 

 

 

Tips:

♥ Both fresh and frozen blueberries can be used, and if you use frozen blueberries, mix them with the flour while they are still frozen. I used frozen wild blueberries here.

♥ Use so-called real marzipan with at least 50% almond content. Figure marzipan with lower almond content doesn't handle baking very well. 

 

 

♥ The cake stays soft for several days if wrapped in plastic. The cake is also good to freeze.

♥ Many different varieties of tosca cakes can be found HERE. 

 

 

Delicious blueberry cake! 

 

 

Enjoy! 

 

 

 

♥ ♥ ♥ ♥ ♥ ♥