Hazelnut Blueberry Cake with Nutella and Lattice Top
Czech-style hazelnut shortbread tart with fresh blueberries cooked down with sugar, topped with a lattice crust and served with Nutella. The dough combines toasted hazelnuts, lemon zest, and butter for a tender base that holds a thin layer of compote. Baked until golden and cooled before serving with a dollop of hazelnut spread per slice.
Ingredients
- 2 cups all-purpose flour
- 3 ½ oz peeled hazelnuts
- 8 ½ tbsp butter
- ¾ cups powdered sugar
- ¼ cups sugar
- 1 egg
- 1 egg yolk
- 1 zest lemon
- ⅛ oz baking powder
- blueberries
- salt(optional)
- 3 ¼ oz Nutella
Instructions
- 1
Toast the hazelnuts briefly in the oven, then chop them using a food mixer.
- 2
Pile the flour on a pastry board. Add softened butter cut into pieces, sugar, egg, egg yolk, lemon zest, baking powder, and a pinch of salt in the center.
- 3
Mix everything together quickly, then add the chopped hazelnuts and continue mixing until the dough is homogenous.
- 4
Roll three quarters of the dough into a disc approximately ⅓" thick.
- 5
Use the dough to line the bottom and sides of a greased and floured 8 ⅔" diameter cake tin.
- 6
In a non-stick saucepan, cook the blueberries on low heat with a tablespoon of sugar until most of the liquid has evaporated.
- 7
Spread a thin layer of the blueberry mixture over the dough surface.
- 8
From the remaining dough, make strips and arrange them across the top in a lattice pattern.
- 9
Bake in a preheated oven at 350°F for approximately 40 minutes.
- 10
Remove from the oven and allow to cool before serving.
- 11
Accompany each slice with a portion of Nutella.
Tips
Toast hazelnuts just before chopping to enhance their flavor.
Keep butter softened but cool so it incorporates evenly into the dough.
Work the dough quickly to avoid overworking and toughening the crumb.
Cook blueberries on truly low heat to prevent them from breaking down completely.
Good to Know
Cover and refrigerate up to 2 days. Serve at room temperature or slightly chilled.
Dough can be made up to 1 day ahead and refrigerated. Assemble and bake on the day of serving.
Slice while cool and serve with approximately 15 g Nutella per portion. Pairs well with coffee or tea.
Common Mistakes
Overmix the dough to avoid developing gluten and creating a tough crust.
Cook blueberries too long to avoid them breaking down into a jam with no texture.
Skip toasting the hazelnuts to avoid losing depth of flavor.