Friday, May 18, 2012

Blueberry, almond, lemon cake

Pretty good eatin' at the Erwin hacienda tonight. Oven barbequed chicken, hashbrown casserole, Californa Medley (broccoli, carrots and cauliflower), and, for dessert, Blueberry-Almond-Lemon cake. How delish.

Okay, here goes for the cake.

Take 1/2 cup blanched almonds and 2 TBSP sugar and gring them together until fine. I cleaned my coffee grinder and used it for this. It worked well.

In a bowl, sift 1 1/4 cups flour, 1 1/4 teas. baking powder and 1/4 teas. salt.. Drop the ground almonds in and stir to incorporate.

Okay, in another bowl, beat 1 cup sugar, 1/2 c. butter and the zest of one lemon until light and fluffy. Beat in 1/4 cup lemon juice and please use real lemons and forget the reconstituted lemon juice stuff. Okay. Now, four eggs, drop in one at a time, and beat until well blended. Take a vanilla bean, scrape the seeds of the vanilla bean and drop into the mixture, beat until combined. If you don't ahve a vanilla bean, drop in 1/2 teas. of vanilla extract, and 1/4 teas. almond extract Add the flour mixture, beat until just well blended. Stir in one cup of fresh blueberries.

Spread the batter into a greased bundt pan. Preheat oven to 350 degrees. Bake for 50 minutes, let cool for about 15 minutes, slide knife around to loosen, drop onto a decorative plate.



  1. Um, yum-- can't wait to give that blueberry-almond-lemon cake a try. Thanks for posting it. BTW--love the floral flag at the top of your site.