Blueberry, Almond and Lemon Cake

from Mark, https://cooking.nytimes.com/recipes/1018821-blueberry-almond-and-lemon-cake

Servings

8servings

Servings

8servings

Ingredients

1/2cup Unsalted Butterat room temperature
3tablespoons Unsalted Butterat room temperature, plus extra for greasing the pan
1cup Sugar
1teaspoon Lemon Zest
1teaspoon Vanilla Extract
3large Eggsbeaten
2/3 cup all-purpose Floursifted
1 1/4teaspoons Baking Powder
1/8teaspoon Salt
1 cup Almond Flour(ground almonds)
1 1/2 cups Blueberriesfresh
2tablespoon Lemon Juiceuse more if needed (this is double original recipe)
1 1/3 cup Confectioners Sugar(this is double original recipe)

Instructions

Heat oven to 375 degrees Fahrenheit. Grease a 9- or 8-inch loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. 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.
In a separate bowl, whisk together 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 batter into the prepared loaf pan.
Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. 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. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake rom pan and placing on a wire rack to cool completely.
When cake is cool, make the icing: Add lemon juice and confectioners 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. 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.