I first tried this loaf the summer of 2026 and everyone loved it. Very nice and moist and it freezes well!
INGREDIENTS
150 g butter (1/2 c + 2 tbsp)
190 g sugar
110 g ground almonds
1 tsp lemon zest
1 tsp vanilla
3 eggs beaten
90 g flour
1 1/4 tsp baking powder
1/8 tsp salt
1 1/2 c blueberries
Icing
70g icing sugar
2 tbsp lemon juice
SAUCE
toppings
dressing
INSTRUCTIONS
Preheat over to 375 F. Grease a loaf pan, then line it with parchment paper.
Place the butter, sugar, lemon zest, 1 tablespoon of lemon juice and vanilla in the bowl of a free-standing food mixer with the paddle attachment in place. Beat on a high speed for 3–4 minutes, until light, then lower the speed to medium.
Add the eggs one at a time, scraping down the sides of the bowl. The mix may split a little, but don’t worry: it’ll come back together.
Add the flour, salt and almonds in three additions.
Finally, fold in 1 c of blueberries, by hand, and pour into the loaf pann.
Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 minutes, until the cake is golden-brown but still uncooked. Cover loosely with tin foil and continue to bake for 25–30 minutes, until risen and cooked.
Test for doneness by inserting a knife into the middle (if it comes out clean its ready). Remove from the oven and set aside in the pan to cool for 10 minutes, then remove from the pan and place on a wire rack to cool completely.
Mix the icing sugar and lemon juice and drizzle onto cooled cake.