Blueberry, Almond and Lemon Cake Recipe from Yotam Ottolenghi (NY Times Cooking)

I was scrolling through the NYT Cooking Instagram feed, as I am wont to do, and I stumbled upon this gorgeous picture of a blueberry and lemon cake. Officially, the title of the recipe is Blueberry, Almond and Lemon Cake Recipe from Yotam Ottolenghi, an Israeli-British chef who runs the famous Ottolenghi delicatessan franchise in London. I also follow him on Instagram, and his feed is full of beautiful pictures of scrumptious desserts all the time. The loaf was a wonderful yellow hue splotched with bright blue, and there was white frosting spread generously on top. It had spring written all over it and I wanted some of it asap. The ingredients were pretty easy to round up. I had most of them at home, with the exception of almond flour, a lemon and extra blueberries. I always love it when I can mostly leverage what I have at home. The execution is also easy, as long as you have a stand mixer and you don’t mind taking the loaf out of the oven a few times to add some berries and cover in foil. The one mistake I made was using frozen blueberries instead of fresh ones, and I didn’t spread them throughout the loaf evenly. I think it made my blueberries a little soggy, so parts of my loaf were a little more wet than I would have liked. However, it tasted exactly as advertised, like a citrus spring breeze on your plate. The blueberry lemon cake from the NY Times and Ottolenghi is a real winner.

Blueberry, Almond and Lemon Cake by Yottam Ottolenghi
Published on the NY Times

Ingredients:
1/2 cup (1 stick) + 3 tablespoons unsalted butter, at room temperature, plus additional for greasing the pan
1 cup sugar
1 teaspoon lemon zest, plus 1 tablespoon lemon juice
1 teaspoon vanilla extract
3 large eggs, beaten
2/3 cup all purpose flour
1 1/4 teaspoon baking powder
1/8 teaspoon salt
1 cup almond flour
1 1/2 cup fresh blueberries (don’t use frozen!)
2/3 cup powdered sugar

Step 1 – Heat oven to 375 degrees Fahrenheit. Grease a 9- or 8-inch loaf pan with butter. Set the pan aside.

Step 2 – Place butter, sugar, lemon zest and vanilla in the bowl of a stand mixer with the paddle attachment. Beat on high speed for 3 or 4 minutes, until light, then lower speed to medium. Add the beaten eggs in three additions, scraping down the sides of the bowl a few times as necessary.

beating the butter, sugar, lemon zest, and vanilla in the stand mixer
beating the three eggs separately
adding the eggs to the wet ingredients in the stand mixer

Step 3 – In a separate bowl, whisk together the flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop the batter into the loaf pan.

whisking the dry ingredients
measuring out the 3/4 cup of blueberries–DON’T USE FROZEN
adding the blueberries and dry mixture to the wet mixture in the stand mixer
pouring batter into the pan – it will be pretty thick

Step 4 – Bake for 15 minutes, then sprinkle the remaining blueberries on top. Return to the oven for another 15-20 minutes, until the cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25-30 minutes or until risen and cooked, and a knife inserted in the center of the cake comes out clean. Remove from the oven and set aside to cool.

taking the loaf out to add the rest of the blueberries
taking the loaf out a second time to cover with foil
covered in foil

Step 5 – When the cake is cool, make the icing. Add lemon juice and powdered sugar to a bowl and whisk together until smooth. If you want a thicker icing, add a little bit more powdered sugar and mix until you get to your desired consistency. Pour over the cake and gently spread out. Let icing set for about 30 minutes.

making the frosting
spreading the icing on the finished loaf

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