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Blueberry & Lemon Cake


I was missing the flavors of summer so I decided to play with a recipe that would give me that sunshine taste. Blueberry and Citrus are two of my favorite flavors together, so this Blueberry and Lemon Cake is the perfect cake to give you that taste of sunshine. The glaze adds just the right amount of sweetness.

Blueberry and Lemon Cake


I was missing the flavors of summer so I decided to play with a recipe that would give me that sunshine taste. Blueberry and Citrus are two of my favorite flavors together, so this Blueberry and Lemon Cake is the perfect cake to give you that taste of sunshine. The glaze adds just the right amount of sweetness.


Enjoy!!


½ cup and 3 tablespoons of soft (room temperature) unsalted Butter.

1 cup of Granulated Sugar

1 teaspoon Lemon Zest

1 teaspoon Vanilla Extract

3 Large Eggs, Beaten lightly

2/3 cups All Purpose Flour

1 ¼ teaspoon Baking Powder

1/8 teaspoon Salt

1 cup Almond Flour

1 ½ cups Fresh Blueberries



For the glaze

1 Tablespoon Lemon juice ( you can add a little more juice or water is you want a thinner glaze)

2/3 cups Confectioner Sugar


Heat oven to 375 degrees.


Prepare an 8 loaf pan with butter and then line it with parchment paper with a little hanging out the sides to create a sling to remove the cake. The butter will keep the parchment paper in place for you. Set the pan aside.


Place butter, sugar, lemon zest and vanilla extract in a bowl of a standing mixer fitted with a paddle attachment. Beat on high speed for 4 to 5 minutes until it is light and fluffy. Reduce the speed to medium and add the eggs one at a time, scrapping down the sides as needed.


In a separate bowl, whisk together the flours, baking powder, salt and almond flour. Slowly add the dry mixture to the wet mixture just until there is no flour showing. Remove the bowl from the stand mixture and by hand, gently fold in ¾ of the blueberries. Pour the batter into the prepared loaf pan.

Bake for 15 minutes- then remove from the oven and the remaining blueberries to the top. Return the cake to the oven and bake for 15 to 20 minutes or until the cake is golden brown on top. (the cake is NOT baked through). Loosely cover the cake with foil and return it to oven and continue to bake for an additional 25 to 30 minutes or until a knife inserted in the center comes out clean.

Remove the cake from the oven and allow to cool completely.


To make the glaze

In a small mixing bowl, add the lemon juice and confectioner sugar together. Add a bit more juice to get the consistency that you like. ( I like it to be the consistency of honey).

Pour the glaze over the cake and gently smooth it over the top of the cake. Let the glaze set for 30 minutes before serving.


Notes:

To make this GF Replace the flour with Cup for Cup

Or

Delete flour from the recipe and use 1 and 2/3 cups of Almond Flour. (Your Cake will be a bit denser but still just as tasty).


Enjoy!!


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