NYTimes Blueberry, Almond, and Lemon Cake

 

NOTES

8-10 servings
The recipe below is based on comments and adjustments mentioned in the reviews of the original recipe

INGREDIENTS

1 stick (8 Tbl) unsalted butter, at room temperature, plus extra for greasing the loaf pan if not using a parchment sling
1/2 cup (95 grams) superfine sugar (baker's sugar)
zest of 1 lemon 1 Tbl lemon juice (or more juice as needed)
1 tsp vanilla extract
1 tsp almond extract
3 large eggs, beaten
2/3 cup (90 grams) all-purpose flour, sifted
1-1/4 tsp baking powder
1/8 tsp salt
1 cup (110 grams) almond flour
1-1/2 cups (200 grams) fresh blueberries
2/3 cup (70 grams) confectioners’ sugar


PREPARATION

1. Heat oven to 375 degrees Fahrenheit and grease a 9- or 8-inch/21-centimeter loaf pan with butter, or line it with a parchment paper sling and butter the paper. Set the pan aside.

2. In a medium bowl, whisk together the sifted flour, baking powder, salt and almond flour. Set aside.

3. In the bowl of a standing mixer, place room temperature butter, sugar, lemon zest and extracts; fit the mixer with the paddle attachment.

4. Beat on high speed for 3 to 4 minutes, until light.

5. Lower speed to medium and add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don’t worry: It’ll come back together once you add the dry ingredients.

6. Place blueberries in separate bowl and toss gently with one or two spoonfuls of the dry mixture. Set aside.

7. With the stand mixer on low, add a third of the dry ingredients at a time, mixing just until no white specks remain.

8. Fold in the blueberries by hand, then scoop batter into the prepared loaf pan.

9. Bake for 30-40 minutes, until cake is golden brown but still uncooked.

10. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean.

11. Remove from oven and set aside in its pan to cool for 10 minutes, then remove cake from pan and place on a wire rack to cool completely.

12. When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl.

13. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.