When I first baked the Blueberry Lemon Loaf Cake, it was an instant hit at our family gathering. Its moist texture combined with the zesty tang of lemon and the sweetness of blueberries created an irresistible dessert that left everyone craving more. The cake’s delightful aroma filled the kitchen and, as I later learned, the hearts of my loved ones. This recipe has quickly become a staple in our household, perfect for any occasion from casual brunches to special celebrations. Each bite is a testament to the harmonious blend of flavors, making this cake not only a treat for the taste buds but also a cherished family favorite.

Ingredients

The success of this Blueberry Lemon Loaf Cake lies in its carefully selected ingredients, each playing a vital role in crafting its unique flavor profile. Here is what you’ll need:

• 1 and 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) milk
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 cup (150g) fresh or frozen blueberries

Instructions

Creating the perfect Blueberry Lemon Loaf Cake requires attention to detail and a touch of love. Follow these step-by-step instructions to ensure a delightful result:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. This should take about 3 minutes.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture.
6. Gently fold in the lemon zest and lemon juice until just combined.
7. Toss the blueberries with a tablespoon of flour to prevent them from sinking, then fold them gently into the batter.
8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition Facts

This recipe yields approximately 10 servings, with each slice containing about 250 calories. The calorie count may vary slightly depending on the specific brands of ingredients used. It’s a delightful treat that balances indulgence with mindful eating.

Preparation Time

The total preparation time for this Blueberry Lemon Loaf Cake is approximately 1 hour and 20 minutes. This includes 20 minutes for preparation and 60 minutes for baking. While the cake bakes, your kitchen will be filled with the refreshing scent of lemon and blueberries, setting the perfect atmosphere for anticipation.

How to Serve

The Blueberry Lemon Loaf Cake can be served in a variety of delicious ways. Here are some serving suggestions to enhance your cake experience:

• Plain: Enjoy the cake as it is, allowing the natural flavors to shine through.
• With a Glaze: Drizzle a simple lemon glaze over the cooled cake for an extra burst of flavor.
• With Whipped Cream: Serve with a dollop of whipped cream for added richness and texture.
• Accompanied by Fresh Berries: Garnish with additional fresh blueberries or strawberries for a vibrant touch.
• With Ice Cream: Pair with a scoop of vanilla ice cream for a delightful dessert duo.

Additional Tips

Here are some additional tips to ensure your Blueberry Lemon Loaf Cake turns out perfectly every time:

1. Room Temperature Ingredients: Make sure the butter, eggs, and milk are at room temperature before mixing. This helps create a smooth and even batter.
2. Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix until just combined for a tender crumb.
3. Flour the Berries: Tossing the blueberries in flour prevents them from sinking to the bottom of the cake.
4. Use Fresh Lemon: Fresh lemon juice and zest offer the best flavor compared to bottled alternatives.
5. Cooling is Key: Allow the cake to cool completely before slicing to ensure clean cuts and a better texture.

FAQ Section

Here are some frequently asked questions about the Blueberry Lemon Loaf Cake:

Q: Can I use frozen blueberries?

A: Yes, frozen blueberries can be used. Do not thaw them before adding to the batter to prevent them from releasing too much moisture.

Q: Can I substitute the all-purpose flour with a gluten-free alternative?

A: Absolutely, you can use a 1:1 gluten-free flour blend for a gluten-free version of this cake.

Q: How should I store the cake?

A: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Q: Can I freeze the cake?

A: Yes, the cake can be frozen. Wrap it tightly in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

Q: What if I don’t have a loaf pan?

A: If you don’t have a loaf pan, you can use a muffin tin to make blueberry lemon muffins. Adjust the baking time to about 20-25 minutes.