A Lemon Blueberry Loaf Cake sounded just too good not to try. So, from JoyofBaking I bring you this easy recipe. As always with that site they give the ingredients in both metric and US style measurements. There is also a video of how to make it.
The only difference with mine is that I baked it at 160C Fan, rather than 180C. I prefer to bake using the fan, since it ensure the heat is evenly dispersed around the oven. But I am always slightly wary of doing so when a recipe doesn’t actually mention it.
The aroma that is given off as the cake bakes is simply mouth wateringly good. I almost wanted to pull the cake out of the oven and take a spoon to it as it was baking. I managed to avoid that though and the result has turned out very well. As with most loaf cakes the top splits slightly on cooking. I was also pleased that the blueberries didn’t sink to the bottom, which can happen sometimes.
All in all this is one very delicous cake indeed, and so moist. I know it wont be around long enough to go dry.
- 1 1/2 cups (195 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon grated lemon zest(outer yellow skin of the lemon)
- 1 cup (240 ml) fresh blueberries
- 1/2 cup (113 grams) unsaltedbutter, room temperature
- 3/4 cup (150 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) milk
- 2 tablespoons (25 grams) granulated white sugar
- 1 tablespoon fresh lemon juice
Lemon Blueberry Loaf Recipe:
- Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).
- In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.)
- In the bowl of your electric mixer, or with a hand mixer, beatthe butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy (2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Beat in the vanilla extract.
- With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.
- Gently fold in the blueberries.
- Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Lemon Glaze and finishing:
- In a small microwaveable bowl, stir the sugar with the lemon juice.
- Place in the microwave for about 20 seconds or just until sugar has dissolved.
- When the bread is done, remove from oven and place on a wire rack.
- Pierce the top of the hot loaf with a wooden skewer or toothpick and then brush with the hot lemon glaze.
- Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.
- This bread is best served on the day it is made, but it can be stored several days or frozen.