Blueberry Almond Lemon Cake
A bright blueberry almond lemon cake that serves equally well for breakfast as it does for dessert. It is light, refreshing, and will have you going back for just one more bite.
Yield: 8 servings
  • ½ cup + 2 tbsp unsalted butter, room temperature
  • 1 cup sugar
  • 2 meyer lemons, finely zested and juiced to get 2 tbsp
  • 1 tsp vanilla extract
  • 3 large eggs
  • ⅔ cup flour
  • ⅛ tsp salt
  • ¾ cup + 2 tbsp almond flour
  • 7 oz blueberries, fresh or frozen
  • ½ cup + 1 tbsp powdered sugar
  1. Heat oven to 400F. Grease an 8x4.5-inch loaf pan. Line with parchment paper and set aside.
  2. Combine the butter, sugar, lemon zest, 1 tbsp of the lemon juice, and the vanilla in the bowl of a stand mixer fitted with the paddle attachment. Cream together on high speed for 3-4 minutes, or until light and fluffy. Scrape down the sides of the bowls. On medium speed, add the eggs one at a time. Scrape down the sides of the bowl. Add in the flour, salt, and almond flour in three additions. Fold in three quarters of the blueberries and scrape the batter into the prepared loaf pan.
  3. Place the cake in the oven and bake for 15 minutes. Remove and sprinkle the remaining blueberries on top. Return to the oven and bake for another 15 minutes. Cover loosely with foil and bake for 25-30 minutes more, or until a toothpick inserted in the center comes out clean. Remove and let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
  4. Meanwhile, make the icing. Whisk together the remaining 1 tbsp of lemon juice and the powdered sugar. Pour it over the cake and gently spread it out using an offset spatula. Slice and serve once cooled.
Recipe from Ottolenghi Simple
Recipe by Joanne Eats Well With Others at