April 23, 2018

Blueberry Lemon Loaf Cake

This is one of my favorite summer recipe. Moist and tangy loaf cake filled with fresh blueberries and topped with a delicious lemon glaze.

 

This slideshow requires JavaScript.

I have used some fresh meyer lemons for this recipe as it gives a subtle tang and sweetness unlike normal lemons.But you can use any kind of lemons available.IMG_20180606_210129_753.jpgThis is a quick and easy recipe and great to have for breakfast.Using yogurt in the batter gives it that extra moistness. This cake will stay fresh for more than a week, if stored in an airtight container or refrigerated.

—-BLUEBERRY LEMON LOAF

Course: Dessert/ Breakfast

Yield: 6-7 servings

Cooking time: 30- 45 minutes
INGREDIENTS

  1. Fresh squeezed Lemon juice- 3 tbsp.
  2. King Arthur Gluten-free all purpose flour- 1 1/2 cups
  3. Fine/Cane sugar- 1 cup
  4. Eggs– 2
  5. Milk- 3 tbsp.
  6. Salt- 1/4 tsp
  7. Fresh/frozen blueberries-1 1/2 cups
  8. Unsalted Butter(room temperature)- 1 stick / 1/2 cup
  9. Vanilla extract- 1 tsp
  10. Baking powder- 1 tsp
  11. Greek yogurt- 1/2 cup
  12. Lemon zest- 2 tsp

DIRECTIONS

  • Preheat the oven to 350°F
  • Prepare a loaf pan by spraying baking spray or lining using parchment paper.
  • Sieve together the dry ingredients-flour, baking powder and salt and keep aside.
  • In a large bowl, cream together the butter and sugar along with vanilla extract until its pale and add the eggs, mixing one at a time until the mixture is fluffy.
  • Now add the lemon juice, and zest and combine well.
  • Add half of the sifted dry ingredients along with the yogurt and mix well.
  • Now alternate between milk and rest of the dry ingredients, until the batter is well combined and creamy.
  • Add the blueberries into the cake batter and mix gently using a spatula.
  • Transfer the batter into prepared loaf pan and bake for about 30-45 minutes or until a toothpick inserted into the center of the cake comes out clean. During the last 15 minutes of baking, cover the loaf with a foil sheet to prevent browning of cake top.
  • Cool the cake in the tin on a wire rack for about half an hour or so.
  • Lemon glaze– Mix 2 tbsp. of lemon juice and 1 cup powdered sugar and pour over the cooled cake loaf. Allow the glaze to set for atleast 15 minutes before serving.
Advertisements

Join the conversation! 4 Comments

  1. Looks yummy

    Liked by 1 person

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

About Jia Ann

Passionate about cooking. Love experimenting with recipes in my kitchen...learning in progress! My interest in cooking is greatly influenced by my Mom and my foodie hubby.

Category

ALL RECIPES, DESSERTS

Tags

, , ,