Almond adds subtle sweetness and structure, supporting vivid lemon and frozen blueberries in a fragrant, refined loaf cake.
ABy Annebala
Servings
8
1.5 cup All-purpose flour
0.75 cup Almond flour
1.5 tsp Baking powder
0.25 tsp Baking soda
0.5 tsp Salt
0.5 cup Unsalted butter
1 cup Granulated sugar
2 piece Eggs
2 tbsp Lemon zest
0.33 cup Lemon juice
1 tsp Vanilla extract
0.75 cup Sour cream
1.5 cup Frozen blueberries
0.75 cup Powdered sugar
Calories
484 kcal
Protein
6g
Carbs
73g
Fat
20g
Fiber
2g
Sugar
47g
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Sarah M. · Melbourne, AU
Prep
1. Heat the oven to 350F. Grease and line a 9 x 5-inch loaf pan. Toss the frozen blueberries with a spoonful of the all-purpose flour to coat them lightly.
1.5 cup All-purpose flour,
1.5 cup Frozen blueberries
Batter
2. Whisk the remaining all-purpose flour, almond flour, baking powder, baking soda, and salt in a bowl.
1.5 cup All-purpose flour,
0.8 cup Almond flour,
1.5 tsp Baking powder,
0.2 tsp Baking soda,
0.5 tsp Salt
3. In a larger bowl, beat the unsalted butter, granulated sugar, and lemon zest until pale and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract, most of the lemon juice, and the sour cream until smooth.
0.5 cup Unsalted butter,
1 cup Granulated sugar,
2 piece Eggs,
2 tbsp Lemon zest,
0.2 cup Lemon juice,
1 tsp Vanilla extract,
0.8 cup Sour cream
4. Fold the dry mixture into the wet mixture just until combined. Gently fold in the frozen blueberries. Spread the batter into the prepared pan and smooth the top.
1.5 cup All-purpose flour,
0.8 cup Almond flour,
1.5 tsp Baking powder,
0.2 tsp Baking soda,
0.5 tsp Salt,
1.5 cup Frozen blueberries
Bake
5. Bake until the loaf is golden and a tester inserted in the center comes out clean, 55 to 65 minutes. Cool in the pan for 15 minutes, then turn out onto a rack and let it cool completely.
Finish
6. Whisk the powdered sugar with the remaining lemon juice into a thick glaze. Spoon it over the cooled loaf and let it set before slicing.
0.1 cup Lemon juice,
0.8 cup Powdered sugar
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