BBL cake 💘 (Blueberry lemon)
Blueberry lemon loaf
Loaf:
- 225g all purpose flour
- 2 tsp baking powder
- 2 tbsp corn starch
- 1/2 tsp salt
- 200g granulated sugar
- 3 tosp lemon juice (1-2 lemons)
- 2 eggs + 1 egg yolk
- 100ml room temp whole milk
- 80g Greek yogurt, room temp
- 50g olive oil
- 50g melted unsalted butter
- 1 1/4 cup fresh blueberries
- 5ml vanilla
1. in a bowl, whisk the flour, baking powder, salt and corn starch. Set aside
2. In a separate bowl, zest 2 lemons and message the zest into the sugar
3. Add the oil, melted butter, eggs, egg yolk, sugar, vanilla, and Greek yogurt. Whisk until lump free
4. Add the dry ingredients and the blueberries
5. Fold until combined
6. Add the batter to a lined loaf pan
7. Bake for 60-75 mins until a toothpick inserted into the center comes out clean
8. Allow to cool in the pan for 10 mins then Invert the cake onto a wire rack. Cool completely
Glaze:
- 1/2 cup frozen blueberries, microwaved
- 1 tbsp lemon juice
- 1 cup powdered sugar
1. in a bowl, microwave the blueberries
2. Push the blueberries through a strainer until you have 2 tbsp of blueberry juice
3. Add the blueberry and lemon juice to the powdered sugar
4. Mix until combined
5. Pour it over the cooled loaf
6. Allow to set in the fridge
7. Decorate with lemon slices and enjoy
Making a blueberry lemon loaf cake at home is one of my favorite baking projects during spring and summer when lemons and blueberries are at their best. What makes this particular recipe stand out is the balance between the tartness of fresh lemon juice and zest, and the natural sweetness of the blueberries. I always find that incorporating Greek yogurt helps keep the loaf moist and tender, while the combination of olive oil and melted butter adds richness without being heavy. When baking the loaf, it’s crucial to not overmix the batter once the dry ingredients are added, as this can develop the gluten too much and lead to a dense cake. Gently folding in the blueberries ensures they remain intact and distribute evenly throughout the loaf. The glaze adds a beautiful glossy finish and an extra burst of blueberry and lemon flavor. Microwaving the frozen blueberries to extract juice is a clever technique that intensifies the glaze color and taste. Straining the juice to get a smooth consistency is key—trust me, it elevates the final presentation. For a twist, I've occasionally added a teaspoon of lemon zest to the glaze to enhance its aroma. Also, decorating the loaf with fresh lemon slices not only looks stunning but infuses a subtle citrus scent. This recipe works wonderfully as a comforting breakfast treat or a delightful afternoon tea companion. Plus, it’s versatile; swapping out fresh blueberries for other berries or adding a handful of chopped nuts can personalize the loaf to your taste. Baking this loaf has become a sweet ritual for me—simple ingredients, easy steps, and the rewarding smell that fills the kitchen make it a perfect go-to recipe.
