Prep Time (minutes)
Cook Time (minutes)
For all the pans and molds that can be used to great effect in baking, there’s nothing quite like a simple loaf cake to reassure one that all is okay with the world. This is timeless, easy, and also keeps well, for 3 days, stored in an airtight container at room temperature.
½ cup plus 2 Tblsp of unsalted butter (room temperature)
3/4 cup of granulated sugar (can add a bit more if you like sweeter)
2 lemons (zested to 2 tsp and juiced to 2T
1 tsp of vanilla extract
3 large eggs, beaten
2/3 cup all-purpose flour, sifted
1/8 tsp of salt
¾ cup plus 2 Tbsp almond meal
7 oz of blueberries
½ cup plus confectioners’ sugar
Credit: Yotam Ottolenghi from the book Ottolenghi Simple modified with less sugar in the recipe. Highly recommend this book. It has amazing recipes.
1 Preheat the oven to 400ºF. Grease a loaf pan, and line bottom with parchment paper.
2 Place the butter, granulated sugar, lemon zest, 1 Tbsp of the lemon juice, and vanilla in the bowl of a stand mixer w/the paddle attachment. Beat on high speed for 3-4 minutes, until light, then lower the speed to medium. Add the eggs, one at a time scraping edges with a spatula. Add the flour, salt, and almond meal. Once mixed, fold in three-quarters of the blueberries, and pour into scrape into loaf pan and smooth top.
3 Bake for 15 minutes, then add the remaining blueberries on top of the loaf. Return loaf pan to oven for another 15 minutes, until the top is golden but inside uncooked. Cover with loose foil and bake another 25-30 minutes, until middle is cooked. Test center with a toothpick. Remove from the oven and cool completely.
4 While it is cooling (or cooking), make the icing by mixing 1 Tbsp of remaining lemon juice and the confectioners’ sugar. Whisk icing until creamy, and drizzle over the top. Enjoy!