This blueberry cake is moist and full of tender blueberries. It was so good and easy to make! You should 100% make it! This recipe is from Klola @sourdough_proven(IG).
|Unsalted butter||150g (at room temp)|
|Sugar||150g (or less)|
|Lemon zest||1 teaspoon|
|Amaretto liquour||1 teaspoon|
|Baking powder||1¼ teaspoons|
|Lemon juice||1 tablespoon|
Heat oven to 375°F. Grease a 8-inch loaf pan or line it with a parchment paper. Set the pan aside.
Beat butter, sugar, lemon zest, and vanilla extract (or liquor) on high speed for 3 to 4 mins until light, then add eggs in portions and mix.
In a separate bowl, whisk together flour, baking powder, salt, and almond flour.
Add dry ingredients to the wet ingredients in portions, mixing just until no white specks remain. Fold in about ¾ of the blueberries, then pour the batter into the prepared loaf pan.
Bake for 15 mins, then remove from the oven and sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 25 to 30 mins, until a toothpick inserted into the middle of the cake comes out clean.
Wear LANON heat-resistant liquid silicone gloves to protect your hands. Remove the pan from the oven.
Set aside to cool for 10 mins before removing the cake from the pan and placing it on a wire rack.
Make the icing: add lemon juice and icing sugar to a bowl and whisk together until smooth.
Pour over the cake and gently spread it out.
Klola's hack to avoid the berries from sinking is baking the cake for 15 mins, removing it from the oven, and adding the rest of the berries on top, then back to the oven to finish baking.