Blueberry, Almond and Lemon Cake
https://thehappyfoodie.co.uk/recipes/blueberry-almond-and-lemon-cake/
Adapted from: https://thehappyfoodie.co.uk/recipes/blueberry-almond-and-lemon-cake/
Ingredients
- 1 stick + 3 Tablespoons unsalted butter, at room temperature, plus extra for greasing
- 1 scant cup caster sugar
- 2 lemons: finely grate the zest to get 2 tsp, then juice to get 2 tbsp
- 1 tsp vanilla extract
- 3 large eggs, beaten
- 2/3 cup (90g) all purpose flour, sifted
- 1/8 tsp salt
- 1 cup (110g) ground almonds
- 1 1/2 cups (200g) blueberries
- 2/3 cup (70g) icing sugar
Instructions
- Preheat the oven to 375°F (180°C) convection.
- Grease and line an 8- or 9-inch loaf tin, and set aside.
- Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3-4 minutes, until light, then lower the speed to medium.
- Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but don't worry: it'll come back together.
- Add the flour, salt and almonds in three additions.
- Finally, fold in 3/4 of the blueberries, by hand, and pour into the prepared loaf tin.
- Bake for 15 minutes, then sprinkle the remaining 1/4 of the blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked.
- Cover loosely with tin foil and continue to bake for 25-30 minutes, until risen and cooked. Test by inserting a knife into the middle: it's ready if it comes out clean.
- Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
- Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don't worry: this will add to the look.