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+ servings
Three slices of blueberry crumb cake with flaked almonds on top
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Blueberry Almond Lemon Cake

Soft and tender lemon cake with blueberries and an almond crumble topping
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 14 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 34 minutes
Servings 12 slices
Calories 298kcal
Author Ella

Equipment

  • 8 inch cake pan

Ingredients

Cake

  • 140 grams unsalted butter room temperature
  • 200 grams sugar
  • 156 grams all purpose flour
  • 60 grams ground almonds
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs room temperature
  • 60 ml yogurt room temperature
  • 60 ml milk room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • zest of one lemon
  • 232 grams frozen blueberries
  • 1 tablespoon all purpose flour

Almond Topping

  • 30 grams flaked almonds
  • 50 grams light brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • 42 grams unsalted butter softened
  • 42 grams all purpose flour

Instructions

  • Preheat the oven to 350°F/175°C. Grease an 8 inch spring form pan and line with parchment paper.
  • In a medium bowl, combine all of the topping ingredients except for the flaked almonds. Mix together with your fingers until it resembles coarse sand. Set to the side.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together your butter and sugar on medium-high speed for 2-3 minutes until light and fluffy. While the mixer is on low speed, add the eggs one at a time. Scrape the bowl before each addition.
  • In a separate bowl, whisk together the flour, ground almonds, baking powder and salt. In a jug, whisk together the milk, vanilla extract, almond extract and yogurt.
  • Add the flour in three additions, alternating with the milk mixture, starting and ending with the flour. Fold in your lemon zest.
  • Toss your blueberries with 1 tablespoon of flour.
  • Pour the batter into the pan and then sprinkle your blueberries on top.
  • Bake for 1 hour and 20 minutes. Once you have 20 minutes left in the oven, take out the cake and sprinkle over the streusel and the flaked almonds.
  • Your cake is ready when a toothpick inserted comes out clean.

Nutrition

Calories: 298kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 199mg | Potassium: 54mg | Fiber: 1g | Sugar: 21g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg