Blueberry, Almond and Lemon Cake

This Blueberry, Almond and Lemon Cake is so soft and fluffy! The juices of a zingy lemon and plump blueberries bleed into the sweet sugar icing and sponge, packing the cake with flavours.

I was craving for some lemony cake and decided to search online and came across this cake by Yottam Ottolenghi. It is simple yet irresistible and easy to make ! This cake won't fail to impress. With fresh fruity flavours, this classic loaf is the perfect accompaniment to your afternoon tea. 

And most important it is delishhhh!😋

Ingredients:

• 150g unsalted butter, room temperature with extra for greasing
• 190g caster sugar
• 2 lemons, finely grated the zest to get 2 tsp, then juice to get 2 tbs
• 1 tsp vanilla extract
• 3 large eggs, beaten
• 90g self raising flour, sifted
• ⅛ tsp salt
• 110g ground almonds
• 200g blueberries
• 70g icing sugar

Method:

Preheat oven to 200°C/180°C for fan oven assist. Grease and line a loaf tin 11cm  x 21cm, set aside.

Place the butter, sugar lemon zest, 1 tbsp lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, in small additions, scraping down the sides of the bowl. The mix may split a little, but not to worry, it will come back together. Add the flour, salt and almonds in three additions. Finally fold in 150g of blueberries, by hand and pour the batter into the prepared loaf tin.

Bake for 15 minutes, then sprinkle the remaining 50g of blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tinfoil and continue to bake for another 25-30 minutes, until risen and cooked. Test by inserting a skewer into the middle, it's ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes. Then remove from the tin and place on a wire rack to cool completely.

Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out, blueberries on the top of the cake will bleed into the icing a little, but don't worry, this will add to the look.