Blueberry, lemon and almond cake recipe

Though blueberries are around all year, I cook with them more once spring has arrived. Find the tartest ones you can. Many don’t have the zestiness you need to contrast with the cake.

Timings

Prep time: 20 minutes, plus cooling time

Cook time: 45 minutes

Serves

8

Ingredients

• 150g butter, at room temperature, plus extra for greasing

• 250g golden caster sugar

• 2 eggs, at room temperature, beaten

• 175ml plain yoghurt

• finely grated zest of 1 lemon, plus 2 tbsp lemon juice

• 150g plain flour, sifted

• 100g ground almonds

• 3 tsp baking powder

• ½ tsp bicarbonate of soda

• 200g blueberries

• 35g flaked almonds

• icing sugar, for dusting

Method

1. Preheat the oven to 180C/170C fan/gas mark 4. Beat the butter and sugar in a food processor until light and fluffy.

2. Add the eggs a little at a time, beating well after each addition.

3. On a lower speed, beat in the yoghurt, zest and juice.

4. Fold in the flour, ground almonds, baking powder and bicarbonate of soda.

5. Scrape into a 23cm base-lined and buttered springform tin.

6. Sprinkle over the blueberries and bake for 30 minutes.

7. Scatter with flaked almonds and return to the oven for 15 minutes. The cake should be coming away from the sides of the tin and a skewer inserted into the middle should come out clean.

8. Leave to cool for 15 minutes, then unclasp the tin and move the cake to a cooling rack. It is fragile so be careful when removing it.

9. Once it’s cool, sift icing sugar over the top.

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