Blueberry Lemon Loaf Cake: A Slice of Sunshine
There’s something magical about the combination of blueberries and lemons that instantly transports me to my grandmother’s kitchen during summer. I can still hear her laughter as we picked fresh blueberries from the garden, the sun warming our backs. This Blueberry Lemon Loaf Cake is not just a recipe; it’s a tribute to those cherished moments, a slice of sunshine that brightens any day.
What Makes It Special
This loaf cake stands out for several reasons:
- Bright Flavors: The tartness of the lemon perfectly complements the sweetness of the blueberries, creating a delightful balance.
- Buttery Texture: The use of butter ensures a moist and tender crumb that melts in your mouth.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all levels.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 50 minutes | Servings: 8
- 1 cup fresh blueberries
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
Let’s Get Cooking
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Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
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In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
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Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
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Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
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Pour the batter into the prepared loaf pan and smooth the top.
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Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
My Pro Tips
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For an extra burst of flavor, consider adding a lemon glaze on top made from powdered sugar and lemon juice.
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If you want to make it a bit healthier, substitute half of the all-purpose flour with whole wheat flour.
What to Serve With It
- A dollop of whipped cream
- A scoop of vanilla ice cream
- A cup of herbal tea or coffee
FAQs
Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can! Just make sure to thaw and drain them before adding to the batter to avoid excess moisture.
Q: How should I store the loaf cake?
A: Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
The Heart of the Dish
This Blueberry Lemon Loaf Cake is more than just a dessert; it’s a reminder of sunny days and sweet memories. Each bite is a celebration of life’s simple pleasures, and I hope it brings you as much joy as it has brought me. Whether you’re enjoying it with family or savoring a quiet moment alone, this cake is sure to brighten your day.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different fruits or add your favorite spices. I’d love to hear how it turns out for you, so don’t forget to share your thoughts and any tweaks you make!
Blueberry Lemon Loaf Cake That’s Bright, Buttery, and Easy to Make
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- A dollop of whipped cream (optional)
- A scoop of vanilla ice cream (optional)
- A cup of herbal tea or coffee (optional)
Instructions
- 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. Set aside.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information
