Blueberry Almond Frangipane Loaf Cake

Directions

1. Preheat the oven to 350 degrees F. Brush a 9”x5” loaf pan with olive oil  and line with parchment paper. Set the pan aside.

2. Make the frangipane by mixing all of the ingredients together until smooth in a medium bowl. Set aside while you make the cake batter.
3. In a medium bowl, whisk together the all purpose flour, almond flour, sugar, baking powder, baking soda, and salt until combined.
4. In a large bowl, mix together the 2 large eggs, Kyoord EVOO, milk, lemon zest, vanilla extract until combined. Tip the dry ingredients into the large bowl and lightly fold with a spatula until fully incorporated and smooth. Fold in the blueberries. The batter will be quite wet.
5. Pour ½ of the batter into the lined pan. Using a Tbsp or cookie scoop, spoon ¾ of the frangipane evenly across the layer of batter, swirling to cover fully. Toss a few berries and ¼ cup of sliced almonds you set aside for topping over the  frangipane.

6. Cover with the remaining cake batter. Top with the last few spoons of frangipane, and sprinkle the remaining ¼ cup of almonds and ¼ cup of blueberries on top.

7. Bake the cake in the preheated oven for 50-65 minutes until a toothpick comes out clean, and the tops and sides are golden brown.
8. Let cool for 10 minutes. Remove parchment and dust with powdered sugar for an elegant presentation. Cut generously thick slices and enjoy!