Friday, 10 May 2013

Blueberry-Hazelnut Cake

The Marionberry-Hazelnut Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers  is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce. 


 I have never seen Marionberries before and its not easy to reasonably priced berries such as blackberries or raspberries locally, so I decided to settle on blueberries for this cake.  I thought the blueberries and almond nibs made a pretty pattern on top of the cake. 


The cake texture is moist, fine and soft. This is one of the cakes from this book which I enjoyed more than others much because of the aroma in each bite coming from the ground hazelnut/almonds. 


The flavourful cake was enhanced by the berries and the crunchy nuts on top. Overnight, I'd say this is a very delightful tea cake which is fairly simple to make as well.


I baked half the cake in a loaf pan and below is my ingredients list for half the recipe. For the full recipe, please go to Janis of The Kitchen is My Shrink.

 Blueberry-Hazelnut Cake (1 loaf)
  • 1/2 cups + 2 tbsp of ground hazelnut meal or almond meal (I used a combination)
  • 56 g of butter at room temperature
  • 1/4 cup granulated sugar
  • 1/4 cup firmly packed brown sugar
  • 1 1/2 large eggs
  • 1/4 tsp almond extract (omitted)
  • 1/4 cup all purpose flour
  • 3/4 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 cup fresh or frozen berries
  • 1 tbsp Demenara or turbinado sugar
  • 1/6 cup hazelnuts, toasted, skinned and chopped, or sliced almonds 



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26 comments:

  1. kitchen flavours10 May 2013 at 09:46

    Hi Mich,
    Lovely looking cake, with the blueberries and almond nibs! This is another winner cake indeed! Love its soft, tender texture. Another keeper recipe!

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  2. Jacqueline @Howtobeagourmand10 May 2013 at 10:15

    Really interesting. I didn't know what Marionberries were either - had to look it up ;-) In Scotland we would call them brambles, in England blackberries they do taste lovely but I'm a huge fan of blueberries too and love how they pair so well with almonds and hazelnuts in this delicious cake!

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  3. Dawn @ Words Of Deliciousness10 May 2013 at 10:47

    This is a beautiful cake. I love the blueberries and hazelnuts that you used.

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  4. Mel10 May 2013 at 12:48

    Sounds yummy on the combination of blueberries and hazelnuts together. By the look of the moist texture I am sure it is delicious!

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  5. Baking Diary10 May 2013 at 14:10

    your version looks scrumptious! Inspiring me to give this a try too!

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  6. Esther@thefussfreechef10 May 2013 at 14:58

    The cake looks wonderfully moist and i love the brown colour from the demerara and brown sugar. Reminds me alot of the cakes i used to eat in australia. Berries and brown sugar, yummy.

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  7. mayck-law. Blogspot.com10 May 2013 at 16:52

    I have some blueberries left in the fridge, i may try this out !

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  8. Bam's Kitchen10 May 2013 at 17:56

    Those close pictures are very temping. I was going to take a bite but I would not to ruin your pretty picture. I love macadamia nut and blueberries so this would be a lovely bread for me to try. Happy baking and take care and have a super weekend. BAM

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  9. Alida10 May 2013 at 20:32

    Yet another great recipe Mich! I love the look of this cake especially the hazelnuts around it. Blueberries will be in season here very soon... bookmarking!

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  10. Ana Regalado10 May 2013 at 20:40

    Mich , please ! Don't tempt me lol Your cake looks wonderful ! The moist texture looks very inviting :D

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  11. ann low10 May 2013 at 20:50

    Gosh! you've made my favourite cake. Can wait to bake this yummy cake :)

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  12. Angie's Recipes10 May 2013 at 22:02

    I can never get enough of this kind of cake..moist and loaded with great ingredients.

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  13. Unknown11 May 2013 at 05:34

    Ooh I think I like your version better than the marionberries. Blueberries are always delicious in a cake. Very tempting pictures again!!

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  14. Nami | Just One Cookbook11 May 2013 at 07:09

    When berries, especially blueberries, are in the cake, I get really excited to look closer and wish to eat it. Love the hazelnut combination too.

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  15. Jessie-CookingMoments11 May 2013 at 17:51

    Mich, I have never heard of marionberry before, wonder how they look like but I like your blueberry version for this cake! Blueberry is currently selling for nearly $10 per punnet so I have stopped buying it for a while. Your cake looks very moist there!

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  16. Sonia ~ Nasi Lemak Lover11 May 2013 at 19:26

    Got both berries and nut on top of the cake, sure taste good! Happy Mother's Day to you.

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  17. What's Baking??11 May 2013 at 21:55

    Hey Mich, I'm salivating by looking at your cake. It looks so soft and simply berry-licious.. Happy Mothers Day, my dear!

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  18. lena12 May 2013 at 17:39

    i havnt made this cake yet..i hv blueberries, strawberries and some blackberries too..i'll see what to do..

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  19. Kit @ i-lostinausten15 May 2013 at 06:04

    Lovely moist cake & very berrilicious too! We love this cake very much too. ;)

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  20. Amelia15 May 2013 at 21:25

    Hi Mich, another delectable cake. Look awesome and I love hazelnuts and blueberry too.

    Best regards.

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  21. Alice17 May 2013 at 15:14

    hi Mich, all gave good reviews about this cake, so excited to bake this cake tomorrow :)
    you did a beautiful job!
    I will use blueberries too and almond :)

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  22. Emily17 May 2013 at 18:10

    Love the idea of blueberries and just look at that layer of almonds! Yumms!

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  23. Chaya20 May 2013 at 23:43

    I used blueberries also. I have no idea what a marionberry is. Your cake looks delish and I know, it must be. Great job.

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  24. Anonymous24 May 2013 at 16:31

    Hi Mich,
    what a beautiful cake. This is definitely another keeper in our household.

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  25. Amy26 July 2013 at 13:36

    Your cake is beautiful and sounds perfect for afternoon tea. :) Great substitute using blueberries for your cake.

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  26. iLeaf Ritz Banquets30 July 2014 at 18:09

    Looking yummy and delicious. hazelnut cake texture is moist, fine and soft. Ingredients for this cake is very less so i am going to try this cake.

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