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For those who’re a blueberry fan, this blueberry lemon loaf cake is perfection. Contemporary blueberries play the starring position on this anytime cake and loads of lemon zest provides brightness. Complete milk and bitter cream give this cake a nice, velvety crumb, much like a traditional pound cake. Every slice is moist, tender, and bursting with blueberries!
Blueberry and lemon is one among my all-time favourite taste pairings for spring and summer season desserts. Baked till golden and brushed with lemon syrup, this do-it-yourself loaf cake is among the finest methods to focus on juicy blueberries and vibrant lemon.
I bake with contemporary blueberries for optimum taste. Out of season, you’re welcome to make this cake with frozen blueberries as an alternative. No have to thaw first, simply add to the batter straight from the freezer and fold in very gently to reduce discoloration. Remember that frozen blueberries will lengthen the bake time by about 5 minutes.
Love baking with blueberries? You may also like this blueberry lemon bundt cake or these blueberry lemon cream scones!
Ideas for Success
Use a light-colored loaf pan – Gentle pans conduct warmth evenly, making certain constant browning and baking. Spray the pan calmly with nonstick spray (or use a pastry brush to coat the pan evenly with softened butter). Line the pan with a sheet of parchment paper, leaving a 1-inch overhang alongside the perimeters. You’ll use the parchment overhang to carry the baked cake from the pan and switch to a cooling rack. Begin with room temperature elements – Convey butter, eggs, complete milk, and bitter cream to room temperature earlier than starting. Room temperature elements mix collectively far more simply, leading to a easy cake batter. Use aluminum-free baking powder – That is my prime tip for each time I’m baking with berries. It prevents the batter from discoloring and turning blue (particularly essential should you’re utilizing frozen blueberries).
How you can Make Blueberry Loaf Cake
Whisk collectively flour, baking powder, baking soda, and salt till mixed. Put aside 1 tablespoon of the flour combination to toss with the blueberries.
Beat room temperature butter and granulated sugar collectively till gentle and fluffy, about 3 minutes.
Beat in contemporary lemon zest and vanilla extract till mixed.
Add eggs one after the other, mixing till mixed. Scrape down the edges of the mixer bowl with a spatula as wanted.
With mixer on low pace, add dry elements in 3 additions, alternating with milk combination (start and finish with flour combination).
Toss blueberries with reserved flour combination and gently fold in to the batter with a spatula.
Spoon batter into ready loaf pan and easy the highest. Faucet the pan sharply to scale back air bubbles, and bake for 56 to 62 minutes, till a tester emerges with just a few moist crumbs.
Take away cake from the oven and instantly brush the highest with lemon syrup (this helps lock within the moisture and provides one other layer of lemon taste). Let cake cool for 10 minutes, then switch to a wire rack to chill fully.
As soon as cool, drizzle the cake with lemon glaze. I additionally love this cake topped with a scoop of vanilla ice cream or dollop of do-it-yourself whipped cream!
Scrumptious blueberry recipes:
Did you do this Blueberry Loaf Cake Recipe? Let me know by leaving a remark and score beneath!
Description
For those who’re a blueberry fan, this blueberry lemon loaf cake is perfection. Contemporary blueberries play the starring position on this anytime cake and loads of lemon zest provides brightness. Every slice is moist, tender, and bursting with blueberries!
Notes
Baking powder: To maintain the cake batter from turning blue, use an aluminum-free baking powder.
Complete milk: For those who don’t have complete milk available, stir collectively 1/2 cup heavy cream and 1/2 cup water as an alternative choice to 1 cup complete milk.
Mini loaf muffins: Divide the batter evenly between three mini (5 3/4″ x 3 1/4″) loaf pans. Bake the mini loaves on a preheated baking sheet for about half-hour, or till muffins spring again to the contact and a toothpick inserted within the heart comes out with just a few crumbs hooked up.
Freezing directions: Use a serrated knife to slice the cake and wrap every slice in plastic wrap. Retailer the slices in a freezer bag for as much as 2 months. Whenever you’re able to serve, thaw slices at room temperature.
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