https://www.copymethat.com/r/mcndawdksj/blueberry-almond-and-lemon-cake/
143628956
gihhsn0
mcndawdksj
2024-09-14 17:14:43
Blueberry, Almond and Lemon Cake
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I have consolidated some of the advice of other bakers in the comments and it led to a superb cake!
-Halved the sugar—the cake will still be PLENTY sweet, even before the icing
-Added a tsp of almond extract in addition to vanilla extract to really drive home the almond flavor
-Used the zest of a whole lemon
-Tossed the blueberries with a tablespoon of the dry ingredients so that they wouldn’t sink, then folded them into the batter all at once
-Cooked it uncovered for an hour
It was perfect!
-Halved the sugar—the cake will still be PLENTY sweet, even before the icing
-Added a tsp of almond extract in addition to vanilla extract to really drive home the almond flavor
-Used the zest of a whole lemon
-Tossed the blueberries with a tablespoon of the dry ingredients so that they wouldn’t sink, then folded them into the batter all at once
-Cooked it uncovered for an hour
It was perfect!
Ingredients
- ½ cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan
- 1 scant cup/190 grams granulated or superfine sugar (caster sugar)
- 1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
- 1 teaspoon vanilla extract (vanilla essence)
- 3 large eggs, beaten
- ⅔ cup/90 grams all-purpose flour (plain flour), sifted
- 1¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup/110 grams almond flour (ground almonds)
- 1½ cups/200 grams fresh blueberries
- ⅔ cup/70 grams confectioners’ sugar (icing sugar)
Steps
Directions at cooking.nytimes.com
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