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Lemon Blueberry Loaf Cake

by on July 8, 2010 · 15 comments

My mom dropped by yesterday, and since she’s always open to trying experiments, I made her this lemon cake. Keeping with this week’s theme of baking accidents, I forgot to add the baking soda and had to pull the cake out of the oven and stir it into the hot batter. Despite that, the cake still rose okay and tasted great. It was really tight crumbed, moist, and not too sweet.

Blueberry Bread

My loaf pan is a little larger than most so the cake is kind of wide and I ended up cutting it into squares instead of slices. They looked okay , but I think it might rise higher and look better in an 8 ½ x 5 (ish) pan. That aside, the cake was really good. It was so good that I wish I’d kept it, but I gave it away and have to make another one.

Blueberry Cake

Lemon Blueberry Loaf Cake

3/4 cup fresh blueberries
1 stick (4 oz) unsalted butter, cool room temperature
1/2 scant teaspoon salt
1 cup granulated sugar
3 large eggs, room temperature
3/4 teaspoon lemon extract
2 1/2 teaspoons lemon zest**
1 tablespoon lemon juice
1/4 teaspoon baking soda
1 1/2 cups all purpose flour (6.8 oz)
1/2 cup sour cream, room temperature

Glaze
2 teaspoons butter
1/2 cup sifted powdered sugar
1-2 tablespoons lemon juice

Put the berries in the freezer for about 30 minutes to freeze – this will help keep them from staining the batter.

Preheat oven at 325 degrees. Spray a loaf pan with flour added cooking spray. I also lined the pan with a rectangle of parchment paper, but it probably wasn’t necessary.

In a stand mixer with the paddle attached, cream the butter and salt. Slowly add the sugar and continue beating for another 3-4 minutes. Add the eggs one at a time letting the mixer go for 30 seconds after each egg. Scrape sides of bowl often. Add the lemon extract, lemon zest, and lemon juice.

Scrape sides of bowl and add baking soda. Stir well. By hand or with lowest speed of mixer, add all but a couple of teaspoons of flour and sour cream alternately to batter, stirring until blended. Remove bowl from the stand, toss the frozen blueberries in the remaining two teaspoons of flour, then stir into the batter.

Spoon the batter into the prepared loaf pan. Bake the cake for 75 minutes or until a toothpick inserted into the center of the cake is clean.

Set the cake on a rack to cool for about 10 minutes. Turn the cake from the pan and let cool completely. Make the glaze. Melt the butter in a bowl, add the sugar and stir until it looks pasty and moist. Add one tablespoon of the lemon juice and stir until smooth. If you need more lemon juice then add the rest. Drizzle over the cake

**For more lemon flavor, add up to 4 teaspoons lemon zest

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Published on July 8, 2010

{ 15 comments… read them below or add one }

K July 8, 2010 at 12:31 pm

This looks great! I have a bunch of blueberries I picked over the weekend. I don’t have lemon extract thought- do you think the zest and juice is enough?

Anna July 8, 2010 at 12:41 pm

K, if you leave out the lemon extract, you migth want to add another teaspoon of lemon zest.

Louise July 8, 2010 at 1:19 pm

That looks great, but it also looks like more than 3/4 cup fresh blueberries. Just right.

Amanda R. July 8, 2010 at 2:16 pm

This looks wonderful and I have everything at home to make this tonight!

Katrina July 8, 2010 at 3:02 pm

I love that–”in keeping with this week’s theme of baking accidents.” Isn’t that fun with things happen in sometimes large cycles. ;)

Katherine July 8, 2010 at 5:11 pm

Do you think these would work as cupcakes/muffins?

Sheena July 8, 2010 at 6:54 pm

Do you think I could use frozen blueberries?

Anna July 8, 2010 at 7:40 pm

Katherine, they’d be great! But I think they’d be like mini pound cakes rather than actual cupcakes. Still, you could definitely get away with baking them as miniatures.

Sheena, I’m positive frozen blueberries would be fine :).

Bakericious July 9, 2010 at 2:36 am

this looks yummy, I would like to have a slice :)

The Blue-Eyed Bakers July 9, 2010 at 6:24 am

Yummy! Lemon and blueberries are definitely one of the best summer flavor combos! This cake looks perfect!

Carol July 9, 2010 at 1:44 pm

Heading off to freeze my blueberries. Thanks for the recipe!

Megan July 9, 2010 at 7:03 pm

You have no idea how excited I was when I saw this post yesterday! I had just picked a gallon of blueberries and I was looking for things to bake with them!

LinC July 12, 2010 at 7:18 am

I made this cake over the weekend, and it turned out really well! I used an 8×4 loaf pan and frozen berries. Both worked fine. However, next time I will toss my blueberries with a little flour to keep them from sinking to the bottom of the batter.

You definitely need the glaze for this cake to bump up the lemon flavor. I may add more lemon extract or more zest to the cake next time to increase the lemon flavor. Definitely a keeper recipe.

carolyn July 12, 2010 at 8:14 am

oh, yummy! I think I may bake this up today! Thanks!

Anna July 12, 2010 at 9:08 am

Lin, thanks for the feedback! I’m going to incorporate your notes into the original recipe. Thanks again!!!

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