I am really a fan of loaf cakes and this recipe for Blueberry Lemon Loaf Cake is no exception. Loaf cakes are easy to put together and they don’t require all the fuss and bother that a proper tiered cake does. If you would like to make icing for a loaf cake such as this Blueberry Lemon Loaf Cake, you can, but it’s really not necessary. A tiered cake just seems weird without icing….it really needs something in the middle, am I right?? Then there is the portability of a loaf cake which is A-Plus. If you want to take a treat to your co-workers, Blueberry Lemon Loaf Cake is very easy to transport. It’s easy as pie (or rather, cake in this situation!) to take to the office. A tiered cake is a little trickier to haul into work without running the risk of damaging it en route. So, for these reasons, I tend to make loaf cakes and leave the fancy tiered cakes for special occasions like birthdays.
I have come across some great loaf cake recipes such as my mom’s banana bread http://funeasyamazingrecipes.com/old-fashioned-banana-bread/ which, if you click on the link, you can check out for yourself. Another great loaf cake recipe is the one I am posting today, Blueberry Lemon Loaf Cake. To be honest, I am not sure who passed on this recipe for Blueberry Lemon Loaf Cake on to me. I’ve had it in my recipe book for years and have made it many times. It is easy to make and always turns out nice and moist and, well….amazing! This recipe makes 2 loaves in a standard sized loaf pan or you could use a bundt pan if you like.
There really isn’t any tips or tricks I can think of for making Blueberry Lemon Loaf Cake. It is very straight forward recipe that is simple to make and tastes so good! I used frozen blueberries but fresh ones would also work. The only tip I would offer is to be very gentle when folding in the blueberries. They are very delicate and if you’re not careful, the dough will turn blue! So, easy on the “folding” in the blueberries to the dough in order to keep the blueberries intact. Here’s to having (making) our cake and eating it too! Enjoy!
- 1 Cup Butter, softened
- 1 1/2 Cups Sugar
- 2 Large Eggs
- 1 1/2 Cups Milk
- 1/2 Cup Sour Cream
- 1 1/2 Tsp Vanilla Extract
- 5 Cups All Purpose Flour
- 1 Tbsp Baking Powder
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 2 Cups Blueberries, Fresh or Frozen
- 2 Tbsp Lemon Peel (Zest), grated
Preheat the oven to 350. Prepare two loaf pans or a bundt pan with cooking spray and set aside. In a large bowl, whisk together the flour, baking powder, baking soda and salt and set aside. In another large bowl, combine the butter and sugar and beat until light and fluffy. Beat in the eggs, one at a time, then add the milk, sour cream and vanilla. Mix well and then add the flour mixture in. Mix until well combined. Gently fold in the blueberries and the lemon zest. Evenly spoon the batter into the prepared loaf pans or bundt pan and bake for 60-65 minutes or until the toothpick test comes out clean. Remove from oven and let cool for 10 minutes. Transfer the loaves to a wire rack and cool completely.