Almond blueberry lemon loaf

 Almond blueberry lemon loaf


150g unsalted butter, at room temperature (plus more for greasing)

190g caster sugar

zest of 2 small lemons

2 tbsp lemon juice

1 tsp vanilla extract

3 large eggs, beaten

90g self-raising flour

1/2 tsp salt

110g ground almonds

200g blueberries

70g icing sugar


Preheat the oven to 180°C fan. Grease a 2lb/900g loaf tin (21 x 11 cm) with a little butter and line with baking paper.

In the bowl of a food mixer with paddle attachment, combine the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla. Beat on a high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs in small additions, one by one, keep mixing. Add the flour, salt and almonds in consecutive additions. Finally, fold in 150g of blueberries, gently mixing by hand with a spatula. Put the remaining 50g of blueberries aside for later. Pour the cake mixture into the prepared loaf tin.

Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 minutes, then cover the cake loosely with tin foil. Continue to bake for 25-30 minutes, until risen and cooked (or until a toothpick inserted in the middle comes out clean).

Remove from the oven and leave in the tin to cool for 10 minutes. Remove from the tin and place on a wire rack to cool completely.

To make the icing, mix the remaining tablespoon of lemon juice with the icing sugar. Whisk until smooth. Pour all over the cake letting it drop down over the sides.

Store in an airtight container at room temperature for 3-4 days.


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