Blueberry, Almond and Lemon Cake
There were two berry recipes this week in the NYTimes from Yotam Ottolenghi. One was a pistachio and raspberry tart and the other was a blueberry, almond and lemon cake. I went with the latter one although I do plan on getting to the tart at one point this summer.
Super easy recipe and an absolute winner.
1 stick unsalted butter at room temperature
1 cup sugar
1 tsp. lemon zest plus 1 tbsp. lemon juice
1 tsp. vanilla extract
2/3 cup flour
1 1/4 tsp. baking powder
1/4 tsp kosher salt
1 cup almond flour
1 1/2 cups fresh blueberries
2/3 cup confectioners sugar
Preheat the oven to 375. Grease a 9 or 8-inch loaf pan with butter (or spray) and line with parchment paper
Beat together butter, sugar, lemon zest and vanilla at a high speed for about 3/4 minutes until light colored. Add in the 3 eggs, one at a time beating in between each time.
In a separate bowl whisk together the flour, baking powder, salt and almond flour. Add the dry ingredients to the butter mixture, in three additions, beating in between.
Fold in 3/4 cup fo the blueberries by hand and then pour into the loaf pan. Bake for 15 minutes. Then sprinkle the blueberries over the top of the game. Let it bake for another 15-20 minutes. Then cover loosely with tin foil and bake another 25 minutes or until an inserted knife comes out clean.
While the cake is cooling make the icing. Mix the confectioners’ sugar with the lemon juice, you can always add a little bit more lemon juice if it isn’t smooth enough. Take the cake out of the loaf pan when cool, dribble the icing over the top. Let the icing set for about 30 minutes and serve.