---
title: Lemon Blueberry and Almond Teacakes
servings: 12
course: dessert
prep time: 20 minutes
cook time: 10 minutes
source:
  name: Ottolenghi Sweet
  author: Yotam Ottolenghi
  url: https://www.umami.recipes/recipe/p02O11ohOLGHOf6WjrdV
image: https://www.umami.recipes/api/image/recipes/p02O11ohOLGHOf6WjrdV/images/nryUFjXXR9v29flnD3eJgh?w=2048&q=75
tags: [dessert, lemon, blueberry, almond]
---

= Teacakes =

Preheat #oven{} to 350°F / 180°C. Grease and flour all 12 holes of a #muffin tin{}.

Beat @unsalted butter{190%g}(at room temperature), @caster sugar{190%g}(superfine) and @lemon zest{1%tsp}(finely grated, of one lemon) together til light and creamy, then add @eggs{4}(large, lightly beaten) and @ground almonds{190%g} in three or four alternate batches. Fold in @flour{45%g}, @salt{1/8%tsp} and @baking powder{1/4%tsp}, then finally add the @lemon juice{60%ml}. Spoon batter into the muffin moulds and divide the @blueberries{100%g} between them - pushing the berries down into the batter a bit.

Bake for ~{30-35%minutes} or until edges are golden and a skewer inserted into the middle of a cake comes out clean. Remove from oven, let cool in tin for ten minutes then turn out onto #wire rack{} to cool completely, making sure they are sitting upside down (ie: smaller end on top).

= Icing =

Sift icing sugar into a #bowl{} and add lemon juice til mixture is thick but pourable. Spoon icing over cakes and top with @blueberries{70%g}(to garnish).