Blueberry, Almond and Lemon Cake
This Blueberry, Almond and Lemon Cake is bursting with citrus flavor, juicy blueberries, and a tender almond crumb. Finished with a sweet lemon glaze, it’s the perfect loaf for brunch, dessert, or an anytime treat.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1/4 cup milk or buttermilk
- 1 cup fresh blueberries
- 3/4 cup powdered sugar (for glaze)
- 2–3 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper.
- In a bowl, whisk all-purpose flour, almond flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla, lemon zest, and lemon juice.
- Alternate adding dry ingredients and milk to the wet mixture, mixing just until combined.
- Toss blueberries with a little flour and gently fold into the batter.
- Pour batter into prepared loaf pan, smoothing the top.
- Bake for 45–50 minutes or until a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack.
- Whisk powdered sugar and lemon juice to make a glaze. Pour over cooled loaf.
Notes
- Use room temperature ingredients for smoother mixing and better texture.
- Toss blueberries in flour to prevent them from sinking.
- Cool the loaf completely before glazing to avoid melting.
- Store in an airtight container at room temp or refrigerate for longer freshness.
Find it online: https://dishmio.com/blueberry-almond-and-lemon-cake/