This rich cake uses a substantial amount of fresh blueberries, but can easily accommodate blackberries or huckleberries.  From experience, it tastes especially wonderful when using fruit that was supposed to be saved for a younger sister’s jamming project.

The recipe is inspired by a July 2017 New York Times article by Ottelenghi. After a few trials, I concluded that reducing the butter slightly and sugar substantially would allow lighter flavors to come through. This is important when making cakes with sweet and potentially smothering icing. I also added lemon juice to the batter, more lemon zest, and buttermilk icing for a tangier approach. Lastly, I scattered on chopped almonds for a textured topping.

Enjoy the first of many recipes!

 

Ingredients

Cake:

½ cup plus 2 tablespoons unsalted butter at room temperature (plus more for greasing the pan)

½ cup plus 2 tablespoons granulated or superfine sugar

Zest and juice of 1 small lemon (or about 1-2 teaspoons zest and 2-3 tablespoons juice)

1 teaspoon vanilla extract

3 large eggs

2/3 cup all purpose flour

1 ¼ teaspoons baking powder

1/8 teaspoon salt

1 cup almond flour

1 ½ cups blueberries

 

Icing:

½ cup confectioners sugar

1 tablespoon buttermilk (plus more if needed)

½ teaspoon lemon zest

 

Topping:

3 tablespoons almonds, toasted and chopped

½ teaspoon lemon zest

 

Instructions

Step 1: Heat oven to 375 degrees. Grease the interior of a 9 inch metal loaf pan with butter, and line with a parchment paper sling. Press down the sling to make sure it adheres to the pan and fits without wrinkles. Butter the paper and set the pan aside.

Step 2: Cream the butter, sugar, lemon zest, and vanilla with a stand mixer and whisk attachment for 3-4 minutes (or until color has lightened). Reduce speed and add the lemon juice and eggs one at a time. Don’t hesitate to scrape down the sides of the bowl a few times, but remember the mixture will not be homogenous yet.

Step 3: In a separate bowl, combine the flour, baking powder, salt, and almond flour. Add in 2 portions to the stand mixer bowl and mix just until there are no visible flour clumps/specks. Fold in 1 cup of the blueberries.

Step 4: Pour batter into prepared pan, and spread evenly with a rubber spatula.

Step 5: Bake for 15 minutes, remove pan, and sprinkle the rest of the blueberries over the top of the cake. Place the cake in the oven again for 15 more minutes or until the cake is golden brown on top but still uncooked. Loosely cover the pan with aluminum foil and bake for an additional 25-30 minutes, until the cake has risen and a toothpick inserted in the center of the cake comes out clean. Remove from oven and let cool.

Step 6: While the cake is cooling, mix the confectioners sugar with buttermilk until it becomes a very thick, smooth liquid. Stir in lemon zest. Drizzle over the cooled cake and immediately sprinkle the chopped almonds on top, following with a hefty scatter of lemon zest. Wait ten more minutes, cut, and serve.