Lemon Blueberry and Almond Teacakes

Published on July 16, 2021 | By
Lemon blueberry and almond teacakes

Got blueberries? These lemon, blueberry and almond teacakes from Ottolenghi, “Sweet,” fulfill my longing for a small tender cake with fresh fruit, ground almonds, and a touch of lemon.

The Louisiana blueberries are nearing the end of the season at our farmer’s market. Before the season ends, make sure that you try a few of my recipes that incorporate a taste of summer into cakes and scones with these fresh juicy berries.

The blueberry, almond and lemon cake  is a favorite as well as the blueberry scones and blueberry almond frangipane tart. 

Search my website for more sweet tasty sweet blueberry treats and share some of your favorites with us!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12

Ingredients

  • 3/4 cup plus 1.5 TBSP unsalted butter
  • 3/4 cup plus 3.5 TBSP sugar
  • zest of one lemon, grated
  • 4 eggs lightly beaten
  • 2 cups almond meal
  • 1/4 cup plus 1 TBSP flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup lemon juice
  • 1 cup fresh blueberries
  • 1/2 cup sliced almonds

Instructions

  1. Preheat the oven to 350. Grease the 12 cup muffin tin with butter and dust with flour. Tap away any excess.
  2. Place the butter, granulated sugar, and lemon zest in the bowl of a mixer with paddle attachment in place. Beat on medium high speed until light and fluffy. Add eggs and almond meal in 3-4 alternating batches.
  3. Sift the flour, baking powder and salt into a bowl. Add to the mixer and turn speed to low. Add lemon juice and beat until combined. Spoon mixture into molds and then divide the blueberries between the cakes pushing them down slightly so they sink into the batter. Do the same with the sliced almonds.
  4. Bake for 30-35 minutes until the edges are slightly browned and a toothpick inserted into cake comes out clean.
  5. Remove from oven, Cool for 10 minutes. Gently tap cakes out using a small thin knife to loosen them if necessary. Set aside to cool.
  6. Dust with confectioners sugar and serve.
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