Blueberry, Almond and Lemon Cake
2 hrs 15 min8 servings
A tender loaf cake with almond flour, fresh blueberries, and a bright lemon glaze.
| prepPreheat oven to 375°F / 190°C | |||||||||
| prepGrease a 9- or 8-inch / 21 cm loaf pan with butter, line with parchment paper sling, and butter the paper | |||||||||
| ½ cup plus 150 g unsalted butter, at room temperature | Cream butter, sugar, zest & vanilla 3–4 min | Add eggs in three additions, scrape bowl | Add dry ingredients in three additions, mix until combined | Fold in blueberries for batter, scoop into pan | Bake 15 min, top with remaining blueberries | Bake 15–20 min, cover loosely with foil | Bake 25–30 min until golden, knife comes out clean | Cool in pan 10 min, turn out onto rack to cool completely | Pour icing over cake, spread gently, set 30 min |
| 1 scant cup / 190 g granulated sugar | |||||||||
| 1 teaspoon lemon zest | |||||||||
| 1 teaspoon vanilla extract | |||||||||
| 3 large eggs, beaten | |||||||||
| 90 g all-purpose flour, sifted | Whisk flour, baking powder, salt & almond flour | ||||||||
| 1¼ teaspoons baking powder | |||||||||
| ⅛ teaspoon salt | |||||||||
| 110 g almond flour | |||||||||
| about ¾ of the 200 g fresh blueberries (for batter) | |||||||||
| remaining fresh blueberries (for topping) | |||||||||
| 1 tablespoon lemon juice | Whisk lemon juice & icing sugar until smooth | ||||||||
| 70 g confectioners' sugar | |||||||||
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