Ha! This is not another Bundt cake recipe. I adapted this from the Ottolenghi Simple cookbook. It has a sweet/tart taste, which I prefer to a very sweet cake.
Preheat your oven to 400 degrees and grease your loaf pan. Trim a sheet of parchment paper to cover the bottom of the pan, with enough paper over-hanging the sides to use as handles when you remove the cake from the pan. Grease the bottom only of the parchment paper.
Mix 1/2 cup plus 2 tablespoons unsalted butter and 1 cup sugar, the zest of 2 lemons, 1 teaspoon vanilla extract, and 1 tablespoon of fresh lemon juice until creamy, about 4 minutes. Add in 3 large beaten eggs, one at a time.
Mix in 2/3 cups flour, 3/4 cup plus 2 tablespoons almond meal, ½ teaspoon baking powder, and 1/8 teaspoon salt. (I am strangely annoyed by all the X cups plus X tablespoon measurements in this recipe.)
Add in 5 ounces or so of fresh blueberries, and spoon evenly into the loaf pan. Now we get fussy…Bake for 15 minutes and remove from the oven. Sprinkle 2+ ounces of fresh blueberries on the cake and put back in the oven for another 15 minutes. Pull the cake out, cover it with foil, and pop it back in the oven for another 25-30 minutes, until a skewer comes out cleanly.
Remove and cool for 10 minutes, the remove the cake from the pan and put it on a wire rack until totally cool.
Meanwhile, as the cake cools, make an icing by mixing 1 cup plus 2 tablespoons cups of confectioners’ sugar with 2 tablespoons lemon juice. Pour/spoon the icing over the cooled loaf cake, slice, and enjoy!