Ultra Soft Blueberry Danish Cake with a Crispy Almond Crust

On dine chez Nanou

Sometimes, the best thing you can do to melt the stress away is to make a rich and delicious dessert and serve it up with your favorite coffee. This recipe for Ultra Soft Blueberry Danish Cake with a Crispy Almond Crust is decadent and dreamy. These sweet treats are perfect for a small family gathering. Serve them up for breakfast and be everyone’s hero for the day. The hardest part will be waiting for them to cool after baking.


  • 400 grams almond paste (or marzipan)
  • 200 grams sugar
  • 4 eggs
  • 160 grams flour
  • 1 teaspoon yeast
  • 250 grams fresh blueberries (or frozen blueberries)
  • 50 grams butter
  • 75 grams flour
  • cinnamon powder
  • 75 grams sugar


  1. In an electric mixer, combine the almond paste, sugar, and eggs.
  2. Add the flour and yeast to get a smooth paste.
  3. Preheat oven to 180 degrees Celsius.
  4. Spread the dough in a greased and floured cake pan.
  5. Place the blueberries on top. Set aside.
  6. In a bowl, add the butter, flour, a pinch of cinnamon, and sugar.
  7. Mix with your fingertips to get a crumbly texture.
  8. Spread the mixture on top of the cake and bake for 30 to 35 minutes.
  9. Cool before serving.
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