🌚 Blueberry, almond and lemon cake 🐐
YIELD: 1 loaf
SOURCE: New York Times/Lisa
INGREDIENT QUANTITY PROCEDURE
unsalted butter, room temp
150 g
  1. 1 Beat in the bowl of an electric stand mixer on high for 3-4 min, until light
sugar
190 g
lemon zest (~2 lemons)
2 Tsp
lemon juice
1 Tbsp
vanilla extract
1 Tsp
eggs
3
  1. 2 Add, 1 at a time, beating well between additions.
  2. 3 Scrape down bowl as necessary
all-purpose flour, sifted
90 g
  1. 4 Combine in a small bowl
  2. 5 Add to wet ingredients in three additions
pinch of salt
almond meal
110 g
blueberries
150 g
  1. 6 Fold into batter
  2. 7 Pour batter into parchment-lined loaf pan
  3. 8 Bake 15min at 400°F
blueberries
50 g
  1. 9 Sprinkle on top of loaf
  2. 10 Bake another 15 min, until golden brown
  3. 11 Cover pan with tin foil and bake another 25-30 min until a tester comes out clean
SCALING: