Nytimes Blueberry Almond Lemon Cake. In a small saucepan, heat ½ cup blueberries with 1 tablespoon lemon juice, letting the mixture bubble away for about 5 minutes, until the berries burst. 1/2 cup (1 stick) + 3 tablespoons unsalted butter, at room temperature, plus additional for greasing the pan 1 cup sugar 1 teaspoon lemon zest, plus 1 tablespoon lemon juice
It keeps for up to three days in a sealed container, but is at its absolute best on the day it's made. It has a tender, delicate crumb, and the flavor is extra bright thanks to lots of lemon zest, freshly squeezed lemon. 1 scant cup/190 grams granulated or superfine sugar (caster sugar).
1 scant cup/190 grams granulated or superfine sugar (caster sugar).
Step 7 remove the cake from the oven and let it cool for 10 minutes. 1/2 cup (1 stick) + 3 tablespoons unsalted butter, at room temperature, plus additional for greasing the pan 1 cup sugar 1 teaspoon lemon zest, plus 1 tablespoon lemon juice How to cook bluberry, almond & lemon cake. Preheat the oven to 180*c/350*f/ gas mark 4.