Blueberry Almond Lemon Cake! A Better Starbucks Lemon Loaf. So Good And So Easy To Make.

Preheat your oven to 375°.

Grease your loaf pan and put a parchment paper sling in it, then grease it again.

In a bowl, combine butter, sugar, lemon zest, and vanilla. Beat until smooth.

Add eggs one at a time and incorporate fully.

In another bowl, whisk together flour, baking powder, salt, and almond flour.

Add the dry ingredients to the wet in three additions, folding gently.

Fold in 3/4 of the fresh blueberries gently.

Scoop the batter into your prepared loaf pan and spread it out as best as you can.

Bake in the oven for 15 minutes.

After 15 minutes, take the cake out and add the remaining blueberries on top.

Return the cake to the oven and bake for another 15 to 20 minutes.

Tent the cake with foil and bake again for another 25 to 30 minutes.

Take the cake out and let it rest in the pan for about 10 to 15 minutes.

Using the parchment paper sling, take the cake out of the pan and let it cool completely.

In a bowl, whisk together confectioner's sugar and lemon juice to make the frosting.

Drizzle the frosting onto your cooled cake.

Equipment Needed

Spice Level:

Dietary