Blueberry, Almond and Lemon Cake


This light and delicate cake has a real touch of luxury about it, with the hint of lemon providing a lovely background complement to the blueberries. However, it ‘s a very easy cake to make and uses the all-in-one method with ingredients found in the kitchen of most home cooks.



3 free range eggs, weighed in their shells

the weight of the eggs in:

  • ground almonds
  • softened butter
  • caster sugar
  • self raising flour

125g of fresh blueberries






the zest of one large lemon

1 teaspoon of pure lemon extract (if available)

a handful of flaked almonds


  • preheat the oven to 180°C
  • grease and line a 9″/22cm springform baking tin with baking parchment
  • put all of the ingredients except for the blueberries into a large mixing bowl and beat everything together until the mixture is smooth, creamy and well-blended
  • put half of the cake mixture into the cake tin and smooth the surface a little
  • sprinkle the blueberries evenly over the surface of the cake mixture in the tin
  • put the remaining cake mixture on top of the blueberries and smooth the surface, making sure that the blueberries are covered
  • sprinkle the surface of the cake with flaked almonds
  • bake the cake for approximately 1 hour, or until it is pale golden brown in colour
  • leave the cake to cool for about an hour before removing it from the tin, then dust the surface of the cake liberally with icing sugar

The cake tastes particularly good if served slightly warm and accompanied by cream



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