blueberry lemon loaf cake
I’ve always been in love with breakfast breads and cakes. Think banana bread, apple cinnamon bread or raspberry blackberry coconut loaf cake. Nothing beats a good slice of warm cake, enjoyed with coffee or tea on a cold winter day. What these cakes all have in common is that they make breakfast the most delicious meal of the day, something worth looking forward to waking up for. And let’s not forget the delectable smell they leave in the kitchen while baking in the oven! I’d bake them any day.
I first baked this blueberry lemon loaf cake for breaking the Jewish Yom Kippur fast in early September. I had found the recipe on Julia’s Album and loved the fact that it combined blueberries and lemon. If any of you have already tried these blueberry crumble bars, you’ll know how addicting the combination is. I know I can’t get enough of it.
As we sliced the cake, blueberry juices just kept on oozing out, making it totally irresistible. We had a few slices each after the fast, and enjoyed some more for breakfast the next morning.
The cake can be made with fresh or frozen blueberries. I’ve tried it with both, but I have to admit that I prefer the fresh variety, as it contributes to making the cake more moist. The blueberries are carefully folded into the lemon-flavored batter, made with freshly squeezed lemon juice and lemon zest. It takes no longer than 15 minutes to prepare and then just 50 more minutes to bake, turning it into the perfect coffee cake when you’re running against the clock!
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- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 75g butter, melted
- ¼ cup lemon juice
- 1 cup white sugar
- 2 eggs
- ½ cup milk
- Zest from 1 lemon
- 1 cup fresh or frozen blueberries*
- Preheat oven to 350°F/180°C. Grease and flour a loaf pan and line the bottom and two ends with parchment paper.
- In a small mixing bowl, combine the all-purpose, salt and baking powder.
- In a large mixing bowl, beat the butter, lemon juice, white sugar and eggs for 5 minutes until well combined. Add the all-purpose flour mixture to the bowl and beat, alternating with the milk until well combined.
- In a small bowl, combine the blueberries with the lemon zest and 1 tablespoon flour. Add the blueberry mixture to the batter, folding the fruit in with a spatula.
- Pour the batter into the prepared loaf pan and flatten the top with the spatula. Bake for 45 to 50 minutes until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool for at least 30 minutes in the pan.
*I've made this loaf cake with both fresh and frozen blueberries. Both work well, although I do have a slight preference for fresh blueberries as they make the loaf cake even more moist.
