The rich, moist crumb of this nutty bake contrasts beautifully with the tartness of the fruit
Diana Henry
The Telegraph's award-winning cookery writer
Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.
Published
Though blueberries are around all year, I cook with them more once spring has arrived. Find the tartest ones you can. Many don’t have the zestiness you need to contrast with the cake.
Requires 15 minutes cooling time
Overview
Prep time
20 mins
Cook time
45 mins
Serves
8
Ingredients
- 150g butter, at room temperature, plus extra for greasing
- 250g golden caster sugar
- 2 eggs, at room temperature, beaten
- 175ml plain yogurt
- finely grated zest of 1 lemon, plus 2 tbsp lemon juice
- 150g plain flour, sifted
- 100g ground almonds
- 3 tsp baking powder
- ½ tsp bicarbonate of soda
- 200g blueberries
- 35g flaked almonds
- icing sugar, for dusting
Method
Step
Preheat the oven to 180C/170C fan/gas mark 4. Beat 150g butter and 250g golden caster sugar in a food processor until light and fluffy.
Step
Add 2 beaten eggs a little at a time, beating well after each addition.
Step
On a lower speed, beat in 175ml plain yogurt, the zest of 1 lemon and 2 tbsp lemon juice.
Step
Fold in 150g sifted plain flour, 100g ground almonds, 3 tsp baking powder and ½ tsp bicarbonate of soda.
Step
Scrape into a 23cm base-lined and buttered springform tin.
Step
Sprinkle over 200g blueberries and bake for 30 minutes.
Step
Scatter with 35g flaked almonds and return to the oven for 15 minutes. The cake should be coming away from the sides of the tin and a skewer inserted into the middle should come out clean.
Step
Leave to cool for 15 minutes, then unclasp the tin and move the cake to a cooling rack. It is fragile so be careful when removing it.
Step
Once it’s cool, sift icing sugar over the top.