There is something to be said about lemon blueberry loaf cake! Whether it’s the flavour pairing or the dense cakey texture, it is forever a baking classic. This loaf cake is perfect for any occasion. Personally, I love slicing up this cake, wrapping it in plastic wrap and storing it in the freezer for a tasty treat. You simply let it thaw in the fridge and it is good to go.
Why you’ll love this recipe:
- This recipe offers the perfect balance of sweet and tangy
- Freezer approved
- It is dense, delicious, and elegant!
You will learn how to make the perfect lemon blueberry loaf cake from scratch, whether you should use fresh or frozen blueberries, and what’s the difference between lemon juice and lemon zest in baking.
How to make Lemon Blueberry Loaf Cake:
Should I use frozen blueberries or fresh blueberries?
Frozen blueberries versus fresh blueberries – The answer is yes and no. It really depends on what you are baking. For example, if you are baking a blueberry galette, tarts, or parfaits, I recommend fresh blueberries. The reason is, fresh blueberries tend to hold their shape over frozen and for desserts where the berry is a crucial visual component, you don’t want to skimp out.
For the purposes of making loaf cakes, I say it doesn’t really matter. I personally like to use frozen as they don’t play a vital role in presentation and they get baked-down anyways.
Is there a difference between lemon juice and lemon zest?
Lemon juice and lemon zest play different roles within a recipe. Lemon juice can act as flavouring and as an acid to activate rising agents such as baking soda. Lemon juice often flavours baked goods with that lip puckering lemon tang. On the other hand, lemon zest brings in a deep, more complex flavour than the juice. The skin or rind of a lemon holds the essential oils of the fruit. The oil also holds a bitter note.
When it comes down to baking with lemon juice or lemon zest, you first have to understand what purpose it holds in a recipe, and what the end result is that you have in mind. Personally, I like using both so I can achieve the perfect depth of flavour.
The best tips for making lemon blueberry loaf cake:
When making this sweet treat, focus on the prep work – be sure to sift all your dry ingredients together, and zest and juice your lemons ahead of time. Lastly, make sure your buttermilk is at room temperature. This will all allow for your bake to go smoothly.
Lemon Blueberry Loaf Cake
Ingredients
Lemon blueberry loaf
- 1 pinch salt
- 1½ cup AP flour
- 2 tsp baking powder
- 1/2 tsp cornstarch
- 2 tbsp lemon juice
- 3 tbsp whole milk room temperature
- 1 tsp whole milk room temperature
- 2 zest of lemons
- 1 cup unsalted butter room temperture
- 2 tbsp unsalted butter room temperature
- 1 cup granulated sugar
- 2 eggs room temperature
- 1 cup frozen blueberries
Frosting
- 2-3 cup powdered sugar
- 1 tsp lemon juice
- 1 tsp vanilla
- 3-4.5 tbsp whole milk room temperature
- 8 lemon slices
- 1 small package of fresh blueberries
Instructions
Lemon blueberry loaf
- Preheat oven to 350°F. Line the bottom of your loaf pan (8-1/2 x 4-½ inches) with parchment paper and lightly butter the sides.
- Sift together dry ingredients.
- Juice two lemons and add milk. Stir and set aside.
- In a large bowl, add butter, sugar, and lemon zest. Cream together with a stand or hand mixer with a paddle attachment for about 3-4 mins.
- Add eggs one at a time, waiting until each egg is fully combined before adding the next one. Mix on high speed for 1-2 mins after eggs are added.
- Add half of wet and dry ingredients and mix on a low speed until almost combined. Next, add the rest of the dry and wet ingredients and blueberries, and mix together with a spatula until just combined.
- Add the batter to the prepared loaf pan. Use a spatula to help smooth out the batter.
- Place in oven and bake for 60 mins. If you notice the loaf beginning to brown prematurely, cover it with aluminum foil. To test loaf doneness simply use a skewer to insert into the center. When you remove the skewer if it is batter and crumb free, it is done. It should take 60-65 mins to finish baking.
Icing and topping
- Once the loaf cake is completely cooled, start making the icing.
- In a medium sized bowl, add powdered sugar, vanilla, lemon juice, milk (start with 3 tbsp and increase as needed), and half the lemon zest. Use a whisk to combine. The consistency should be a little more runny than toothpaste.
- Generously pour over loaf and spread with a knife. Top with lemon slices, blueberries, and the last half of the lemon zest.
- Enjoy!
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