Blueberry, Almond and Lemon Cake | A Slice of This Berry-dotted Cake Will Brighten Your Day

Preheat the oven to 190°C / 375°F.

In a bowl, combine the wet ingredients: butter, sugar, lemon zest, almond extract, and eggs.

In another bowl, mix the dry ingredients: all-purpose flour, baking powder, baking soda, salt, and almond flour.

Gently fold the dry ingredients into the wet mixture until combined.

Coat the fresh blueberries with 1 or 2 tablespoons of flour and fold them into the batter.

Pour the batter into a greased 9 inch / 22 cm loaf pan.

Bake for 50 minutes or until a toothpick comes out clean.

While the cake is baking, prepare the lemon glaze by mixing icing sugar with fresh lemon juice until smooth.

Once the cake is baked, let it cool before drizzling with the lemon glaze.

Equipment Needed

Spice Level: