Yotam Ottolenghi’s Blueberry, Almond and Lemon Cake | NYT Cooking

Ottolenghi’s iced, Blueberry, Almond and Lemon Cake is a summertime NYT Cooking classic #baking

Toast been doing the bare minimum for too long. So I pressed it down, filled it up, and let the blueberries handle the rest. 🫐🍞 Blueberry Custard Toast Ingredients 1 egg 1/3 cup Greek yogurt 1 tsp vanilla extract or vanilla bean paste 1/2 to 1 tsp lemon zest 2 slices thick-cut bread 1/3 cup blueberries, fresh or frozen Instructions Preheat oven to 350 degrees F. In a small bowl, whisk together the egg, Greek yogurt, vanilla, and lemon zest until smooth. Place bread on a parchment-lined baking

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