Ingredients
- 11 tablespoons unsalted butter (at room temperature, plus extra for greasing the pan (unless you use spray))
- ¾ cup granulated sugar
- zest of one lemon
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 large eggs (beaten)
- ⅔ cup all-purpose flour
- 1¼ teaspoons baking powder
- 1 pinch salt
- 1 cup almond flour
- 1½ cups blueberries (fresh)
- 1 tablespoon lemon juice (more may be needed)
- ⅔ cup confectioners' sugar
Instructions
- Preheat the oven to 375°. Grease (butter or spray) a 9- or 8-inch loaf pan, and line it with a parchment paper sling, and grease the paper. Set the pan aside.
- Place butter, sugar, lemon zest and vanilla and almond extracts in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, or until lighter in color
- Lower the speed to medium. Add the eggs in three additions, scraping down the sides of the bowl as necessary. The mix may split (or break) a little but don’t worry: It’ll come back together once you add the dry ingredients
- In a separate bowl, whisk together the flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain.
- Fold in about ¾ of the blueberries by hand, then scoop the batter into the prepared loaf pan
- Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until a toothpick or knife inserted into the middle of the cake comes out clean. Remove from the oven and let it cool in the pan for 10 minutes. Remove the cake from pan using the parchment paper sling, and place it on a wire rack to cool completely
- When the cake is cool, make the icing: Add lemon juice and confectioners sugar to a bowl and whisk together until smooth. Add a bit more lemon juice if necessary, until the icing is barely pourable. Pour over the cake and gently spread over the top. The blueberries on the top of the cake may bleed into the icing a little, but this will add to its cool look
- Let the icing set (about 30 minutes), slice and serve
Notes
Makes Approximately 8-10 servings
Nutrition Facts
Blueberry, Almond, and Lemon Cake
Amount per Serving
Calories
330
% Daily Value*
Fat
20
g
31
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
89
mg
30
%
Sodium
81
mg
4
%
Potassium
54
mg
2
%
Carbohydrates
35
g
12
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
5
g
10
%
Vitamin A
478
IU
10
%
Vitamin C
3
mg
4
%
Calcium
68
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.