Blueberry, Almond and Lemon Cake

Blueberry, Almond and Lemon Cake

Total Time

1½ hours (active prep/cooking) + cooling time (30 minutes)

Servings

8–10 slices

Ingredients

• Butter: ½ cup (1 stick) + 3 tbsp / 150g, room temperature (plus extra for greasing)

• Sugar: 1 scant cup / 190g (granulated or superfine/caster sugar)

• Lemon: 1 medium, zest + 1 tbsp juice (for icing, adjust as needed)

• Vanilla extract: 1 tsp

• Eggs: 3 large, beaten

• All-purpose flour: ⅔ cup / 90g, sifted

• Baking powder: 1¼ tsp

• Salt: ⅛ tsp

• Almond flour (ground almonds): 1 cup / 110g

• Fresh blueberries: 1½ cups / 200g (divided)

• Confectioners’ sugar (icing sugar): ⅔ cup / 70g

Preparation Instructions

Step 1: Preheat Oven & Prepare Pan

• Heat oven to 375°F (200°C). Let it preheat fully for even baking.

• Grease a 9-inch or 8-inch (21cm) loaf pan with butter. Cut a strip of parchment paper to fit the pan (a “sling”) and line the bottom and sides; butter the parchment for easy release. Set aside.

Step 2: Cream Butter-Sugar Base

• In a stand mixer with the paddle attachment, combine butter, sugar, lemon zest, and vanilla extract.

• Beat on high speed for 3–4 minutes until pale, fluffy, and tripled in volume (this ensures air incorporation for a tender cake).

• Reduce speed to medium; add eggs in 3 batches, scraping down the bowl with a spatula after each addition. The mixture may appear slightly separated (normal); dry ingredients will integrate it.

Step 3: Combine Dry Ingredients & Fold Blueberries

• In a separate bowl, whisk sifted flour, baking powder, salt, and almond flour to remove lumps and distribute leavening agents.

• With the mixer on low speed, add the dry ingredients in 3 batches, mixing just until no white flour streaks remain (overmixing causes a dense cake).

• Critical Tip: To prevent blueberries from sinking, toss ¾ cup (150g) blueberries with 1 tbsp of the dry ingredient mix (flour/almond flour blend) to coat. Fold these coated berries into the batter, then gently fold in the remaining ½ cup (70g) blueberries.

• Scoop batter into the prepared pan, smoothing the top.

Step 4: Bake the Cake

• Bake 15 minutes. After this, sprinkle the remaining blueberries over the top.

• Continue baking for 15–20 minutes until golden brown on top but slightly jiggly in the center (it will finish cooking as it rests).

• Adjust for doneness: If the top browns too quickly, cover loosely with foil. Bake an additional 25–30 minutes (9-inch pan: 25 minutes; 8-inch pan: 30–35 minutes) until a toothpick inserted in the center comes out clean (or with a few moist crumbs).

• Remove from oven and cool in the pan for 10 minutes (to loosen). Transfer to a wire rack to cool completely (1 hour).

Step 5: Finish with Lemon Icing

• When cool, make icing: Whisk confectioners’ sugar with lemon juice until smooth and pourable (add more juice if too thick, or sugar if too thin).

• Pour icing over the cake, gently spreading to cover the top and sides. Let the icing set for 30 minutes before slicing.

Chef’s Tips & Variations

• Sugar Reduction: Halve the sugar (to 95g) for a balanced sweetness without overpowering the natural flavors.

• Gluten-Free Adaptation: Replace all-purpose flour with King Arthur’s Gluten-Free 1:1 flour or Cup4Cup flour.

• Blueberry Sinking Fix: Toss all blueberries with 1 tbsp dry ingredients before folding—prevents bottom-heavy clumps.

• Almond Flavor Boost: Add 1 tsp almond extract to the batter for richer nutty notes.

• Oven-Free Baking: Bake uncovered for 1 hour (no foil) for a moist, evenly risen loaf.

• Flavor Twists: Swap blueberries for cranberries + orange zest for a holiday version.

Home Baker Comments

• “Halved the sugar—the cake is still sweet, even without the icing!”

• “Added almond extract + vanilla for deeper almond flavor; perfection!”

• “Tossed all blueberries with dry ingredients—none sank!”

• “Gluten-free: Used King Arthur’s blend; wife loved it!”

Final Notes

This recipe balances nutty, citrus, and berry notes. Adjustments (sugar, gluten-free flours, or extracts) ensure versatility while maintaining a moist, tender texture. Enjoy!