This Lemon Blueberry Almond Cake is a delightful combination of tangy lemon, juicy blueberries, and crunchy almonds. It's a perfect treat for any occasion, offering a refreshing twist on a classic dessert. Whether you're looking to impress guests or simply enjoy a slice with your afternoon tea, this cake won't disappoint.
Butter: The base of our cake, it gives richness and a tender texture. Make sure it's softened for easier creaming with sugar. Granulated sugar: Sweetens the cake, helping balance the tartness of the lemon. Eggs: Provide structure and stability to the cake batter. Vanilla extract: Adds a warm, aromatic layer that complements the lemon. Lemon zest and juice: These bring the vibrant citrus flavor alive. Zest first, then juice your lemons for efficiency. All-purpose flour: Forms the structure of the cake; make sure to measure it correctly by spooning it into the measuring cup and leveling it off. Baking soda and baking powder: These leavening agents ensure your cake rises beautifully. Salt: Enhances all the other flavors. Sour cream: Keeps the cake moist and adds a slight tang. Fresh blueberries: Their natural sweetness and juiciness are a perfect match for lemon. Sliced almonds: Add a delightful crunch and nutty flavor.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more sophisticated touch, drizzle with a simple lemon glaze made from powdered sugar and lemon juice. It’s also delightful with a cup of herbal tea or a glass of chilled prosecco for a summer brunch.
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan well, ensuring every nook and cranny is covered to prevent sticking. In a large bowl, cream together the butter and sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer on medium speed.
Next, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and lemon juice until everything is well combined. In a separate bowl, whisk together your dry ingredients—flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the dry ingredients. This helps prevent the batter from becoming overly dense. Gently fold in the blueberries and almonds. Be careful not to overmix, as this can crush the berries and make the batter turn purple.
Pour the batter into your prepared cake pan and use a spatula to smooth the top. Place the pan in the preheated oven and bake for 35-40 minutes. You'll know it's done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely. This helps it firm up a bit, making it easier to handle.
Share