Lemon and blueberries make a dynamic pair — they combine to delicious effect in this unusual cake, which is delightful served for breakfast, tea or as a dessert.
We use both almond flour and polenta in combination with all-purpose flour to create a tasty, textured loaf. Blueberries add sweetness and moisture (note that unthawed frozen blueberries work better than fresh for this recipe). Lemon zest and juice add a fresh flavor, while a simple lemon glaze amplifies the citrus theme and ties everything together.
unsalted butter (softened, plus extra for buttering the pan)
plus 2 tablespoons granulated sugar
almond flour (ground almonds)
unbleached all-purpose flour (plus extra for dusting the pan)
Grated zest and juice of 2 lemons
Earthbound Farm Frozen Organic Blueberries (still frozen)
Position a rack in the middle of the oven and preheat to 375 degrees F. Butter a 9x5-inch loaf pan and dust it lightly with flour, shaking out the excess. Set aside.
Combine the butter and sugar in the bowl of an electric mixer and beat on high speed until the mixture is light and fluffy. Add the eggs, one at a time, beating well between each addition.
In a separate bowl, whisk together the almond flour, flour, polenta, baking powder and salt. Add the dry mix to the batter on low speed, then add the zest and lemon juice. Mix until just combined, then fold the blueberries in gently.
Transfer the batter to the prepared pan. Bake for 15 minutes, then reduce the oven temperature to 350 degrees F. Continue baking until the cake pulls away from the sides of the pan and a skewer inserted into the center of the loaf comes out clean, about 55 to 65 minutes more.
Transfer the loaf pan to a wire rack and let cool for 15 minutes.
Meanwhile, make the glaze by whisking together the lemon juice and confectioners’ sugar. Poke holes all over the top of the loaf with a toothpick or skewer. Turn it out of the pan and set it on a platter. Pour the glaze over the top of the loaf and let it soak in for about 30 minutes before slicing and serving.
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