Blueberry Almond And Lemon Cake Recipes

BLUEBERRY ALMOND COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. In another bowl, whisk the egg, buttermilk, butter and extracts until blended. Stir into dry ingredients just until moistened. Stir in 2/3 cup blueberries. , Pour into a greased 8-in. square baking dish. Top with remaining blueberries. Combine the almonds, brown sugar and cinnamon; sprinkle over the top. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

BLUEBERRY, ALMOND AND LEMON CAKE

Steps:

• Heat oven to 375 degrees Fahrenheit/200 degrees Celsius. Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
• Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
• In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
• Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
• When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out. The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

BLUEBERRY, ALMOND AND LEMON CAKE

Steps:

• Heat oven to 375 degrees Fahrenheit/200 degrees Celsius.
• Grease a 9- or 8-inch/21-centimeter loaf pan with butter, line it with a parchment paper sling and butter the paper. (I didn't use the parchment paper but just buttered and floured the pan.)
• Set the pan aside.
• Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment.
• Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium.
• Add eggs in three additions, scraping down the sides of the bowl a few times as necessary.
• The mix may split a little but don't worry: It'll come back together once you add the dry ingredients.
• In a separate bowl, whisk together flour, baking powder, salt and almond flour.
• With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain.
• Fold in about ¾ of the blueberries by hand, then scoop batter into the prepared loaf pan.
• Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake.
• Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked.
• Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean.
• Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
• When cake is cool, make the icing: Add lemon juice and icing sugar to a bowl and whisk together until smooth, adding a bit more juice if necessary, just until the icing moves when you tilt the bowl. Pour over the cake and gently spread out.
• The blueberries on the top of the cake may bleed into the icing a little, but this will add to the look. Let icing set (about 30 minutes), slice and serve.

ALMOND CAKE WITH BLUEBERRY COMPOTE

Steps:

• Almond Cake Instructions Preheat oven to 350 degrees. Combine egg yolks and ½ cup sugar in a mixing bowl. Beat at high speed until thick and creamy. Mixture will lighten in color to a light yellow. In a separate bowl, combine almond flour, citrus zest and salt. Fold egg yolk mixture into the almond flour, using a spatula, until well combined. In another bowl, combine the egg whites with the remaining 2 tablespoons sugar. Beat on high speed for about 2 minutes or until soft peaks form. Fold egg whites carefully with a spatula, a little at a time, into the almond flour mixture. Scrape gently from the bottom of the bowl, mixing until cake batter has an even consistency. Butter a 9" cake pan or springform pan. Line the bottom with a sheet of parchment or wax paper. Pour cake batter into pan and bake for approximately 30 minutes, or until the top of the cake is firm to the touch. Cool cake and serve with blueberry compote.
• Blueberry Compote Instructions Combine half of the blueberries with water, sugar and lemon zest in a heavy-bottomed 1 quart pot, and place over medium high heat for about 5-6 minutes, stirring as needed. Add remaining blueberries and cook another 2-3 minutes. Remove from heat and add lemon juice and salt. When cool, remove lemon zest.

BLUEBERRY, ALMOND & LEMON CAKE - OTTOLENGHI

Steps:

• 1) Preheat the oven to 180C fan (200C/gas 6). Grease and line a loaf tin 11cm x 21cm, and set aside.
• 2) 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, in small additions, scraping down the sides of the bowl. The mix may split a little, but don't worry: it'll come back together.
• 3) Add the flour, salt and almonds in three additions.
• 4) Finally, fold in 150g of blueberries, by hand, and pour into the prepared loaf tin.
• 5) Bake for 15 minutes, then sprinkle the remaining 50g of 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 tinfoil and continue to bake for 25-30 minutes, until risen and cooked. Test by inserting a knife into the middle: it's ready if it comes out clean. Remove from the oven and set aside, in its tin, to cool for 10 minutes, then remove from the tin and place on a wire rack to cool completely.
• 6)Meanwhile, make the icing. Put the remaining tablespoon of lemon juice into a bowl with the icing sugar and whisk until smooth. Pour over the cake and gently spread out: the blueberries on the top of the cake will bleed into the icing a little, but don't worry, this will add to the look. Enjoy !!

BLUEBERRY-ALMOND CAKE WITH LEMON CURD

Steps:

• Preheat the oven to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out the excess.
• Whisk the flour, baking powder and salt in a large bowl. Beat the butter in a separate large bowl with a mixer on medium-high speed until creamy, about 2 minutes. Gradually beat in the granulated sugar until light and fluffy, about 4 minutes. Add the eggs one at a time, beating until incorporated, then add the vanilla and almond extracts. Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with the milk; beat until just smooth, 2 minutes.
• Divide the batter between the prepared pans and sprinkle each with 1 cup blueberries. Bake until lightly golden and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans on a rack, then invert the cakes onto the rack to cool completely.
• Meanwhile, spread the almonds on a baking sheet and bake until lightly golden, about 10 minutes; set aside. Beat the heavy cream and 2 tablespoons confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Gently fold in the lemon curd, leaving some yellow streaks. Spread the cream mixture over 1 layer of cake almost to the edge. Place the second cake layer on top and gently press; refrigerate at least 1 hour or overnight.
• Before serving, whisk the remaining 1 cup confectioners' sugar with the lemon juice in a medium bowl until it forms a smooth glaze. (Add 1 or 2 drops of water if it's too thick.) Pour the glaze over the center of the cake and spread with a spatula or spoon to the edge, allowing some to drip down the sides. Sprinkle with the toasted almonds.