10 tablespoons butter at room temperature
1 cup sugar
2 teaspoons lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2/3 cup all purpose flour
3/4 cup almond meal
3/4 cup fresh or frozen blueberries
1 tablespoon sugar
1 tablespoon honey
Preheat oven to 400 degrees. Grease a loaf pan and line with parchment paper.
Cream butter, sugar, lemon zest 1 tablespoon lemon juice and vanilla with a stand mixer or hand mixer. Beat for 3-4 minutes. Add one egg at a time and keep beating.
Gradually add the flour, salt and almond meal. Fold in 1/2 cup of blueberries.
Pour batter onto pan and smooth evenly.
Bake for 15 minutes, and sprinkle with the rest of the blueberries. return to the oven for another 15 minutes, then cover loosely with foil and continue bake for another 25-30 minutes.
In a small saucepan place remanning 2 tablespoon lemon juice, 1 tablespoon sugar and honey and cook over low heat for 5-7 minutes until it becomes a syrup.
After cake is removed from the pan
Let cake cool for 5 minutes, then spoon syrup over and let cool for another 10-15 minutes. Remove from pan and let cool completely.