On a humid Monday morning in Manhattan, bakery staff at several Upper West Side markets reported a noticeable uptick in requests for blueberries and ground almonds. The cause, according to staff at Zabar’s, appears to be interest in Yotam Ottolenghi’s blueberry, lemon, and almond cake.
The recipe, which Ottolenghi has described as a staple in his home, has seen a resurgence in online searches this week. The cake is simple, requiring basic ingredients and a single pan, which appeals to families seeking quick snacks during the school break. The texture is dense but moist, with bursts of blueberry and a citrus finish from fresh lemon zest.
Local home bakers cited the recipe’s flexibility. “You can swap in strawberries or raspberries if you’re out of blueberries,” said Anna Feldman, a Park Slope parent shopping at the Grand Army Plaza Greenmarket on Sunday. Almond flour, once a niche item, is now stocked in most city groceries, making the cake accessible for gluten-free households.
Ottolenghi, known for vegetable-forward cooking, has often spoken about baking with his children. His snacking cake, first published several years ago, has accumulated more than 10,000 five-star reviews online. The cake’s popularity comes as families look for easy, heat-friendly activities and make-ahead snacks for outdoor picnics and early evening gatherings.
With summer in full swing and berry season peaking, many New Yorkers are expected to turn to familiar, low-effort recipes. The Ottolenghi cake, served at room temperature and easy to pack, fits the city’s current mood: unfussy, seasonal, and suitable for sharing.