Nutrition Facts
8 servings
8
Recipe for Blueberry, Lemon, and Almond Cake
Today I propose a blueberry cake, flavored with lemon. The batter contains almond flour, which makes it moist, soft, and crumbly.
Cake
150 soft butter
190 Sugar
1 lemon, zest
1 Lemon juice
1 vanilla extract
3 Egg
90 Flour
1 Baking powder
1 pinch Salt
110 almond powder
200 Blueberry
Icing
70 Powdered sugar
1 Lemon juice
For the mold
20 soft butter
1 Flour
Directions
1
Preheat the oven to 180°C (350°F), static heat. Generously butter and flour a 26*9 cm loaf pan.
2
In a bowl, blend the butter with the sugar, zest and juice of lemon, and vanilla extract for 3-4 minutes. Add the eggs one by one, mixing a little between each addition to incorporate them.
3
In another bowl, mix 90 g of flour, baking powder, salt, and almond flour. Add this mixture to the first preparation, sifting it in and mixing on low speed to achieve a smooth texture.
4
Gently fold in 150 g of blueberries (3/4).
5
Pour the batter into the loaf pan and smooth the surface. Bake and cook for 10 minutes.
6
Then remove from the oven and distribute the remaining 50 g of blueberries on top.
7
Bake again and cook for another 35 minutes or until the wooden skewer comes out clean.
8
Allow to cool slightly, then remove from the mold and let cool completely.
9
Prepare the icing. In a bowl, mix the powdered sugar with the lemon juice using a whisk until you achieve a smooth consistency. The texture should be quite thick.
10
To finish, pour into a piping bag fitted with a 2 mm smooth nozzle and make lines across the width of the cake to decorate it.
Ingredients
Cake
150 soft butter
190 Sugar
1 lemon, zest
1 Lemon juice
1 vanilla extract
3 Egg
90 Flour
1 Baking powder
1 pinch Salt
110 almond powder
200 Blueberry
Icing
70 Powdered sugar
1 Lemon juice
For the mold
20 soft butter
1 Flour
Directions
Directions
1
Preheat the oven to 180°C (350°F), static heat. Generously butter and flour a 26*9 cm loaf pan.
2
In a bowl, blend the butter with the sugar, zest and juice of lemon, and vanilla extract for 3-4 minutes. Add the eggs one by one, mixing a little between each addition to incorporate them.
3
In another bowl, mix 90 g of flour, baking powder, salt, and almond flour. Add this mixture to the first preparation, sifting it in and mixing on low speed to achieve a smooth texture.
4
Gently fold in 150 g of blueberries (3/4).
5
Pour the batter into the loaf pan and smooth the surface. Bake and cook for 10 minutes.
6
Then remove from the oven and distribute the remaining 50 g of blueberries on top.
7
Bake again and cook for another 35 minutes or until the wooden skewer comes out clean.
8
Allow to cool slightly, then remove from the mold and let cool completely.
9
Prepare the icing. In a bowl, mix the powdered sugar with the lemon juice using a whisk until you achieve a smooth consistency. The texture should be quite thick.
10
To finish, pour into a piping bag fitted with a 2 mm smooth nozzle and make lines across the width of the cake to decorate it.
Notes
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