Lemon Blueberry Loaf Cake
Are you ready to elevate your baking game with a delightful treat that combines the zesty freshness of lemon with the sweet burst of blueberries? Look no further than this irresistible Lemon Blueberry Loaf Cake recipe! Whether you’re an experienced baker or a novice in the kitchen, this recipe is designed to impress with its simplicity and incredible flavor profile. Let’s dive into the details of how to create this delectable cake that will have your taste buds singing.
Introduction
The Lemon Blueberry Loaf Cake is a classic dessert that strikes the perfect balance between tangy citrus and juicy berries. It’s a versatile recipe that can be enjoyed as a breakfast indulgence, a delightful afternoon snack, or a show-stopping dessert for any special occasion. With its moist texture, vibrant colors, and refreshing lemony glaze, this cake is sure to become a staple in your baking repertoire. Plus, it’s a great way to incorporate seasonal blueberries into your baking adventures!
Who is This Recipe For?
This recipe is perfect for anyone who loves the bright, refreshing flavors of lemon and the burst of sweetness from fresh blueberries. Whether you’re hosting a brunch with friends, planning a cozy afternoon tea, or simply craving a homemade treat, this Lemon Blueberry Cake is guaranteed to delight your taste buds. It’s also a fantastic option for busy bakers looking for a fuss-free recipe that delivers impressive results every time.
Why It’s Great
- Simple Ingredients: With basic pantry staples like flour, sugar, eggs, and oil, this recipe is easy to whip up without any special trips to the grocery store.
- Versatile: Enjoy it for breakfast, brunch, dessert, or any time you’re craving a sweet treat.
- Moist and Flavorful: The combination of sour cream, lemon zest, and blueberries ensures a moist and flavorful cake that’s bursting with freshness.
- Customizable: Feel free to customize the recipe by swapping ingredients or adding your own twist. Try using Greek yogurt instead of sour cream for a tangier flavor, or experiment with different extracts to enhance the lemony goodness.
Kitchen Equipment Needed
To make this Lemon Blueberry Cake, you’ll need the following kitchen equipment:
- Two 8-inch round cake pans
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Zester or grater
- Toothpick for testing doneness
Recipe Swaps and Variations
- Meyer Lemons: For a sweeter and more aromatic flavor, use Meyer lemons instead of regular lemons in both the cake and the glaze.
- Greek Yogurt: Replace the sour cream with Greek yogurt for a tangier and slightly lighter texture.
- Cupcakes: Don’t have cake pans? No problem! Use muffin pans to create adorable Lemon Blueberry Cupcakes instead. Simply adjust the bake time to around 20 minutes or until a toothpick inserted into the center comes out clean.
Storage Instructions
Store any leftover Lemon Blueberry Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate the cake for up to a week. To enjoy it warm, simply microwave individual slices for a few seconds or heat them in a toaster oven.
Food Pairings
Pair slices of this delightful cake with a hot cup of tea or coffee for a cozy morning treat. For a more indulgent dessert, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The bright citrus flavors also complement a glass of iced tea or lemonade on a warm summer day.
Frequently Asked Questions (FAQs)
Can I use frozen blueberries instead of fresh? Yes, you can use frozen blueberries in this recipe. Simply toss them in a bit of flour before folding them into the batter to prevent them from sinking to the bottom of the cake.
Can I omit the lemon extract? While lemon extract adds an extra burst of lemon flavor, you can omit it if you don’t have any on hand. The lemon zest provides plenty of citrusy aroma and taste.
Can I freeze the cake? Yes, you can freeze the baked and cooled cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it overnight in the refrigerator before serving.
Conclusion
With its vibrant flavors and moist texture, this Lemon Blueberry Cake is a true crowd-pleaser that’s perfect for any occasion. Whether you’re baking it for a special celebration or simply treating yourself to a homemade delight, this recipe is guaranteed to brighten your day. So, grab your ingredients and get ready to indulge in a slice of citrusy bliss!
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Lemon Blueberry Loaf Cake
Equipment
- Two 8-inch round cake pans
- Mixing bowls
- Measuring cups and spoons
- Whisk or electric mixer
- Zester or grater
- Toothpick for testing doneness
Ingredients
For the Lemon Blueberry Loaf:
- 1 cup granulated sugar
- 1 cup sour cream at room temperature
- 3 large eggs at room temperature
- 1/2 cup vegetable oil
- 1 tablespoon lemon zest ~2 lemons
- 2 teaspoons pure lemon extract optional
- 1 teaspoon pure vanilla extract optional
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups blueberries fresh or frozen
For the Lemon Icing:
- 1 cup confectioners sugar aka icing sugar, aka powdered sugar
- 2 tablespoons freshly lemon juice
- 1 teaspoon lemon zest
Instructions
For the Lemon Blueberry Loaf:
- Preheat your oven to 350°F (180°C) and grease two 8×4 inch loaf pans.
- In a large mixing bowl, whisk together the granulated sugar, sour cream, eggs, vegetable oil, lemon zest, lemon extract (if using), and vanilla extract (if using) until well combined.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the blueberries until evenly distributed throughout the batter.
- Divide the batter evenly between the prepared loaf pans and smooth the tops with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
- Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
For the Lemon Icing:
- In a small bowl, whisk together the confectioners sugar, lemon juice, and lemon zest until smooth.
- Once the loaves have cooled completely, drizzle the lemon icing over the top of each loaf.
- Allow the icing to set for a few minutes before slicing and serving.