Everyone likes blueberry shake – but sometimes it can get a bit boring too. This is a version with much almond paste in, something that gives a wonderfully dense cake with a fine texture and great taste. Keeps good time – and can be frozen.

blueberry by shaking Brosarp
from Claes Karlsson “More than a blueberry shake”

Ingredients:
300 g almond paste, room temperature, i Bitar
1,5 cup sugar
125 g softened butter
3 eggs
2 dl flour
2 teaspoon baking powder
2 tbsp vanilla sugar
1 dl cream (light works well)
2 dl blueberry
2 shingle Inc.
1-2 teaspoon cinnamon or cardamom

Stir almond paste and sugar with electric mixer on low speed until it is a grainy mass. Add the butter, and whisk thoroughly. (Original recipe says 10 minutes – I got tired enough after two.) Add one egg at a time and whisk. Then stir in flour, vanilla sugar and baking powder, and finally crème fraîche. Pour into a greased mold (I used a 24 cm springform).

Wash and blueberries, but they need not Rinse. them into cubes. Mix with syrup and cinnamon or cardamom, and spread over batter.

Bake for about 175 ° C the 45-50 minutes. Serve with custard, cream, ice cream or maybe a small clique mascarpone with the icing sugar and vanilla.