Monday, May 16, 2011
Lemon Blueberry Loaf Cake
So, a while ago I found this recipe online for a Lemon-Blueberry Loaf cake, wrote it down, and have never again been able to find the same one online but it is a FABULOUS recipe! I've made it 4 times for small events and I never have leftovers!
I'm posting it by popular demand :)
Lemon-Blueberry Loaf Cake
Preheat oven to 350 degrees F.
1 1/2 c flour
2 tsp baking powder
1/2 tsp salt
1 cup sour cream or plain yogurt (I recommend the sour cream)
1 1/3 c white sugar, divided
zest of 1 lemon
1/2 tsp vanilla extract
1/2 c vegetable oil
1 c fresh or frozen blueberries, tossed in flour
juice of 1 lemon, at least 1/2 cup
1/2 c confectioners sugar
Grease and flour a 9x5" loaf pan. Line the bottom with parchment paper.
Sift together the dry ingredients (flour, bp, salt). In a large bowl, combine sour cream, 1c sugar, eggs, lemon zest, 2 TBSP lemon juice, and vanilla. Whisk the dry ingredients into the wet ones in 3 batches. Fold in the oil and the blueberries and pour into the prepared pan.
Bake 1 hour, or until top is firm and a knife comes out clean.
Meanwhile, dissolve 1/3c sugar in 1/3c lemon juice, either in a saucepan or in the microwave. Set lemon syrup aside.
When the cake is done, use a skewer to poke some holes in the cake top and along the sides, then pour the lemon syrup over the cake and allow to cool completely.
When ready to serve, mix the 1/2c confectioners syrup with any remaining lemon juice or lemon syrup and a little water to form a glaze. Plate the cake and drizzle with glaze to serve.
Lemon-Poppy seed muffin adaptation:
Makes 12 muffins
Preheat oven to 350, line muffin tin with muffin papers.
Make as above except omit the blueberries and add 2 TBSP poppy seeds.
Bake 25 minutes or until tops are firm and a tester comes out clean.
Skip the lemon syrup step and glaze the muffins with lemon juice/conf sugar glaze while they are still slightly warm using a pastry brush.