Blueberry, almond and lemon cake from Ottolenghi Simple (page 276) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Errata: the UK recipe uses self-raising flour which means the US recipe should include baking powder. Add 1.25 tsp for 2/3 cup flour.

  • w_1j6tpr on May 12, 2026

    I have made this cake many times and it’s one of my favorites. This time I had some fresh strawberries to use up so I replaced the blueberries with strawberries. I would absolutely make it this way again! The lemon and almond compliment the strawberries nicely. If using strawberries, maybe add a bit more than the amount the recipe calls for. I weighed them by gram but I think it could have used a bit more. I cut the strawberries into small pieces and slices and coated them in flour before adding to the batter. I added the icing when it was still a bit warm and it soaked in. Lesson learned but the cake was still delicious.

  • kariholsberry on May 10, 2026

    Great easy recipe

  • PriyaPath on March 28, 2026

    So so tasty, super moist and such a great balance of flavours.

  • carly_ztnb88 on March 25, 2026

    One of my favourite bakes, have made this numerous times and it’s my go to recipe for a cake for friends. Very popular with children too.

  • isabella_nq20ft on February 23, 2026

    Cale was nice, but marked down for not being simple at all! Took me about 2hrs all up, and it wasn’t much better than simple almond cakes I’ve made previously.

  • lholtzman on August 02, 2025

    Delicious, but best the day it’s made. Perfect for summer.

  • Cuisineatl on September 07, 2024

    Ce pain-gâteau est savoureux. C'est ma recette préférée de pain aux bleuets. Je l'ai démontré sur ma chaine ici: https://www.youtube.com/watch?v=zJ7pTGxQGjwç

  • Foodycat on June 21, 2022

    I was a bit short on fresh (actually frozen) blueberries so I made up the quantity with 25g dried blueberries, and I only had one lemon so I also used some grated lime zest. What a great cake! I love how the 2nd lot of berries means that there's a more even distribution of fruit through the cake. Really good flavour.

  • TLouise on August 04, 2021

    Very nice and easy to make using ingredients I usually have on hand

  • ChelseaP on May 21, 2021

    Unbelievably good!!

  • blintz on November 29, 2020

    Oy! Forgot to use SR flour. No matter, it's still delicious and not even that flat. I served it without the glaze and it's the perfect snacking cake. Very lemony in a very good way!

  • KarinaFrancis on November 29, 2020

    I have to confess I made this with Apple instead of blueberries because I had some on hand and it was as good as everyone says it is, and very easy to put together. Update: I finally made the blueberry version and the icing. I like both versions, one for spring and one for autumn

  • AndieEats on November 28, 2020

    Missed the errata about baking powder until after - came out okay, just a bit flat. Decreased sugar to 110g and it was still sweet enough. Used frozen blueberries, and tossed it in some flour before mixing into the dough - next time try tossing it with a bit of the dry mix. Also did not put blueberries on top part way through baking, just mixed it all in at the same time. Baked it uncovered at 400F for about 30 minutes, then with a tented foil for the remainder 30 minutes.

  • Running_with_Wools on November 24, 2020

    I brought this to a summer party and it was a big hit. Delicious, and not too sweet. We had it with mint ice cream. The only part of the recipe that confused me a little, was when you take the cake out of the oven, before it is done, and add more blueberries (so they stay on top). I think I waited too long, and some of them did not incorporate into the batter. It was still delicious.

  • JJ2018 on October 02, 2020

    Loved this recipe the cake vanished almost instantly.

  • anya_sf on September 04, 2020

    Very moist cake, quite sweet, but balanced by the lemon. The blueberries that were stirred into the batter mostly sank to the bottom, so it was good some were sprinkled on top. King Arthur self-rising flour worked (with salt omitted). Family liked this a lot.

  • kitchen_chick on August 09, 2020

    Wow. I missed the errata about the baking powder, but my cake rose nicely without the baking powder. Not sure what’s with that. I did reduce the sugar to 160g because I prefer less sweet desserts, and I omitted the glaze because it’d be too sweet for me. Still completely delicious by my taste preferences. Would be great with tea. Baked up super tender and light and moist. I did toss the blueberries in a bit of the flour-almond flour mixture to reduce sinkage.

  • Ro_ on July 04, 2020

    Loved the flavours of this cake. The only issue was that I think I added a few too many blueberries, and these all sunk to the bottom make it very soggy and loose so somewhat difficult to get out of the tin and cut well. I think next time I'd use fewer blueberries and/or coat them in flour to try to keep them more buoyant.

  • SugarTreeBaking on May 20, 2020

    Oh my! I missed the errata mentioning the missing baking powder. Without it, I have a flat loaf with little rise and not much texture.

  • stockholm28 on April 27, 2020

    Very good flavor and nice and moist. I like how some of the blueberries are added part way into baking. There is a very similar recipe in ”Sweet” for lemon blueberry almond teacakes and I prefer that recipe.

  • joneshayley on April 23, 2020

    Really easy and delicious cake.

  • Astrid5555 on September 12, 2019

    Delicious, even with skin-on coarsely ground almonds, which was all I had on hand. Usually I do not like icing on loaf cakes, but as already mentioned this one made the cake even more lemony. Very quick to make, too.

  • FJT on May 13, 2019

    This cake tastes lovely. Mine was a bit chewy, probably because the only ground almonds I could find were ground with their skins on and were very coarsely ground. Will definitely make again when I can find some better ground almonds!

  • MollyPellecchia on February 12, 2019

    Pg 276/Sides were a bit burnt. Next time line all four sides with parchment and start checking for doneness 10 minutes earlier. Note the Errata

  • etcjm on February 05, 2019

    Lovely. Please do the icing, it adds extra lemonyness. I used frozen blueberries, since they are always there for overnight oats. Added about 20 minutes to the cooking time. I will do with fresh next time, because I think both the texture and keeping quality was hindered because of using frozen, hence it's not brilliant on day 2 but still edible. Very easy and no doubt will be get knocked together on a regular basis, great for elevenses at work and packed lunch!

  • JennyHay on December 27, 2018

    I have many good blueberry and lemon cake recipes but this one is a standout. Superb.

  • bwhip on October 27, 2018

    This cake turned out great for us. A lovely combination of sweetness and lemony flavor. Unusual method - baking at 400 degrees, and after 15 minutes you put more blueberries on top of the cake (which makes a lot of sense, so they don't all sink to bottom). The temperature gives the cake a nice brown and crispy perimeter. Delicious.

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