Blueberry, Almond and Lemon Cake – Dinner At Sheila’s

I first saw this recipe for the Blueberry, Almond and Lemon Cake above in the New York Times Online Cooking Column.

I served it this morning when a friend came over for coffee. We both agreed it’s a keeper!

The recipe comes from Yotam Ottolenghi, a well known Israeli-British chef, restaurant owner, and food writer.

With blueberries in season, now is the perfect time to try out this delicious cake you will enjoy equally for breakfast, brunch, afternoon tea, or dessert after dinner.

Find the time to read this article written by Yotam Ottolenghi which explains how he fell in love with berries and how it inspired him to create wonderful desserts such as this Blueberry, Almond, and Lemon Cake. Here is the link…

https://www.nytimes.com/2017/06/30/dining/blueberry-recipe-raspberry-ottolenghi.html

And now here is the recipe…

Blueberry, Almond and Lemon Cake (Yotam Ottolenghi)

8 servings

Ingredients

½ cup (1 stick) plus 3 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan

1 scant cup granulated or superfine sugar

1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)

1 teaspoon vanilla extract

3 large eggs, beaten

2/3 cup all-purpose flour, sifted

1 and ¼ teaspoons baking powder

1/8 teaspoon salt

1 cup almond flour

1 and ½ cups fresh blueberries

2/3 cup confectioners’ sugar

Preparation

Step 1

Heat oven to 375 degrees F. Grease a 9- or 8-inch loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.

Step 2

Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment.

Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium.

Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don’t worry: It’ll come back together once you add the dry ingredients.

Step 3

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 batter into the prepared loaf pan.

Step 4

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 the 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 risen and cooked, and a knife inserted in the middle of the cake comes out clean.

Remove from the oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.

Step 5

When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl.