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Lemon Blueberry Almond Loaf: A Valentine’s Day Special

Valentine's day cake topped with berries in heart shapes

Chocolates and red velvets might be the quintessential Valentine’s Day cakes, but there’s something to be said about a sweet and tangy slice. We love blueberries and strawberries in this house. This cake is high on the good stuff and low on the sweet, so enjoy a guilt-free treat.


Makes a 9-inch loaf about 3 inches high

  • ½ cup unsalted butter (softened)
  • ¾ cup sugar
  • 1 tsp lemon zest 
  • 1 tsp vanilla extract
  • 3 eggs
  • ⅔ cup flour
  • 1 tsp baking powder
  • ½ teaspoon salt
  • 1 cup ground almonds
  • 1 cup fresh blueberries


  • Whisk the butter and sugar till light and fluffy.
  • Add the lemon zest and vanilla, then whisk some more. I added the vanilla with the butter because someone told me it tastes better when mixed with the fats.
  • Add the egg, one at a time, and continue to whisk. The batter might seem like it’s curdling, but it’s normal.
  • Sift the flour, baking powder and salt into the batter, folding gently.
  • Add the ground almonds (I used whole almonds, not peeled) and mix well with a spatula.
  • Add ¾ of the blueberries (keeping some aside for the topping)
  • Pour the batter into a greased baking pan
  • Bake in a pre-heated oven at 180deg C for about 45 minutes.
  • Once it’s done, let it cool completely.

For the Icing:

  • 2/3 cup icing sugar
  • Juice of 1lemon

For the topping:

  • Fresh blueberries
  • Fresh strawberries
  • Sliced almonds


  • Once the cake is has cooled completely, gently loosen the sides with a knife and slide it out onto a platter.
  • Sift the icing sugar into a bowl
  • Add the lemon juice and mix well
  • With a spoon, drizzle the icing onto the cake
  • Top with fruits and nuts of choice

And Voila! It tastes fantastic and can also be served with your evening tea or coffee.

Valentine's day mandala with paper hearts
Happy Valentine’s Day!

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