Blueberry, Almond and Lemon Cake

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 hour It 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 Meal 45 grams/ 1/4 cup plus 1 Tablespoon all purpose flour 1/4 cup lemon juice I 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!

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.

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