Blueberry, Almond and Lemon Cake

Image source: Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

I saw this recipe in the Cooking section of The New York Times and, as usual, Bookmarked it. When I was ready to try it, I shopped for ingredients, but didn’t realize the almond flour I had at home was actually almond meal, a grittier, nuttier-tasting “flour.” I decided to use it anyway, and also incorporated suggested adjustments to the recipe for Blueberry, Almond and Lemon Cake by Yotam Ottolenghi. Alterations include decreasing the amount of sugar, separating eggs, beating egg whites, coating blueberries in dry ingredients, and baking for a shorter time uncovered.

The cake smelled so good coming out of the oven, I didn’t make the icing–the recipe below is essentially a Blueberry, Almond, and Lemon Loaf rather than a cake. Slice it and enjoy plain or with butter or cream cheese. The inside is super moist and the blueberries are–umm–berry sweet!

Happy baking, hon!

Fresh out of the oven.
Berry yummy!

Blueberry, Almond and Lemon Cake

Ingredients

  • ½ cup (1 stick) 150 grams unsalted butter, at room temperature, plus extra for greasing the pan (I used non-stick spray for greasing pan and parchment paper.)
  • 1/2 cup/95 grams granulated or superfine sugar (caster sugar)
  • 1 teaspoon lemon zest (grated lemon), plus 1 tablespoon lemon juice (or more juice as needed)
  • 1 teaspoon vanilla extract (vanilla essence)
  • 1 teaspoon almond extract
  • 3 large eggs, room temperature and separated
  • ⅔ cup/90 grams all-purpose flour (plain flour)
  • 1 ¼ teaspoons baking powder
  • ⅛ teaspoon salt
  • 1 cup/110 grams almond flour
  • 1 ½ cups/200 grams fresh blueberries
  • ⅔ cup/70 grams confectioners’ sugar (icing sugar)

Instructions

1. Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter or non-stick spray, line with a parchment paper sling and butter the paper. Set the pan aside.

2. Combine butter, sugar, lemon zest, vanilla and almond extract in a bowl and mix with paddle attachment. Beat on high speed for 3 to 4 minutes, until light. Add eggs yolks and beat. Don’t worry if mix splits a little: It’ll come back together once dry ingredients are added.

3. In a separate bowl, whisk together flour, baking powder, salt and almond flour.

4. Sprinkle about 1 Tablespoon of dry ingredients over blueberries (or just enough to coat blueberries) and carefully toss. Set blueberries aside. (Coating blueberries w/dry ingredients helps to keep them suspended in batter rather than sinking to bottom.)

5. Beat egg whites until they form stiff peaks.

6. In three additions, add dry ingredients to butter/sugar/egg mixture and mix just until no white specks remain. Fold in blueberries by hand. Fold in stiff egg whites. Spoon batter into prepared loaf pan.

7. Bake uncovered for approximately 1 hour. Test middle with toothpick and when it comes out clean, cake is done. Let cook in pan for at least 10 minutes before removing cake from pan and placing on wire rack to cool completely.

8. When cake is cool, make the icing: Add lemon juice and confectioner’s sugar to a bowl and whisk until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

Yield: 8 servings

2 thoughts on “Blueberry, Almond and Lemon Cake

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