Blueberry-Lemon-Almond Anytime Cake

Step 1

Heat the oven to 400 degrees. Butter an 8 1/2 X 4 1/2-inch loaf pan, and line the base with parchment paper.

Step 2

In a small bowl, whisk together the whole wheat flour, baking powder, salt and almond meal. Set aside.

Step 3

Place the butter, granulated sugar, lemon zest, 2 tablespoons of the lemon juice and the vanilla in a large mixing bowl or bowl of a stand mixer. If you’re using a hand-mixer, use regular beaters; if you’re using a stand mixer, use the paddle attachment. Beat on high speed for three or four minutes, until the mixture is light. Add the eggs, one at a time, mixing on medium speed after each addition; use a rubber scraper to scrape down the sides of the bowl each time. Add one-third of the flour mixture, beat on low speed till incorporated; repeat twice, until all the flour mixture is fully incorporated.

Step 4

Use a rubber spatula to fold in three-quarters of the blueberries, and scrape the mixture into the prepared loaf pan. Smooth the top so the batter is even. Bake for 15 minutes, then scatter the remaining blueberries evenly over the top. Return the cake to the oven and bake another 15 minutes, until it is golden-brown, but still uncooked. Cover it loosely with foil, and continue to bake for another 25 to 30 minutes, until it has risen and a toothpick or cake tester inserted into the middle comes out clean. Remove it from the oven and let it cool in the pan for 10 minutes. Run a thin, sharp knife around the periphery of the cake, invert it onto a board or flat plate to remove it from the pan, then set it right-side up on a wire rack to cool completely.

Step 5

While the cake is cooling, make the glaze: Put the remaining 2 tablespoons of lemon juice in a small bowl with the powdered sugar and whisk until smooth. When the cake has cooled, set it on a plate or board and pour the glaze as evenly as possible over the cake. After a few minutes, use a butter knife to scrape up any glaze that has fallen off and spread it on top. Don’t worry if you don’t get it all; it’ll be sweet and tart enough.