We’re not sure that there is such a thing as a healthy cake but if there is, then this has to be it. 
The moist citrus-y sponge is dotted with blueberries literally bursting with flavour and the slight covering of icing gives it a sweet kick.  Even better, this is such a light bake that there is no heavy ‘cake laden guilt’ feeling afterwards. As soon as made this, it literally disappeared within less than a day. It is a perfect tea time treat, after school scooby snack or even as a pudding with a small dollop of creme fraiche or ice cream. Currently this is our fave bake as no one can get enough of it so I would recommend baking two loaves at a time, especially if you are expecting visitors.

What You Need

Tip: The Blueberries are better added in parts so that they spread evenly through the cake.

  • 150g unsalted butter
  • 190g caster sugar
  • 200g plain flour
  • 1 lemon’s worth finely grated rind
  • 2 tbsp of lemon juice
  • 1 tsp vanilla essence
  • 3 medium-sized eggs
  • 110g ground almonds
  • Pinch salt
  • 200g blueberries or two large handfuls

For the icing

  • 100g icing sugar (sifted)
  • Juice of 1 small lemon


What to 

  1. Pre-heat the oven to 180c.
  2. Grease or line your loaf tin. 
  3. Cream the butter and sugar together for a minute or so in a mixer. 
  5. Fold the sifted flour, baking powder and salt into the cake mixture and then mix in the ground almonds. 
  6. Divide the mixture evenly between the cake slots. 
  7. Bake for approx 20 mins.

If you enjoyed this you might enjoy our coconut lime and passionfruit tart