Why Make This Recipe
Blueberry Lemon Loaf Cake is the perfect blend of sweet and tangy, making it an ideal treat for any occasion. The bright flavor of fresh blueberries combined with the refreshing zest of lemon creates a delightful cake that not only tastes great but also looks stunning sliced on a plate. Whether you want a cozy dessert after dinner, a sweet snack with tea, or a made-from-scratch treat to impress friends and family, this loaf cake is sure to satisfy.
How to Make Blueberry Lemon Loaf Cake
Ingredients
- 50 g Sugar
- 50 g Plain / All Purpose Flour
- 50 g Ground Almonds
- 50 g Cold Unsalted Butter, Cubed
- 4 Large Eggs
- 300 g Sugar
- Zest of 1 Lemon
- 150 g Double Cream / Heavy Cream
- 240 g Plain / All Purpose Flour
- 4 g Baking Powder
- 80 g Vegetable Oil
- 150 g Fresh Blueberries (tossed in a little flour)
- Stand mixer
- 2lb loaf tin
Directions
- In a stand mixer, beat together the sugar, flour, ground almonds, and cold unsalted butter on low speed until the mixture forms a crumble. Set this aside.
- In a separate bowl, whisk the eggs, sugar, and lemon zest together until thick and creamy.
- Pour in the double cream and continue to whisk until well combined.
- Sift in the plain flour and baking powder, whisking gently to mix everything together.
- Add the vegetable oil and stir until there are no streaks left in the batter.
- Carefully fold in the floured blueberries to ensure they don’t break apart.
- Pour the batter into a greased and lined 2lb loaf pan.
- Sprinkle the crumble topping over the batter.
- Bake in an oven preheated to 160°C (non-fan assisted) for 80-90 minutes or until a skewer inserted in the center comes out clean.
- Once baked, remove the cake from the tin and let it cool completely at room temperature. After it cools, for better texture, wrap it up and refrigerate it.
How to Serve Blueberry Lemon Loaf Cake
This delicious loaf cake is wonderful served plain or dusted with powdered sugar for a touch of elegance. You can also enjoy it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of tea or coffee for a relaxing afternoon treat.
How to Store Blueberry Lemon Loaf Cake
To store your leftover loaf cake, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. You can keep it at room temperature for a couple of days or store it in the refrigerator for up to a week. For longer storage, freeze individual slices wrapped in plastic and foil; they’ll last for about 2 months.
Tips to Make Blueberry Lemon Loaf Cake
- Make sure to toss the blueberries in a little flour before adding them to the batter. This helps prevent them from sinking to the bottom of the cake.
- Allow the cake to cool completely before wrapping it for the best texture.
- Experiment with more lemon zest or a splash of lemon juice for an extra zing!
Variation
You can try adding a glaze made from powdered sugar and lemon juice on top of the cooled cake for added sweetness. You could also substitute walnuts or pecans for the almonds for a different texture and flavor.
FAQs
1. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to toss them in flour as well, and don’t thaw them before adding to the batter.
2. How can I tell when the cake is done baking?
Insert a skewer into the center of the cake. If it comes out clean, your cake is done. If there’s wet batter on the skewer, continue baking for a little longer.
3. Can I make this gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that the baking powder is also gluten-free.
Enjoy baking and sharing this delightful Blueberry Lemon Loaf Cake!
