Lemon Blueberry Almond cake

Preheat oven 180c line a loaf tin 11 x 21 cm with sides over for easy lifting of cooled cake


150 g unsalted butter room temp
190g caster sugar
2 lemons 2 tbsp zest 2 tbsp juice
1 tsp vanilla
3 large eggs
110g almond flour
1/8 tsp salt
200g blueberries
70g icing sugar


Cream the butter, sugar, zest, 1 tbsp of juice & vanilla on high (hand held or mixer) until light, then on medium add eggs one at a time. Add flours and salt in 3 additions. Turn off mixer and fold in 150g of the blueberries.

Spread the mixture in the prepared loaf tin (you could also make it more of a slice if it were baked in a lamington tin – you’ll need to add more blueberries on top). Bake for 15 minutes, then sprinkle the rest of the blueberries over the top, then another 15 minutes until golden but still uncooked. Cover loosely with foil for another 25 -30 minutes until cooked. Test with a skewer. Remove from oven and cool completely before removing cake from tin.

The lemon glaze is made by whisking the icing sugar with 1 tbsp of lemon juice. Add more icing sugar if too runny, or a little more juice if too dry. Drizzle glaze over the cake in artful puddles and streaks.

Thanks to Yottom Ottolenghi