Baking & Desserts Lemon Blueberry Loaf Cake
Highlighted under: Delightful Desserts
As a lover of both baking and fresh fruit, I had to create a recipe that combines the bright flavors of lemon and blueberries into a comforting dessert. This lemon blueberry loaf cake has quickly become a staple in my kitchen. The tangy zest pairs beautifully with the sweet, plump blueberries, making every bite a delightful experience. It’s perfect for breakfast or an afternoon snack with a cup of tea. I love how easy it is to whip up, and the aroma that fills the kitchen while it bakes is simply irresistible.
When I first tried pairing lemon and blueberries in a loaf cake, I was amazed at how refreshing the flavor combination was. The zesty lemon really enhances the sweetness of the blueberries, creating a balance that left my family asking for more. I suggest using fresh lemons and quality blueberries for the best results!
Throughout my baking journey, I've learned that careful measuring is crucial when it comes to achieving the perfect texture. This loaf cake is wonderfully moist, thanks to the addition of yogurt in the batter. It's what makes it slightly lighter while retaining a rich flavor, which is exactly what I aimed for in this recipe.
Why You'll Love This Recipe
- The bright flavor of lemon complemented by juicy blueberries
- Moist texture that keeps you coming back for another slice
- Great for any occasion, from brunch to dessert
Perfecting Your Lemon Blueberry Loaf Cake
To achieve that perfect balance of lemon and blueberry in every slice, it’s crucial to use fresh blueberries. Frozen blueberries can result in a wetter batter, which may affect the cake’s final texture. If you opt for frozen, toss them in a little flour before folding them into the batter; this helps prevent them from sinking to the bottom during baking.
When mixing your wet ingredients, be sure to cream the butter and sugar until light and fluffy, as this step incorporates air into the mixture. This is essential for a light and airy loaf. Additionally, using room-temperature ingredients, especially eggs and butter, helps to create a smooth batter and promotes even baking.
Storing and Serving Your Cake
This lemon blueberry loaf cake can be stored at room temperature for up to three days, wrapped tightly to maintain its moisture. For longer storage, consider refrigerating it for up to a week. If you’d like to preserve it further, freeze slices individually wrapped in plastic wrap, then placed in a freezer bag, which can last for up to three months.
Before serving, you might enhance the experience with a light glaze made from powdered sugar and lemon juice drizzled on top for extra sweetness and tang. Pair your slices with a dollop of whipped cream or a scoop of vanilla ice cream to transform this delightful loaf into an indulgent dessert treat.
Ingredients
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup plain yogurt
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries
Mix all the ingredients thoroughly for a uniform texture.
Instructions
Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
Mix Wet Ingredients
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the yogurt, lemon zest, and lemon juice.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the blueberries.
Bake
Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out clean.
Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Delight in this perfect slice of flavor with your favorite beverage.
Pro Tips
- For added moisture, consider glazing the cake with a lemon syrup after baking to enhance the lemon flavor.
Ingredient Insights
The choice of yogurt is significant in this recipe, as it adds moisture and a slight tang that complements the lemon and blueberries perfectly. If you're looking for a dairy-free option, you can substitute with almond or coconut yogurt without compromising the cake's texture.
Lemon zest is a key player in this recipe, as it not only adds flavor but also brightens up the overall taste of the loaf. When zesting, make sure to only take the outer layer of the lemon peel, avoiding the bitter white pith underneath, which can affect the cake’s flavor.
Troubleshooting Your Bake
If your loaf cake domes too much or cracks on top, it may be due to too much flour or overmixing the batter. Always measure flour accurately, preferably by weighing, and mix just until combined. If cracks do form, consider a simple glaze after baking to cover them up and add added flavor.
To check for doneness, a toothpick should come out clean or with a few moist crumbs, but no wet batter. If the outside is browning too much before the inside is baked, cover with aluminum foil for the last 10-15 minutes, allowing the inside to finish baking without burning the exterior.
Questions About Recipes
→ Can I use frozen blueberries instead of fresh?
Yes, but make sure to fold them in still frozen to prevent the batter from turning blue.
→ How do I store leftovers?
Keep the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
→ Can I substitute yogurt with anything else?
You can use sour cream or buttermilk as an alternative to yogurt.
→ Is this cake suitable for freezing?
Absolutely! Wrap it tightly in plastic wrap and store in the freezer for up to 3 months.
Baking & Desserts Lemon Blueberry Loaf Cake
As a lover of both baking and fresh fruit, I had to create a recipe that combines the bright flavors of lemon and blueberries into a comforting dessert. This lemon blueberry loaf cake has quickly become a staple in my kitchen. The tangy zest pairs beautifully with the sweet, plump blueberries, making every bite a delightful experience. It’s perfect for breakfast or an afternoon snack with a cup of tea. I love how easy it is to whip up, and the aroma that fills the kitchen while it bakes is simply irresistible.
Created by: Vanessa Doyle
Recipe Type: Delightful Desserts
Skill Level: Intermediate
Final Quantity: 8 slices
What You'll Need
For the Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup plain yogurt
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh blueberries
How-To Steps
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the yogurt, lemon zest, and lemon juice.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
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 bake for 50 minutes or until a toothpick inserted in 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. Slice and enjoy!
Extra Tips
- For added moisture, consider glazing the cake with a lemon syrup after baking to enhance the lemon flavor.
Nutritional Breakdown (Per Serving)
- Calories: 280 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 180mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g