Lemon, Blueberry, Almond Cake

Recipe by Catherine Pla, adapted from a recipe by Yotam Ottolenghi

Serves 8-10

Lemon, Blueberry, Almond Cake

This lemon-scented almond cake studded with berries will quickly become a favorite for breakfast, afternoon tea, or dessert.

Cake

• 1⁄2 c + 3 T unsalted butter, at room temperature

• 1 c granulated sugar

• Juice and zest of one lemon

• 1 t vanilla

• 3 large eggs, at room temperature, lightly beaten

• 2⁄3 c all-purpose flour

• 1 1⁄2 t baking powder

• 1⁄2 t baking soda

• 1⁄4 t kosher salt

• 1 c almond flour

• 1 1⁄2 c fresh or frozen blueberries

• 2 T sparkling sugar or demerara sugar

Glaze

• 2⁄3 c confectioner’s sugar

• 1⁄4 t vanilla

• 1-2 T lemon juice

Spray a loaf pan with cooking spray (or brush with oil). Line bottom and sides of the pan with a sling of parchment paper and spray or oil paper. Set aside. Preheat the oven to 375 degrees.

In the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugar, lemon juice and zest, and vanilla. Beat on medium high for 3 to 4 minutes. Lower speed to medium and add eggs one at a time, scraping down sides of bowl as necessary. Remove bowl from the mixer.

Combine the flour, baking powder, baking soda, salt, and almond flour in a small bowl. Whisk to combine. Add 3⁄4 of the berries and toss them around, coating them with the flour mixture. Add dry mixture to the wet ingredients and fold to combine by hand with a spatula. Try not to over mix, a few lumps are ok.

Turn batter into the prepared. Bake for 15, then sprinkle remaining blueberries over the top of the cake. Bake for another 20 minutes, then tent cake loosely with foil (to prohibit excessive browning), then continue to bake for another 25-20 minutes until a cake tester inserted into the middle comes out clean. Cool on a wire rack, then unmold.

Prepare the glaze by whisking together all ingredients until smooth. Drizzle and spread over cooled cake.