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Blueberry, Almond and Lemon Cake

By cooking.nytimes.com

Blueberry, Almond and Lemon Cake

Cook:1h 30min

Updated at: Sat, 12 Apr 2025 10:58:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

64

Moderate

Glycemic Load

30

High

Nutrition per serving

Calories394.7 kcal (20%)

Total Fat20.8 g (30%)

Carbs47.3 g (18%)

Sugars36 g (40%)

Protein7 g (14%)

Sodium141.6 mg (7%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

½ cupunsalted butter

at room temperature, plus extra for greasing the pan

1 scant cupgranulated sugar

or superfine, caster sugar

1 teaspoonlemon zest

1 tablespoonlemon juice

or more juice as needed

1 teaspoonvanilla extract

vanilla essence

⅔ cupall-purpose flour

plain flour, sifted

1 ¼ teaspoonsbaking powder

⅛ teaspoonsalt

1 cupalmond flour

1 ½ cupsfresh blueberries

⅔ cupconfectioners’ sugar

Instructions

View on cooking.nytimes.com

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Notes

5 liked

1 disliked

Go-to

Delicious

mr· last month

Huge hit! So easy and fast - definitely use zest of whole lemon, and add 1 tsp almond extract for flavor. Icing not necessary but definitely gives it a real lemon flavor, which is a nice addition. Does not rise very much, but don't mind the density. Excellent flavor!

Susan R· 2 years ago

Reduce sugar to 2/3 cup. Toss blueberries in 1 Tbsp dry ingredients. Use almond flour instead of ground almonds

M W· 2 years ago

Great. I didn't have almond flour so I just used extra all-purpose flour instead.