Blueberry, Almond and Lemon Cake Recipe

Name: Blueberry, Almond and Lemon Cake Recipe
Ingredients: 1/2 cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan; 1 scant cup/190 grams granulated or superfine sugar (caster sugar); 1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed); 1 teaspoon vanilla extract (vanilla essence); 3 large eggs, beaten; 2/3 cup/90 grams all-purpose flour (plain flour), sifted; 1 1/4 teaspoons baking powder; 1/8 teaspoon salt; 1 cup/110 grams almond flour (ground almonds); 1 1/2 cups/200 grams fresh blueberries; 2/3 cup/70 grams confectioners’ sugar (icing sugar)

cooking.nytimes.com

A slice of this berry-dotted cake is perfect late in the morning, for afternoon tea or after dinner, with coffee It keeps for up to three days in a sealed container, but is at its absolute best on...

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Ingredients

1/2 cup (1 stick) plus 3 tablespoons/150 grams unsalted butter, at room temperature, plus extra for greasing the pan
1 scant cup/190 grams granulated or superfine sugar (caster sugar)
1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
1 teaspoon vanilla extract (vanilla essence)
3 large eggs, beaten
2/3 cup/90 grams all-purpose flour (plain flour), sifted
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1 cup/110 grams almond flour (ground almonds)
1 1/2 cups/200 grams fresh blueberries
2/3 cup/70 grams confectioners’ sugar (icing sugar)