Blueberry, Almond and Lemon Cake Recipe (2024)

I have consolidated some of the advice of other bakers in the comments and it led to a superb cake!-Halved the sugar—the cake will still be PLENTY sweet, even before the icing-Added a tsp of almond extract in addition to vanilla extract to really drive home the almond flavor-Used the zest of a whole lemon-Tossed the blueberries with a tablespoon of the dry ingredients so that they wouldn’t sink, then folded them into the batter all at once-Cooked it uncovered for an hourIt was perfect!

I remade this with almond flour (rather than ground almonds) and the loaf was perfect! I also tossed all of the blueberries with 1 T. of the dry ingredients and not as many of them sunk to the bottom. I baked it for one hour-did not need to cover it with foil.

Not an 'almond' lover but this looks nice ... what do you think, substitute regular flour for the 'almond flour'?

I made the cake today with a few tweaks. I used only one stick of butter, and that was fine; I also didn't do the icing. It was delicious, but very sweet, just short of cloying. I would reduce the quantity of sugar to 3/4 cup or 2/3 cup or maybe even less than that. For me, the lemon flavor from the zest didn't come through strongly enough so I will probably increase the amount of lemon zest the next time. I used Bob's Red Mill finely ground almond flour and it was perfect.

Take a piece of parchment paper and cut it so that it is as wide as the bottom of the pan and as long as the bottom + sides plus a couple of inches. Lay it in the pan so that it runs down one side, across the bottom, and up the other side, with the extra sticking up on either side. Then you only have to grease the short ends and loosen them before removing the cake with the paper "sling."

Absolutely wonderful cake. I used raspberries and blueberries. I used orange sugar (orange zest finely blended with sugar) in the batter. Recipe worked perfectly---cake is a treasure. Quiet and delicious.

I have made a variation of this for years. Without almond flour and with plain Greek style yogurt substituted for one of the eggs. Mine is much taller, baked in a 5"x9" loaf pan and I use cooking spray instead of parchment. The berries stay well distributed in my version and don't sink - batter is quite thick. I also use a lot more fresh lemon juice and cut the sugar to 3/4 cup.

Here's some hints to make even better. First, separate the eggs and add yolks first. Then beat whites to stiff peaks and fold in after you add blueberries. Second, toss blueberries in flour before adding yo mixture; thy will not sink. No heaviness and amazingly light.

Could the all purpose flour be replaced with something - almond flour, coconut flour - to make this gluten free?

Excellent recipe! I used only 1/2 cup sugar in the batter (instead of 1 cup) and it turned out great. Used blueberries and the result was superb.

This is amazing but the recipe is not correct. I have the book and the measurements are different. 190 grams/2 cups Almond Meal45 grams/ 1/4 cup plus 1 Tablespoon all purpose flour 1/4 cup lemon juiceI didn’t cover it for baking, hope this helps.

Delicious! By mistake I used only 1 stick of butter and came out fine. There is no need for more butter. I think next time I'll mix the berries in flour and add them all at once, just like Annie Slocum did which is something I've done previously. The cake is sweet enough, skip the icing!

Thank you to everyone who has tried this forumla and offered their experiences and suggestions. This is one reason I enjoy this site. People contribute some great insights and recommendations. I have blueberries...on to the baking!

I made this with a hand mixer as I didn't feel like taking out my big one, and it worked fine.

Before making the icing, I macerated a handful of extra blueberries in the lemon juice and a little sugar for about an hour while the cake baked. The resulting icing was almost light purple and tasted like blueberry lemonade.

Like others mentioned I used less sugar (140 grams), added the zest of an entire medium lemon, and mixed the blueberries with about a tablespoon of the dry mixture before adding. Also, I used less blueberries than the recipe indicated and it was still more than enough. And baked for a couple minutes shy of what the recipe said and it was perfect.

Not primarily being a baker, I found this recipe to be a nice way to use almond flour which is not something used for most cakes. The amount of butter is just enough to keep moist and add some body. This is not a light and dry cake. I'm certain that you can use any berry fruit and some nuts as well. I added an 1/8 teaspoon of almond extract in addition to the vanilla just because I had some and it was a nice boost. The icing is easy too.

There’s no need for a mixer, stand or otherwise. I’ve made this dozens of times with great results just using a whisk.

Today we made cupcakes with these changes:-1/2 stick butter plus 1/4 cup walnut oil-3/4 cup sugar-zest of an entire lime plus its juices into the batter-both vanilla and almond extract -King Arthur gluten free flour mix (not AP)-frozen wild blueberries thawed and drained-divided the blueberries evenly and placed them in the bottom of each cupcake liner prior to pouring in the batter-baked at 375 for 22 minutes - check frequently!We prefer this version to the loaf.

I made this today, and added a tsp of almond extract, and used frozen wild blueberries instead of fresh (mixed all onto the batter at the start). Cake is lovely- and the wild blueberries cut the sweetness just a bit, so it is not cloyingly sweet. Also, they didn’t all sink to the bottom of the batter, as fresh berries would tend to.

I didn’t have almonds but I had some hazelnuts so I whizzed those up for a hazelnut meal and was quite pleased with the result!

I made them before with blueberries and lemon, using less sugar.(about 3/4 c)Just made it as cupcakes with cranberries and orange. Mixed all the cranberries at once. Baked in paper cupcakes for about 26 min in regular oven. Light and delicious.

I took the notes from here and added some of my own:- Used 2/3 cup sugar and it was plenty sweet- Used only 2 eggs and added 1/4 yogurt- Skipped the vanilla essense and replaced with with more lemon juice to boost the lemon flavor- Added zest from 1 lemon- Baked in an 8x8 pan uncovered for 40 mins- Skipped the icingDelicious!!!

Didn’t enjoy making this, maybe because I used a hand mixer. I followed the recipe with suggested changes. Used 2/3 cup sugar. Added a tsp of almond extract. Tossed the blueberries in a tbsp of dry ingredients. The berries still sank. The sweetness was okay but the cake came out greasy. Used an 8” pan. Baked it 30 minutes, tented, then 30 minutes more. I do live above 5000 feet, so I adjusted the baking powder. For the amount of work this took, it was disappointing.

I followed advice in notes and used just 1/2 cup sugar, no frosting. Used zest of a whole lemon. It was sort of dry. If I make it again, I think I would add 2 cups of berries and see if that makes it better.

Delicious.Used 1 stick of butter, that’s all I had. Used hand mixer, worked fine. In the future will eliminate the glaze.

I've made this twice now: the first time as written, the second taking some suggestions from the comments--the second time was a mess! With the amount of sugar in the cake, it's prone to burning if you don't cover it; if you mix in all the blueberries at once, it's too wet/heavy, and falls to pieces when removing from the baking pan. Learn from my disaster and make it as written!

Made this for the first time tonight but haven't tried it yet. Bringing to friends tomorrow. My initial observation was that the top of the cake was browned too much after the first 15 minutes so the additional blueberries did not stick to the top. Perhaps my oven runs too hot and should be set at 350. I tried to push them in but it didn't really work. I might just add them on top right away next time. It was also done in about 45 minutes total. Tomorrow will be the true test.

I didn't care for this recipe. It had too much butter and sugar, and not enough lemon zest. I read the reviews and people had to make too many alterations because the recipe as written isn't good.

Made as written, and we love this cake!