Lemon & Blueberry Cake

Name: Lemon & Blueberry Cake
Yield: Makes 24 slices
Ingredients: 5 cups (520 g / 18.3 oz) almond flour; 1⅓ cups (200 g / 7 oz) fresh blueberries; Zest of 2 lemons; 2⅓ cups (515 g / 18.1 oz) margarine; 3⅓ cups (415 g / 14.6 oz) icing sugar or powdered sugar; 2 tablespoons of lemon juice; 1½ cups (360 g / 12.7 oz) butter or margarine; 1 cup (150 g / 5.3 oz) frozen blueberries; 1¼ cups (180 g / 6.3 oz) plain or all-purpose flour; 7½ cups (1 kg / 2.2 pounds) icing sugar or powdered sugar; 4 teaspoons baking powder; 12 eggs (600 g / 21 oz)

Preparation info

Makes
24 slices

Difficulty
Medium

Appears in

Crazy Sweet Creations

By Ann Reardon

Published 2021

About

This recipe was a happy little accident. After experimenting with something completely different that didn’t work, I simply threw in a few more ingredients and baked it as a cake. The result was so delicious that it is now one of my go-to recipes.

Ingredients

Lemon & Blueberry Cake

2⅓ cups (515 g / 18.1 oz) margarine
3⅓

Cake
Vegetarian

Method

Lemon & Blueberry Cake

Preheat the oven to 180°C (350°F).

Place the margarine, icing sugar, eggs, almond flour, vanilla extract, and lemon zest into a bowl. Whip until the mixture is smooth and really well combined. Add the flour and ba