Jersey Blueberry and Almond Cake with Lemon Glaze

Preheat oven to 180°C (160°C fan/ Gas Mark 4). Grease and line a 9-inch cake pan with baking paper.

In a large bowl, cream together the softened Jersey butter and caster sugar until light and fluffy using an electric mixer.

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

Stir in the mashed Jersey Royal potatoes, Jersey milk, and lemon zest until well combined.

In a separate bowl, whisk together the almond meal and baking powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Gently fold in the Jersey blueberries.

Pour the batter into the prepared cake pan and spread evenly.

Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

While the cake is cooling, prepare the lemon glaze. In a small bowl, whisk together the icing sugar and lemon juice until smooth and glossy. Add more lemon juice if needed to achieve the desired consistency.

Once the cake is completely cool, drizzle the lemon glaze evenly over the top. Let the glaze set before serving.