| Ingredients | Directions | |
| 1) | 1 1/2 cups flour |
Preheat oven to 350 F. Grease and flour 9” pan. (1-4) In a small bowl combine the flour, baking powder, and soda, and salt. (5-7) In a large bowl beat sugar, almond paste, and butter together until well blended. (8-10) Continue beating adding egg and lemon juice. After mixing well then add dry ingredients alternately with milk. (11-12) Fold in the blueberries and lemon rind. Pour into baking pan. (13-16) Mix all of the topping ingredients together and sprinkle on top of batter. Bake at 350 F for 45 minutes. ***
Cake is done when knife inserted in the center comes out clean. |
| 2) | 2 tsp baking powder | |
| 3) | 1/4 tsp baking soda | |
| 4) | 1/2 tsp salt | |
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| 5) | 1/2 cup sugar | |
| 6) | 1/3 cup almond paste | |
| 7) | 2 tbsp chilled butter, cut into small pieces | |
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| 8) | 1 egg | |
| 9) | 1 tbsp lemon juice | |
| 10) | 3/4 cup milk | |
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| 11) | 1 1/2 cups blueberries, dusted with flour | |
| 12) | 2 tsp grated lemon rind | |
| Topping | ||
| 13) | 1/4 cup sugar | |
| 14) | 3 tbsp sliced almonds, chopped | |
| 15) | 1 1/2 tbsp butter, melted | |
| 16) | 1/2 tsp cinnamon | |