Blueberry Cake with Almond and Cinnamon

1. Prepare Baking Pan and Preheat Oven

Begin by preheating your oven to 375°F and preparing a 9-inch tart or cake pan with nonstick spray to ensure the cake releases easily after baking.

2. Whisk Dry Ingredients

In a medium-sized bowl, whisk together the almond flour, all-purpose flour, baking powder, cinnamon, and kosher salt. This will combine the dry ingredients evenly, ensuring that the baking powder and spices are well distributed throughout the batter.

3. Cream Butter and Sugars

In another medium bowl, use an electric mixer to beat the room-temperature butter with the light brown sugar and ¼ cup of granulated sugar until the mixture becomes super light and fluffy, which should take about 3 to 4 minutes.

4. Add Eggs and Vanilla

Add the eggs and vanilla extract to the butter-sugar mixture, continuing to beat with the mixer for an additional 4 to 5 minutes.

5. Fold in Dry Ingredients and Blueberries

Gently fold in the dry almond mixture and 1½ cups of the blueberries into the wet ingredients. Take care to fold rather than stir vigorously to maintain the airiness of the batter and prevent the blueberries from being crushed.

6. Transfer to Pan and Bake

Transfer the batter into the prepared pan, smoothing the top with a spatula or spoon. Sprinkle the remaining 3 tablespoons of granulated sugar over the top. Place the pan in the oven and bake for 30 to 35 minutes.

7. Cool and Serve

Allow the cake to cool completely in the pan. Once the cake is no longer warm to the touch, it is ready to serve and enjoy.