Lemon Blueberry Almond bread
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Ingredients
1/2 cups & 2 tbsp unsalted butter at room temp 1 cup granulated sugar 2 lemons finely zest & 2 tbsp juice 1 tsp vanilla extract 3 large eggs beaten 2/3 cup all purpose flour 1/8 tsp salt 3/4 cup & 2 tbsp almond meal 7 oz blueberries 1/2 cup & 1 tbsp confectioners sugar Rachel's Rating Fool Proof 10/10 Taste: 10/10 Looks 6/10 Recipe: Jerusalem by Yotam Ottolenghi & Sami Tamimi |
Baking Steps
Preheat the oven to 400 degrees Fahrenheit. Grease an 8 & 1/2 x 4 & 1/2 loaf pan, and line the base with parchment paper. Place the butter, granulated sugar, lemon zest, 1 tbsp of the lemon juice, and the vanilla in the bowl of a stand mixer fitted with the paddle attachment. beat on 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 separate a little, but don't worry; it'll come back together. Add the flour, salt and almond meal in three additions. Finally, fold in three-quarters of the blueberries, scrape into the prepared loaf pan, and smooth it out evenly. Bake for 15 minutes then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 minutes, until golden brown but still uncooked. Cover loosely with foil 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 over an set aside, in its pan to cool for 10 minutes, then remove from the pan and place on a wire rack to cool completely. Meanwhile, make the icing. Put the remaining 1 tbsp of lemon juice into a bowl with the confectioners' sugar an 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 finished look. |