Lemon, Almond & Blueberry - Ottolenghi - The Baking German

Preheat the oven to 180 degrees Celsius with fan.

Beat together sugar, butter, lemon zest, lemon juice, and vanilla extract on high speed for about 3 to 4 minutes until light and fluffy.

Scrape down the bowl and add one egg at a time, mixing until combined. If the mixture looks liquid or separates, keep mixing until it comes back together.

Scale up flour, salt, and ground almonds, and add them in three steps.

Fold in the blueberries by hand.

Fill the mixture into a prepared baking pan.

Bake for 15 minutes, then add remaining blueberries on top and bake for another 15 minutes.

Cover the cake with tinfoil to prevent it from getting too dark and bake for an additional 25 to 30 minutes.

Check if the cake is done by inserting a knife in the middle; it should come out clean.

Let the cake cool completely before icing.

Make a simple icing with lemon juice and icing sugar and drizzle it over the cooled cake.

Equipment Needed

Spice Level: