Blueberry Almond Breakfast Cake

Ingredients

2 cups granulated sugar

3 large eggs, room temperature

3/4 cups  (12 tablespoons) salted butter, room temperature

1 teaspoon pure almond extract

2 teaspoons pure vanilla extract

2 cups all-purpose flour

12 ounces fresh blueberries (or frozen and thawed)

1 cup sliced almonds

Directions

Preheat oven to 350°F.  Spray a 9x13 baking pan with cooking spray.  Set aside.

In the bowl of a stand mixer, fitted with a paddle attachment, (or a large mixing bowl and an electric mixer), beat sugar and eggs for 5 minutes with an mixer on medium.  The volume of mixture will increase by almost half and will be thickened and light in color.

Add butter and extracts and beat for 2 more minutes.  Slowly add flour and beat until just combined.  Fold in blueberries.

Using a spatula, pour and smooth batter into prepared pan.  Sprinkle almonds on top.

Bake for 40-45 minutes until a toothpick comes out clean.

Allow to cook completely before serving, or cake will crack. If you can't wait, just know it will taste amazing!

DONNA'S NOTES:Use a serrated knife to cut cake. Cake freezes beautifully. Wrap individual pieces in plastic wrap and then place in a resealable freezer bag. Remove as desired. Allow to thaw for 10-15 minutes on counter before eating. Cake will keep for up to 6 months.