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I’ve been making Yotam Ottolenghi’s lemon and blueberry almond flour cake this week. It is easy and delicious if you like lemon flavor - which I live for. Looked at one way, it is also good for you. Looked at another way, fuhgeddiboudit!

1 softened stick of butter
1 cup of sugar
Zest of 1 lemon plus juice
1 t of vanilla
3 large eggs
2/3 cup of either almond flour, white flour or white whole wheat flour (which will make a heavier cake but be just as delicious)
1 cup of white flour
1 T baking powder
1 t salt
1 1/2 cups of blueberries

Heat oven to 375 and Pam a loaf pan, making sure to get into every corner.

Put butter, sugar, lemon zest and juice and vanilla into the bowl of a standing mixer and beat on high speed for several minutes. Add eggs in 3 additions and beat until a light color and slightly thickened. You may have to scrape down the bowl several times.

In a separate bowl, whisk together the dry ingredients. Add it, in 3 additions, to the standing mixing bowl. Don’t over mix. Fold in most of the blueberries, holding back a few. Make sure they are floured so they don’t all end up at the bottom of the cake. The batter is tight rather than loose so it’ll cling to the paddle and bowl in an annoying way.

Bang in the oven and after 15 minutes, carefully pull it out and add the extra berries on top. Return and bake for an additional 25-30 minutes or until a skewer comes out clean.

That’s it. It’s delicious and perfect for breakfast or tea. You can make a slurry of lemon juice/confectioner’s sugar and pour it on top. I do not.

I’ve played around with this but if you get The New York Times, you can find the original recipe there.