Blueberry, almond & lemon cake – Ottolenghi


Prep time: 10 minutes

Cook time: 1 hour

Serves: Serves 8

Few days ago my friend Assia asked me to participate to a challenge : “sublime tes fruits – sublime your fruits”. The idea behind was to highlight the summer fruits. So I decided to make my favorite cake : “blueberry, almond and lemon cake” from “simple” Ottolenghi’s cookbook.

This cake is one of the best I’ve baked, it’s a wonderful cake. There is no surprise, it’s an Ottolenghi creation. 

With blueberries in season, it’s the perfect time to make this delicious cake. It’s light, moist, with a bright lemon flavour and the bursting blueberry in every bite. It’s just addictive.

The icing here is a must as it adds that intense zingy but sweet lemon flavour, which takes the cake to another level.

This “blueberry, almond & lemon cake” is perfect for breakfast or an afternoon tea. It can be stored in airtight container for up to 3 days, at room temperature. But let me just clarify something, every time I make this cake, it disappears within 24 hours.

If you like lemon cakes check this amazing “lemon & olive oil cake “ by chef Christophe Bacquié.

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Blueberry, almond & lemon cake - Ottolenghi

  • Prep time: 10 minutes
  • Cook time: 1 hour
  • Total time: 1 hour 10 minutes
  • Serves: Serves 8


  • 150 g unsalted butter, at room temperature, 130g for me (plus extra for greasing)
  • 190 g caster sugar, (170g for me )
  • 2 lemons, finely grate the zest to get 2 tsp, then juice to get 2 tbsp
  • 1 tsp vanilla extract
  • 3 large eggs, beaten
  • 90 g self-raising flour, sifted , (or all purpose flour + 1/2 tsp baking powder)
  • 1/8 tsp salt
  • 110 g ground almonds
  • 200 g blueberries
  • 70 g icing sugar

Method :

  • 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 !!


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