Blueberry and lemon loaf cake

Whole almonds or ground almonds both work here. The cake is very tender and open in texture, so it is best sliced once completely cool.

Ingredients

• almonds — 100 g
• butter — 100 g
• sugar — 100 g
• eggs — 3
• flour — 100 g
• baking powder — 1 tsp
• blueberries — 200 g
• lemon — 1

Method

1. Grind the almonds to a fine crumb.
2. Beat room-temperature butter with the sugar using a mixer.
3. Add one egg and keep beating.
4. Add the ground almonds, flour and baking powder and beat until smooth.
5. Add the other two eggs and beat to a fluffy mixture.
6. Add the zest of one lemon, taking it off without the white pith so that it does not turn bitter. Squeeze in the juice of half the lemon. Mix with the mixer.
7. Add the blueberries and fold them in gently with a spatula.
8. Line a tin with baking paper and add the batter.
9. Bake in an oven preheated to 180°C for 40–50 minutes. Check for doneness — timings vary from oven to oven.