Blueberry, Almond & Lemon Loaf

The recipe for this luscious, moist Blueberry, Almond and Lemon Loaf did more than entice my sweet tooth, it reaffirmed my love for blueberries. Not that it needed any reaffirmation as I absolutely love plump, juicy, sweet blueberries! Which might help explain why there are now officially thirty 'blueberry' recipes on this blog! Yes, 30! Sometimes blueberries are the star of the show, sometimes they play a supporting role. But regardless of whether or not they take center stage, they make anything and everything taste even more delicious. While summer here in the midwest is peak season for blueberries, thankfully they be can found in grocery stores year round. Which means there is nothing preventing me from making all things blueberry twelve months a year.

From muffins, to scones, to pancakes, to Dutch Babies, to bowl of blueberries, to a handful thrown into a smoothie, and now to this Blueberry, Almond, and Lemon Loaf, the options to begin the day with blueberries are almost limitless. Having a slice of 'cake', albeit one made with blueberries, to begin the day may seem like a bit of an indulgence. And for some, maybe it is. But, I for one, won't judge anyone who does. Because as the saying goes 'people in glass houses shouldn't throw stones'. 

This Blueberry, Almond and Lemon Loaf is a soon to be a classic flavor trifecta. The interplay of the sweet blueberries, tart lemon zest, and the subtle sweet almond nuttiness help to create the kind of 'cake' loaf that satisfies a sweet tooth without being overly sweet. 

With the possible exception of almond flour, you more than likely have all of the other ingredients needed to make this loaf in your pantry and/or refrigerator. However, if there was ever a reason to have almond flour as one of the staples in your pantry, this Blueberry, Almond, and Lemon Loaf is reason enough. Made by grinding almonds into a fine powder, almond flour is packed with good for you nutrients and has a nutty, slightly sweeter taste. Equally important to its' flavor, almond flour has the ability to create a more tender 'cake' texture. And this Blueberry, Almond, and Lemon Loaf has the most ethereal texture, in part to both number of eggs used and the almond flour. Surprisingly, only lemon zest is used in the 'cake' loaf itself. Yet, it is enough to add the perfect, just the right amount of lemon flavor to the loaf. 

In many ways this loaf is similar to a quick bread. It's simple and easy to make. Although instead of mixing all of the ingredients together in a bowl, this one needs to be made using either a standing or hand held mixer. 

Only three quarters of the blueberries are add folded in to the batter. The other quarter is sprinkled over the top of the loaf after the first fifteen minutes of baking. Those blueberries will sink slightly into the top of the cake as it continues to bake. The total baking time for this Blueberry, Almond and Lemon Loaf is about one hour. After thirty minutes of baking, the loaf is loosely covered in foil to help prevent the top of the cake from browning 'too much'. 

The lemon icing drizzled over the top of the baked, cooled to room temperature loaf is made with only two ingredients: freshly squeezed lemon juice and sifted confectionary sugar. The thickness or thinness of the icing is dependent upon the ratio of juice to sugar. If you like your icing thicker, use slightly less lemon juice. If you prefer it thinner, use slightly less confectionary sugar. But try waiting until your loaf has cooled before drizzling it on or it will disappear into the loaf. 

I like to add the lemon icing on the loaf after it's been placed on a serving platter. This way none of the icing that drips off the loaf is lost. 

Serve the Blueberry, Almond & Lemon Loaf unadorned or top with some additional blueberries and pansies (they are non-toxic and edible, although most won't eat them) for an even more eye catching presentation.

I have often wondered why the phrase 'feeling blue' is meant to connote a sense of sadness. Because if there was ever a color to make my heart sing it would be blue. From the various hues of blue seen in the sky, to the deep blue almost purplish in color found in blueberries, to the gorgeous Robin's egg blue, blue makes my heart happy. But if, by chance, you are feeling a bit 'blue', then make this Blueberry, Almond and Lemon Loaf. I promise it will have you feeling blissful.

Recipe

Blueberry, Almond & Lemon Loaf

Makes 1 loaf

Ingredients

11 Tablespoons (150g) unsalted butter, room temperature

1 scant cup (190g) granulated or caster sugar

Zest from one medium sized lemon

1 teaspoon vanilla

3 large eggs, beaten

2/3 cup (90g) all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon Kosher salt

1 cup (110g) almond flour (see notes)

1 1/2 cups (200g) fresh blueberries, divided

1 1/3 cups (140g) confectionary sugar, sifted

1 1/2 to 2 Tablespoons freshly squeezed lemon juice

Directions

1. Preheat the oven to 375 degrees (F). Lightly spray a 9" metal baking pan (measured across the top, not the bottom, of the pan) with canola oil or brushed with butter. Then line the pan with parchment paper. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, sugar, lemon zest, and vanilla until light and fluffy (approximately 4 minutes).

3. Add in the beaten eggs, in three additions, beating well between each addition.

4. In a medium bowl, whisk together the all-purpose flour, Kosher salt, baking powder, and almond flour.

5. With the mixer on low speed, add in the dry ingredients in three additions.

6. Add in 3/4 of the fresh blueberries. Mix with a spatula to combine.

7. Spoon the mixture into the prepared pan. Smooth the top with an offset spatula.

8. Place the baking pan on a large baking sheet. Let the loaf rest for 10-15 minutes before placing in the oven.

9. Bake for 15 minutes. Remove from the oven and top with the remaining 1/4 of the blueberries. Return to the oven and bake for another 15 minutes.

10. Loosely cover the top of the loaf pan with a piece of aluminum foil. Continue baking for another 25-20 minutes or until a tester inserted into the loaf comes out clean.

11. Remove from the oven. Let the loaf rest for 10 minutes before transferring the loaf to a cooling rack. Allow the loaf to cool completely. Then transfer to a platter.

12. In a medium sized bowl, whisk together the confectionary sugar and lemon juice. Whisk until smooth. If the mixture is too thick, add a little more lemon juice. If the mixture is too thick, add a little more lemon juice.

13. Pour the lemon icing over the cooled loaf. Cut into thick slices and enjoy!

14. The Blueberry, Almond, and Lemon Loaf will be good for up to three days, wrapped and kept at room temperature. However, it's not likely to last that long.

Important Notes: (1) This is a slightly adapted recipe for the Blueberry, Almond and Lemon Loaf from Yotam Ottolenghi's cookbook "Simple". (2) You can almond flour in the baking sections of most grocery stores and/or at Trader Joe's. (3) Zest your lemon first before cutting it in half to squeeze out the juice. (4) Weighing out the ingredients, especially the almond flour, all-purpose flour, and sugar is key to making a perfect loaf. (5) Always, always place a baking pan under your loaf pan before putting it in the oven. Not only it does it catch any 'spillage' but it prevents the bottom baking faster than the rest of the laof.

Robin's Eggs (May 2022)