Spongy blueberry cake with almonds and lemon. This delicious spongy cake with blueberries, almonds and lemons, topped with the most beautiful icing, should be enjoyed with family. I based this on my popular recipe for spongy lemon cake with lemon glaze, but here I added homemade almond flour and blueberry, and I baked the cake in a spring form instead of a bread tin. The almonds give the cake a really nice flavor and texture. You could try replacing the blueberries with, e.g., raspberry. Enjoy!
250 g butter, softened
300 g sugar or cane sugar
2 tsp. vanilla sugar
200 g all-purpose flour
100 g almonds, processed to almond flour
2 tbsp. baking powder
4 tbsp. creme fraiche, preferably 38%, but you can use 18% too
Zest of 2 lemons
Juice of 1 lemon
200 g blueberries mixed with 1 tbsp. all-purpose flour and 1 tbsp. sugar
50 g blueberries
Juice of 1 lemon
185 g confectioner’s sugar
Heat the oven to 185 C convection.
Put all the ingredients (except the blueberries) in a mixing bowl and whisk to an even batter for about 2 minutes. It doesn’t matter if the batter separates, it will still be good. Line a 23 cm round spring form with baking paper on the bottom and grease with butter around the sides. Pour the batter into the form and spread the blueberries that have been coated with flour and sugar on top of the batter, pressing them slightly into it. Bake the cake for about 1 hour. Insert a skewer into the cake to see if it is done. Let the cake cool while you make the glaze.
Lightly mash the blueberries with a fork and add the lemon juice and confectioner’s sugar and stir together to form a liquid glaze. Add more confectioner’s sugar or lemon juice if needed. The glaze should be liquid.
Spread the glaze on the cooled cake. Serve immediately. Though you could also wait to cut the cake into slices and refrigerate it until serving. Enjoy!