We love blueberries as an addition to smoothies, for eating fresh, and in muffins. But this lemon blueberry loaf cake might show them in their best light yet.
Love baking with lemons? Try this fresh lemon meringue pie, too!
Lemon blueberry loaf cake
Loaf cakes are considered a quick bread and a snap to make. This lemon blueberry cake is no exception. And while it’s easy to make, it’s pretty enough to serve to company.
I always use unbleached all-purpose flour in my recipes. Here’s why, along with a quote from that page:
Benzoyl peroxide and chlorine gas, to name a few, are used to bleach the flour, refining the texture to a lighter flour, and removing the natural yellowish tone.
Organic sugar is my go-to, but if you don’t have easy access to that, at least opt for cane sugar. Most sugars that are not identified as such are made from GMO beets.
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You can use fresh fruit if you’re growing blueberries at your place or have a blueberry farm nearby. Or you can use frozen blueberries from the freezer. Either way, this blueberry loaf cake will taste great, but frozen berries may “bleed” a bit into the cake batter, making the baked cake a bit…blue.
Serving this delicious lemon blueberry cake
A loaf cake like this can generally be cut into 8-12 slices. But for serving as part of a dessert buffet, it makes more sense to cut these into manageable bars. To do so, cut the loaf cake into eight slices, and then divide each slice into six bars. This makes them easy to manage as a finger food. Feel free to drizzle the slices of this blueberry loaf cake with the topping, or for a less sugary dessert, leave it off. (It does give the cake an extra pop of lemon, though!)
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- 1 cup salted butter, softened
- 1 cup granulated sugar
- 4 eggs, beaten
- 2 tablespoons lemon zest
- 2 ¼ cups self-rising flour, sifted
- ¼ cup ground almonds
- 2 tablespoons lemon juice, or juice of one lemon
- 2/3 cups fresh blueberries
- 4 tablespoons lemon juice, or juice of 2 lemons
- 1 cup powdered sugar
- Preheat oven to 350 degrees. Grease loaf pan with butter or oil.
- Cream together the butter and sugar and then add in the beaten eggs.
- Add the lemon zest.
- Fold in flour and ground almonds and then stir in the lemon juice and blueberries.
- Pour into loaf pan, scattering a few extra berries over the top.
- Bake for one hour, checking for doneness with a toothpick.
- Mix lemon juice and powdered sugar to make a glaze, Add additional lemon juice if a thinner glaze is desired.
- Cut into 8-12 slices. Alternatively, cut eight slices then divide each into 6 bars, which makes the perfect size for serving on a dessert tray or cookie platter.
You can use fresh fruit or frozen blueberries. Either way, this blueberry loaf cake will taste great, but frozen berries may “bleed” into the cake batter.
Makes 8-12 servings cut as slices; 48 servings when divided into bars.
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Calories: 437Total Fat: 21gSaturated Fat: 12gUnsaturated Fat: 0gCholesterol: 114mgSodium: 188mgCarbohydrates: 55gFiber: 1gSugar: 33gProtein: 6g