Lemon Blueberry Loaf Cake – VIDEO RECIPE

You will not believe the heavenly delight that is the Lemon Blueberry Loaf Cake!

This exquisite creation combines tangy lemon with bursts of juicy blueberries!

It’s a taste sensation that will have your taste buds doing a happy dance.

Follow this step-by-step recipe to create a mouthwatering treat that is incredibly easy to prepare.

This easy-to-make dessert pairs perfectly with a steaming cup of coffee or tea.

Get ready to indulge in this irresistible recipe for tasty pastries that you won’t be able to resist!

The irresistible citrus taste of the cake is thanks to the addition of lemon juice and freshly grated zest.

Not only that, but the icing is made with the same zesty ingredient.

It only requires 2 ingredients: lemon juice and powdered sugar.

Once the cake has cooled completely, drizzle the citrus icing over it.

To add a finishing touch, adorn the cake with slices of lemon.

The result is a stunning, vibrant, and incredibly tasty dessert!

The soft, moist texture of the cake combined with the tartness of the lemon and the sweetness of the blueberries creates a perfect balance of flavors.

Each bite is like a burst of summer in your mouth!

You can enjoy this delicious treat any time of the year by using frozen blueberries.

And let’s not forget about the delightful aroma that fills your kitchen as it bakes – it’s pure bliss.

The vibrant combination of blueberry and lemon creates a symphony of flavors.

This easy Lemon Blueberry Loaf Cake has a zesty lemon flavor and a delightful blueberry aroma.

The juicy blueberries and the refreshing scent of lemon bring out the sweetness of the icing.

Whether it’s for a tea party with your loved ones or a cozy gathering, this loaf cake is sure to impress.

Trust me, once you take that first bite, you’ll be hooked!

Lemon Blueberry Loaf Cake – VIDEO RECIPE

how to cook Lemon Blueberry Loaf Cake?

STEP 1

First, preheat the oven to 175°C (350⁰F). Roll the slightly thawed blueberries in 2 tablespoons of flour to prevent excess liquid from the berries from getting into the dough.

TIPS: Frozen blueberries can be substituted for fresh ones, removing the need to coat them in flour.

STEP 2

In a large bowl, place the softened butter and beat it with a mixer at medium speed. Add the sugar and vanilla sugar, and continue beating until the mixture becomes light and fluffy.

TIPS: If your butter is too hard, a few seconds in the microwave can soften it up and make it easier to whip.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well! But keep in mind that margarine contains salt. So, you might want to reduce the amount of salt in the recipe. Just a little heads up!

STEP 3

Add the eggs one at a time to the sugar-butter mixture. Pour in the lemon juice, add the lemon zest, baking powder, and salt. Stir thoroughly after each addition.

TIPS: Want to make the lemon flavor in the cake even better? Just grind some sugar with freshly grated lemon zest. Trust me, it’s a game-changer!

STEP 4

Pour half of the flour into the egg-butter mixture, followed by the milk. Then add the remaining flour, beating with a mixer at low speed after each addition until the dough becomes smooth.

STEP 5

Gently mix the floured blueberries into the resulting dough.

STEP 6

Grease a 25cm x 11cm loaf tin with butter and sprinkle it with flour. Pour the dough into the prepared tin and smooth the top.

STEP 7

Place the tin with the dough in the preheated oven at 175°C (350⁰F) and bake for 1 hour until it turns golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 8

Leave the finished cake in the tin for 10 minutes to make it easier to remove. Once the cake has cooled slightly, remove it from the tin, turn it over, and let it cool completely on a wire rack.

TIPS: Wondering if your cake is ready? Stick a wooden stick or toothpick into the center – if it comes out clean, your cake is done.

TIPS: To stabilize an inverted cake, use a bread knife with a serrated blade to cut off the top.

STEP 9

In a small bowl, mix powdered sugar and lemon juice thoroughly until smooth.

TIPS: When it comes to icing, I’ve got you covered. If it’s too thick for your liking, simply add a little more lemon juice. On the other hand, if it’s too thin, sprinkle in some powdered sugar to thicken it up.

TIPS: Now, here’s one more head up about icing. It hardens pretty quickly. So, make sure to use it right away to avoid any clumpy disasters.

STEP 10

Pour the icing over the cooled cake and garnish it with lemon slices.

STEP 11

Cut Lemon Blueberry Loaf Cake into equal pieces and serve it with tea. Enjoy your meal!