Though blueberries are around all year, I cook with them more once spring has arrived. Find the tartest ones you can. Many don’t have the zestiness you need to contrast with the cake.
Timings
Prep time: 20 minutes, plus cooling time
Cook time: 45 minutes
Serves
8
Ingredients
- 150g butter, at room temperature, plus extra for greasing
- 250g golden caster sugar
- 2 eggs, at room temperature, beaten
- 175ml plain yoghurt
- finely grated zest of 1 lemon, plus 2 tbsp lemon juice
- 150g plain flour, sifted
- 100g ground almonds
- 3 tsp baking powder
- ½ tsp bicarbonate of soda
- 200g blueberries
- 35g flaked almonds
- icing sugar, for dusting
Method
- Preheat the oven to 180C/170C fan/gas mark 4. Beat the butter and sugar in a food processor until light and fluffy.
- Add the eggs a little at a time, beating well after each addition.
- On a lower speed, beat in the yoghurt, zest and juice.
- Fold in the flour, ground almonds, baking powder and bicarbonate of soda.
- Scrape into a 23cm base-lined and buttered springform tin.
- Sprinkle over the blueberries and bake for 30 minutes.
- Scatter with flaked almonds and return to the oven for 15 minutes. The cake should be coming away from the sides of the tin and a skewer inserted into the middle should come out clean.
- Leave to cool for 15 minutes, then unclasp the tin and move the cake to a cooling rack. It is fragile so be careful when removing it.
- Once it’s cool, sift icing sugar over the top.