Blueberries and lemons are a favorite flavor combination that I love. Lemon is a fresh scent that reminds me of spring. This cake is delicious any time during the year. Adding candied lemons is a nice decorative touch.
I make this loaf cake often because it is moist, flavorful, and easy to make.
Ingredients
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 3/4 cup (150g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 1/3 cup (80g) sour cream (or plain yogurt/Greek yogurt), at room temperature
- 2/3 cup (160ml) whole milk, at room temperature
- 3 Tablespoons (45ml) lemon juice
- 1 Tablespoon lemon zest
- 2 cups blueberries
- 1 teaspoon flour
GLAZE
- 2 cup (60g) confectioners’ sugar
- 2 Tablespoon (15ml) lemon juice
- optional: candied lemon slices
Instructions
- Preheat oven to 350°F (177°C). Spray a 9×5 inch loaf pan with nonstick spray.
- Whisk the flour, baking soda, baking powder, and salt together in a large bowl. In a medium bowl, whisk the egg and granulated sugar together until combined. Whisk in the oil, sour cream, milk, lemon juice, and lemon zest. Pour the wet ingredients into the dry ingredients, then whisk to completely combine. Avoid over-mixing.Pour/spread the batter evenly into prepared loaf pan.
- Take 1/2 cup blueberries and mash with fork. Place remaining blueberries in bow and toss with flour. Fold mashed and whole blueberries into cake batter.
- Bake the bread for 50 minutes to 1 hour, covering loosely with foil about halfway through to help the loaf bake evenly. Poke the center of the bread with a skew and if it comes out clean, the bread is done.
- Cool bread completely in the pan set on a wire rack.
- Drizzle with glaze and decorate with candied lemon slices
- Slice and serve.
- Cover and store leftover plain or glazed bread at room temperature for 2 days or in the refrigerator for up to 1 week.
Glaze
- Whisk the confectioners’ sugar and lemon juice together.
Candied Lemon Slices
- 1 small lemons
- 1/2 cup sugar
- 1 tablespoons fresh lemon juice
- 1/2 cup water
Cut lemons into 1/8-inch-thick rounds; discard seeds. Stir together sugar, lemon juice, and water in a large skillet over medium heat until sugar is dissolved. Add lemon slices, and simmer gently, keeping slices in a single layer and turning occasionally, 14 to 16 minutes or until slightly translucent and rinds are softened. Remove from heat. Place slices in a single layer in a wax paper-lined jelly-roll pan, using tongs. Cool completely (about 1 hour). Cover and chill 2 hours to 2 days.
