Lemon-Infused Blueberry Almond Loaf

1. Preheat Oven

Preheat your oven to 375°F (200°C). Grease a 9- or 8-inch (21-centimeter) loaf pan, line it with parchment paper, and then grease the paper as well.

2. Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat the room temperature butter, granulated sugar, lemon zest, and vanilla extract on high speed for 3-4 minutes until the mixture becomes light and airy. Once the mixture is creamed, reduce the speed to medium.

3. Add Eggs

Gradually add the beaten eggs to the creamed mixture in three additions, scraping down the sides of the bowl as necessary. Don’t worry if the mixture looks like it’s splitting; it will come back together once you add the dry ingredients.

4. Mix Dry Ingredients

In a separate bowl, whisk together the sifted all-purpose flour, baking powder, salt, and almond flour. Add these dry ingredients to the wet mixture in three additions, mixing on low speed just until no white specks remain.

5. Fold in Blueberries

Gently fold in three-quarters of the fresh blueberries by hand, taking care not to crush them.

6. Prepare for Baking

Scoop the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 15 minutes. After this initial bake, sprinkle the remaining blueberries over the top of the loaf.

7. Bake Loaf

Return the loaf to the oven and continue baking for another 15-20 minutes, or until the top is golden brown. At this point, cover the loaf with foil to prevent over-browning and bake for an additional 25-30 minutes. The loaf is done when a knife inserted into the center comes out clean.

8. Cool Loaf

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

9. Prepare Icing

While the cake cools, prepare the icing by whisking together 1 tablespoon of lemon juice and the confectioners’ sugar in a bowl. The icing should have a smooth consistency and move slightly when the bowl is tilted. If it’s too thick, add a little more lemon juice until you reach the desired consistency.

10. Apply Icing

Once the cake is completely cool, pour and spread the icing over the top. Let it set for about 30 minutes before slicing and serving. The blueberries may bleed into the icing, adding a lovely touch of color.