Baking & Desserts Lemon Blueberry Loaf Cake
Highlighted under: Comfort Desserts
Whenever I whip up this Lemon Blueberry Loaf Cake, it feels like sunshine has filled my kitchen. The zesty lemon pairs perfectly with the juicy blueberries, creating a delightful balance of flavor that is both refreshing and sweet. I love how the moist crumb and bright citrus notes come together, making each slice a perfect afternoon treat. Whether enjoyed with a cup of tea or as a dessert, this loaf cake never fails to impress my family and friends. It's an easy and satisfying bake that embraces the essence of summer all year round.
Making this Lemon Blueberry Loaf Cake has been a wonderful addition to my baking repertoire. I’ve experimented with various combinations, but the burst of blueberries combined with the tangy lemon zest truly makes it special. The layering of flavors is what captivates everyone who tries it, and I often receive requests for the recipe.
I find that using fresh blueberries yields the best results, but frozen works just as well if they are dusted in flour before mixing. This simple step prevents them from sinking to the bottom, ensuring that every bite is filled with delicious blueberries.
Why You'll Love This Recipe
- Bright and zesty notes that awaken your taste buds
- Moist texture speckled with sweet blueberries
- Versatile for breakfast, snacks, or dessert
- Quick to prepare, yet beautifully impressive
Understanding the Ingredients
The key to a moist and flavorful Lemon Blueberry Loaf Cake lies in the choice of ingredients. For best results, use unsalted butter, as it allows you to control the saltiness of the cake. The combination of baking powder and baking soda helps the loaf rise beautifully, while the buttermilk adds richness and enhances the tender crumb. Don't skip the lemon zest; it provides a burst of citrus aroma that elevates the overall flavor profile.
When it comes to blueberries, using fresh ones is critical for achieving those juicy bursts of flavor. Frozen blueberries can be used, but they might release more moisture, so consider reducing the buttermilk slightly. Always dust the blueberries with flour before folding them into the batter to prevent them from sinking to the bottom during baking.
Baking Tips for Success
To ensure your loaf cake bakes evenly, it's essential to preheat your oven to 350°F (175°C) and allow it to reach the right temperature before placing the batter inside. When greasing the loaf pan, opt for butter or a non-stick spray to ensure easy removal after baking. For a golden crust with a soft interior, monitor the baking time closely; start checking for doneness around the 50-minute mark, using a toothpick to test for any wet batter.
If the top of the loaf starts browning too quickly, you can tent it lightly with aluminum foil during the last 10-15 minutes of baking. Once baked, let it cool in the pan for a short while to set, then move it to a wire rack. This cooling step is vital to avoid a soggy bottom, giving you that perfect slice as you serve!
Ingredients
Gather these ingredients for a delightful baking experience:
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ½ cup buttermilk
- 1 ½ cups fresh blueberries
- Juice of 1 lemon
Make sure all ingredients are at room temperature for the best results.
Instructions
Let’s get started on this lovely loaf cake:
Preheat the oven
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
Mix dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream butter and sugar
In another bowl, cream the softened butter with sugar until light and fluffy.
Add eggs and flavorings
Beat in the eggs one at a time, then add vanilla extract and lemon zest.
Combine mixtures
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
Add blueberries
Gently fold in the blueberries by dusting them with a bit of flour to prevent sinking.
Bake the cake
Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.
Cool and serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy your Lemon Blueberry Loaf Cake with a sprinkle of powdered sugar on top!
Pro Tips
- For an extra layer of flavor, drizzle a simple lemon glaze over the cooled loaf.
Serving and Storage Ideas
This Lemon Blueberry Loaf Cake is incredibly versatile. It's delightful on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. For a breakfast twist, serve it warm with a pat of butter. You can also slice it and toast it lightly for a crunchy texture that complements the cake's moisture beautifully.
If you're looking to store leftover cake, wrap the slices in plastic wrap and place them in an airtight container. It's best consumed within three days at room temperature. For longer storage, you can freeze the cake; simply ensure it's fully cooled before wrapping and freezing. It can last up to three months in the freezer.
Variations and Flavor Enhancements
Feel free to experiment with the flavor profile of this loaf cake! Adding poppy seeds can introduce a delightful crunch and enhance the citrus flavor. For a berry mix, substitute half of the blueberries with raspberries or blackberries to create a different yet delicious experience. You could also add a lemon glaze on top for an extra sweet and tangy finish.
For those who prefer a healthier version, you can replace half of the all-purpose flour with whole wheat flour without compromising the texture significantly. Another fantastic swap is using coconut oil in place of butter, which adds a subtle flavor and moistness while keeping it dairy-free.
Questions About Recipes
→ Can I use frozen blueberries?
Yes, but make sure to dust them with flour before mixing to prevent sinking.
→ How do I store leftover cake?
Store it in an airtight container at room temperature for up to 3 days.
→ Can I make this cake ahead of time?
Absolutely! You can bake it a day in advance and store it wrapped in plastic wrap.
→ What can I serve with the loaf cake?
It pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
Baking & Desserts Lemon Blueberry Loaf Cake
Whenever I whip up this Lemon Blueberry Loaf Cake, it feels like sunshine has filled my kitchen. The zesty lemon pairs perfectly with the juicy blueberries, creating a delightful balance of flavor that is both refreshing and sweet. I love how the moist crumb and bright citrus notes come together, making each slice a perfect afternoon treat. Whether enjoyed with a cup of tea or as a dessert, this loaf cake never fails to impress my family and friends. It's an easy and satisfying bake that embraces the essence of summer all year round.
Created by: Clara Jennings
Recipe Type: Comfort Desserts
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- ½ cup buttermilk
- 1 ½ cups fresh blueberries
- Juice of 1 lemon
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, cream the softened butter with sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract and lemon zest.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk.
Gently fold in the blueberries by dusting them with a bit of flour to prevent sinking.
Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Extra Tips
- For an extra layer of flavor, drizzle a simple lemon glaze over the cooled loaf.
Nutritional Breakdown (Per Serving)
- Calories: 350 kcal
- Total Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 75mg
- Sodium: 180mg
- Total Carbohydrates: 49g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 3g