Yes, it's blueberry season and time for another blueberry recipe. Inspired by a recipe posted in the New York Times by Yotam Ottolenghi, this one's quite different from my blueberry bundt cake. Made with more almond flour than regular flour, it adapts quite nicely to Gluten-free and has that distinct, almond flavor. Because of the almond flour, it has a dense, moist texture and stays fresh, stored covered at room temp, for several days. Though, of course, it may not last that long. The recipe calls for a lemon icing which dresses up this loaf quite nicely, but if you want a less-sweet cake, it would be perfectly fine without it. This is great for dessert or afternoon tea, and is a nice choice for breakfast. It comes together quickly.
Preheat your oven to 375 degrees. butter a 7 or 8 inch loaf pan, line the with parchment paper, then butter the parchment. You will bake the cake for a total of about 50-55 minutes.
|Prepping the pan|
2/3 cup or 90 grams of GF flour*
1 1/2 tsp baking powder
1/2 tsp guar or xanthan gum
1/2 tsp salt
Stir in 1 cup or 110 grams almond flour
|Adding the eggs|
1 stick plus 3 TB softened butter
1 scant cup (190 grams) sugar
1 tsp to 1 TB lemon zest
1 tsp vanilla extract
Add, one at a time:
3 large eggs
1 1/2 cup fresh blueberries (I think frozen would be just fine)
For the icing when cake is completely cooled:
2/3 cup confectioners sugar
1 TB lemon juice
Add half of the dry ingredients into the creamed butter/sugar mixture. Scrape down sides and bottom of bowl. Mix a generous cup of the blueberries into the dry ingredients, then fold that into the batter.
|Folding in the berries|
Bake for 15 minutes, then scatter the remainder of the berries over the cake and continue baking. Check the cake after another 15 to 20 minutes and tent with foil if it's browning too quickly. (I am still not used to my new oven and it browns things very quickly, even when at correct temp.)
|Cooling in pan|
When done, cool on a baking rack for 10 minutes, then lift cake out of pan and let sit until completely cool.
Combine the lemon juice and powdered sugar and ice the top of the cake, allowing some icing to drip down the sides of the cake. Enjoy!
* I always use Anson Mills Carolina Gold Rice Flour for all of the flour called for in the formula for GF baking flour from America's Test Kitchen.
Here is their formula for the ATK flour blend:
24 ounces (4 1/2 cups plus 1/3 cup) white rice flour
7 1/2 ounces (1 2/3 cups) brown rice flour
7 ounces (3/4 cup) potato starch
3/4 ounces (3 TB powdered milk
If you want to understand the science of why this works, please buy the ATK GF cookbook.