Rena Meyer

Little Blueberry, Raspberry & Almond Cakes

Rena Meyer
Little Blueberry, Raspberry & Almond Cakes

This dessert is based on a recipe that I used to make at a restaurant that I worked at in Ithaca, NY, and it's delicious for breakfast, brunch, or as the last course for dinner because it's similar to a coffee cake. It doesn't take more than 15 minutes for the batter to come together, which makes it really easy to prepare, and it's easy to transport to a picnic or the beach. Plus, you can use any berries or stone fruit that you want in lieu of the blueberries and raspberries. It's the perfect summer recipe.

Happy 4th of July!

Active Time: 30 minutes
Total Time: 1 hour
Makes:  10 to 12 individual cakes, 1 large 9"x13" pan of brownies


1 cup (2 sticks) unsalted butter
2 cups (1 pint) half & half
1 7-0z package almond paste (just shy of 1 cup)
1 teaspoon vanilla extract
½ teaspoon almond extract

2 cups all-purpose or gluten-free flour
1 cup sugar
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon nutmeg
1 pint raspberries
1 pint blueberries



Preheat the oven to 350° F on convection if possible.

Put the butter and half & half in a saucepan and warm over medium heat until the butter is melted and the mixture is steaming. Put the almond paste, vanilla extract and almond extract in the bowl of a standing mixer (or you can use a large bowl with a hand-held beater), and mix for about a minute so until the almond paste softens and breaks into pieces. Pour a little bit of the warm half & half mixture into the almond paste and mix until the almond paste melts. Slowly add more liquid, until the almond paste has dissolved and all of the liquid is in the bowl.
In a separate bowl, blend all of the dry ingredients together. Slowly add the dry ingredients to the wet, mixing until just incorporated.
Spray 10 to 12 ramekins with non-stick spray or rub the insides with soft butter. Divide half of the batter between the ramekins, then sprinkle with half of the blueberries and raspberries. Top the fruit with the remaining batter and then sprinkle the remaining berries over the tops. Bake for 25 to 30 minutes, or until puffed and golden. A skewer inserted into the middle should come out clean.
Let the cakes cool slightly before serving. This dessert is best with whipped sour cream or vanilla ice cream.
*If you don’t have ramekins, you can bake this batter in muffin tins with muffin paper liners. Alternatively, you can bake it in a large baking dish. Cut it into squares or wedges before serving.