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.

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