For all you Boy George Fans, my title nod to the 80’s.  Have I mentioned the Food52 Cookbook Club?  I’m sure I have.  From the geniuses at Food52, a Facebook group that features a cookbook each month.  A cynic might say “what a great marketing idea!”.  Ok, it is, but it is actually a wonderful way to share insights and critiques on a book.  By the end of each month, you have a pretty darn good idea which recipes are winners and which are not so great or need some tweaking. Photos for each recipe and a comment or two posted by members…invaluable.  I literally have cookbooks I have never made a single thing from but when Food52 features it, I’m trying recipes from the book like a crazy person.

This month’s selection is Dining In by Alison Roman.  I had picked up a copy awhile back at a cute indie bookstore, Leigh’s Favorite Books in Sunnyvale.  Aside from one fantabulous cookie recipe (click on the link to find out which cookie, I’m so evil) I already have thanks to Bon Appetit’. I didn’t see anything I felt compelled to try.  I shoved the book on a shelf and forgot about it.

Until, of course, it became this month’s featured Food52 Cookbook Club book.

My pictures don’t do justice to this Blueberry Cake with Almond and Cinnamon, but the requests for the recipe had me expediting this post.  Made for a happy hour postcard writing session (democracy in action), this cake was the star of the evening. Make it now while sweet, plump, blueberries can still be found at the Farmer’s Market.

This cake is hands down delicious.  Buttery, tender, not too sweet with a nice crunch from the sprinkling of sugar on top and a hint of spice from the cinnamon.  Hmmm, it’s dreamy. The recipe calls for both almond flour and all-purpose flour.  Despite not having any liquid the cake is very tender, actually surprisingly so.  I’m thinking its the almond flour.  Costco has a nice, reasonably priced almond flour.  Whole Foods has Bob’s Red Mill, nice, not so reasonably priced.  Don’t confuse it with almond meal which is not ground fine enough.

Another key to this recipe, beating the butter until it is nice and fluffy.  This aerates the batter adding to its tenderness.  I was surprised at how difficult it was to incorporate the flour mixture into the batter.  I dumped all of it in at once.  Next time I might try dividing the flour mixture and mixing it in a portion at a time.  The almond flour is a bit heavier than reg flour so use the fold method, like folding egg whites into a batter.  Don’t overdo it. The book has a teeny eeny mistake, it lists 2 cups of blueberries in the ingredients but calls for only 1-1/2 cups in the directions.  Just use 1-1/2 cups of berries, that’s plenty. If you are a blueberry-holic, toss the remaining 1/2 cup berries on top of the batter before sprinkling the sugar on top.

The cake does not rise significantly.  I baked it in a springform, but you could use a tart pan.  But in all honesty, I didn’t want to chance it…too many overflow experiences have caused me to be rather cautious.  I also tried a Honey Yogurt Pound Cake with Raspberries-yummy-ga-nummies. TBP (To be posted) soon.

So, get thee to the Farmer’s Market or grocers, buy some berries and bake this cake.  You’re welcome.  This book is not just a dessert book and judging by the posts on the Food52 page, I’ll be diving into the savory recipes soon.  I’ll get back to you when I do.

By the way, there is a Food52 Baking Club too, if you’re wondering…

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Blueberry Cake with Almond and Cinnamon

Ingredients

• Nonstick spray for the pan
• 1 cup almond flour
• ¾ cup all-purpose flour
• 1 tsp baking powder
• 1½ tsp ground cinnamon
• ¾ tsp kosher salt
• ¾ cup 1½ sticks unsalted butter, at room temperature
• ½ cup light brown sugar
• ¼ cup plus 3 tbsp granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups blueberries

Instructions

• Preheat the oven to 375°F. Spray a 9-inch fluted tart pan or round cake pan with nonstick spray.
• Whisk together the almond flour, all-purpose flour, baking powder, cinnamon, and salt in a medium bowl.
• Using an electric mixer, in a medium bowl, beat the butter, brown sugar, and ¼ cup of the granulated sugar together on medium-high speed until the mixture is super light and fluffy, 3 to 4 minutes.
• Scrape down the sides of the bowl and with the mixer on medium, add the eggs one at a time, beating until each one is incorporated, followed by the vanilla. Increase the speed to medium-high and beat until the mixture is pale and nearly doubled in volume, 4 to 5 minutes. Fold in the almond mixture until no dry spots remain. Gently add 1½ cups of the blueberries by hand, making sure you don’t totally smush them.
• Transfer the batter to the prepared tart pan and, using a spatula or the back of a spoon, smooth the top. Sprinkle the remaining 3 tablespoons granulated sugar on top and bake until the cake is deeply golden brown and pulls away from the edges slightly, 30 to 35 minutes. It should start to crackle a bit on top (what you’re looking for).
• Remove from the oven and let cool completely before slicing.

Notes

The cake can be baked 4 days ahead, wrapped tightly in plastic wrap, and stored at room temperature.