Blueberry Lemon Loaf Cake

I wanted to pick up some blueberries two weeks ago but, of course, there weren´t any. I bought them now and managed to save up some for winter. Lemon is a great match to blueberries, it is clear from other recipes on my blog since the lemon blueberry combination is present in about three recipes. It is their season now and it would be a shame to smash them into puree, I wanted to make something where they would keep their shape. The choice was made – Blueberry Lemon Loaf Cake. Subtle lemon flavor is wonderful with fresh blueberries. Thanks to sour cream, the loaf cake is really soft, but it will also keep you full so it is perfect as a dessert as well as a breakfast. If you add lemon glaze, you will update it even more. Everyone who tasted this loaf cake really liked it and my colleagues ate it in a less than a minute, which is a proof itself.

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Blueberry Lemon Loaf Cake

Prep Time

40 mins

Cook Time

1 hrs 5 mins

Total Time

1 hrs 45 mins

 

Fluffy and soft cake loaf with subtle lemon flavor and fresh blueberries

Servings: 15 pieces

Ingredients

• 115 g butter
• 260 g crystal sugar
• 3 eggs
• 1 tsp vanilla extract
• Zest from 1 ½ fresh big lemons
• 3 tbsp fresh lemon juice
• 300 g all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1/4 tsp salt
• 200 g sour cream
• 250 g fresh blueberries
• 1 tbsp all-purpose flour
• Glaze:
• 120 g icing sugar
• 2 tbsp – 2 ½ lemon juice

Instructions

1. Melt the butter.
2. Mix together the melted butter, sugar, eggs, vanilla extract, lemon zest and juice, mix it using a mixer.
3. In the other bowl, whisk together the flour, baking powder, baking soda and salt.
4. Incorporate half of the flour mixture into the butter mixture, then half of the sour cream and again, half of the flour mixture and half of the sour cream until there is nothing left. Be careful not to overmix.
5. Toss the blueberries in the all-purpose flour and gently incorporate them into the batter using a spatula.
6. Pour the batter into a baking pan covered with baking paper and bake for about 65 minutes at 175 degrees or until a toothpick inserted comes out clean.
7. Let it cool, take it out from the baking pan and decorate it with glaze.
8. Glaze:
9. Mix the icing sugar with the lemon juice.
10. Mix it until you get a consistent mass.
11. Decorate the loaf cake with it and let it get firm.

Recipe Notes

• Loaf cake pan - 30 cm
• After some time in the oven, you can over the loaf cake with baking paper so the top is not too brown

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