BLUEBERRY LEMON AND ALMOND LOAF

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Recipe from Bonnie Stern

*Note: To use frozen wild blueberries use from the frozen state (spread them out, breaking up any clumps but do this quickly, and pat dry-ish) and toss lightly with 1/2 to 1 tbsp flour before adding to batter. Cakes, scones or pies may take slightly longer to bake.

 

BLUEBERRY LEMON AND ALMOND LOAF Picture New Recipe

Ingredients

·  3/4 cup all-purpose flour

·  3/4 cup almond flour

·  1 1/2 tsp baking powder

·  1/2 tsp kosher salt

·  2/3 cup butter, cut into pieces

·  3/4 cup sugar

·  3 eggs

·  grated peel of one large or 2 small lemons, about 1 tbsp

·  1 tsp vanilla extract

·  1/2 tsp almond extract

·  1 1/2 cups blueberries, preferably wild, divided* (fresh or frozen)

·  1/2 tbsp all-purpose flour

lemon glaze:

·  1 cup icing sugar, sifted

·  1 to 2 tbsp lemon juice

Preparation

1. Preheat oven to 375F. Spray or butter a 2L loaf pan and line with parchment paper hanging over two sides for easy removal. In a small mixing bowl whisk together 3/4 cup all-purpose flour, almond flour, baking powder and salt. Reserve.

2. Beat butter with sugar until very light. Add eggs, one at a time, and beat just until blended. Stir in lemon peel, vanilla and almond extracts. Add flour mixture just until blended.

3. Toss 3/4 cup blueberries (fresh or frozen) with flour and gently mix into batter. Spoon into prepared pan. Bake 15 minutes and spoon remaining 3/4 cup berries (do not toss with flour) over the top of the cake (they will sink in a bit). Lower heat to 350F. Bake 40 to 45 minutes longer or until a skewer inserted into the centre comes out dry or an instant read thermometer registers 190 to 195F. Check cake occasionally after 1/2 hour baking and if browning too much cover loosely with aluminum foil. Cool cake 15 minutes on a rack, remove from pan and cool completely. (If you make this in a bigger pan, it will take less time as it will be thinner.)

4. When cake is completely cool, stir enough lemon juice (start with 1 tbsp and add more as necessary) into the sifted icing sugar until it is just ‘drizzle-able’. Spoon over cake and don’t worry if it gets streaked with blueberries – it’s part of the charm as Ottolenghi says.

Wild Blue is Good for You!