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Blueberry, Almond and Lemon Cake

cooking.nytimes.com
  • 90 minutes
  • Serves 8

INGREDIENTS

1/2 cup

plus 3 tablespoons/150 grams butter

1

superfine sugar

1 tsp

lemon zest

1 tsp

vanilla extract

3 larges

eggs

2/3 cup

flour

1 1/4 tsp

baking powder

1/8 tsp

salt

1 cup

almond flour

1 1/2 cups

blueberries

2/3 cup

confectioners' sugar