Recipe by Yotam Ottolenghi, Rebecca Firth, Adapted by Judi Graber

• 1/2 cup plus 3 tbsp. unsalted butter, at room temperature, plus more for greasing the pan
• 1 scant cup of granulated or superfine sugar (caster sugar)
• 1 tsp. lemon zest (add a little juice for a more lemony flavor)
• 1 tsp. vanilla extract
• 3 large eggs, beaten
• 2/3 cup AP flour, sifted
• 1-1/4 tsp. baking powder
• 1/8 tsp. kosher salt
• 1 cup almond flour
• 1-1/2 cups fresh blueberries (I ended up using the whole pint of blueberries)
• 2/3 cup confectioners’ sugar + 1 tbsp. lemon juice for Ottolenghi’s icing
• 1-1/2 cups confectioners’ sugar (sifted) + 2 tbsp. heavy whipping cream or whole milk + 2 tbsp. fresh lemon juice for glaze https://www.displacedhousewife.com/lemon-blueberry-loaf-cake/

Heat oven to 375 degrees. 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. I had a silicone sling and just traced the outline on a piece of parchment paper which isn’t so thick.

Place room temperature butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high for 3-4 minutes, until light, then lower speed to medium. Add eggs one at a time, while scraping down the sides. The mixture may split but it will come back together once you add the dry ingredients.

Whisk together sifted 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. I tossed a little dry mix with the blueberries first and then folded in about 3/4 of the blueberries by hand, then scooped the batter into prepared pan. I added more blueberries and ended up using the whole pint.

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 golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes. Test for doneness by inserting a knife into center of cake and it comes out clean. Remove and allow to cool in pan for 10 minutes. Remove from pan and place on wire rack to finish cooling.

PLEASE NOTE: One reader avoided these baking steps by adding all the blueberries at once and cooking the cake for an hour. I felt the cake should have risen more so maybe by leaving it alone for an hour and adding some baking soda might help. Also, Rebecca Firth’s recipe is very detailed and one I might try next https://www.displacedhousewife.com/lemon-blueberry-loaf-cake/

Make the icing once the cake is cool. Combine lemon juice and confectioners’ sugar in a bowl and whisk until smooth. You may need to add more just until the icing moves when you tilt the bowl. Basically, make it as thick or thin as you want. Pour over the cake and gently spread out. Allow to set for 30 minutes before slicing and serving.

Recipe by cookingwithauntjuju.com