Blueberry Lemon Loaf Cake
After making banana bread a good number of times, I decided to try something a bit different for my morning coffee. I wanted to have something that could have a bit of sourness to it, and the blueberries and lemon combination really worked out. I will note that even the raw batter is delicious, but i cannot in good CONSCIENCE recommend that diet.
What you’ll need
115g Butter (room temperature)
150g Sugar
Lemon zest
1t Vanilla
2 large eggs (room temperature)
200 g flour
1t baking powder
240g blueberries
120ml whole milk
What you’ll need to do
Butter your baking dish. I used two smaller ones, if you do this you’ll need to adjust your cooking time, so plan accordingly. (This can probably be broken up nicely into muffins, too)
Preheat the oven to 180°C (350°F)
Using a whisk (I used electric, but you can also do this by hand, its just a bit more tedious) beat the butter for about a minute
Add in your sugar and beat for another 2-3 minutes
Then mix in the vanilla and the eggs, adding the eggs one at a time
In a different bowl, combine your dry ingredients - your flour, salt and baking powder. Mix the dry ingredients together
Add your dry mix into the wet ingredients gradually and along with milk. Add the dry ingredients roughly about 1/3 portion at a time and then follow it with 1/3 of your portion of milk until both are integrated into a smooth batter
Cover your blueberries with a pinch of flour, so that they are just coated with it lightly, and then add them to the batter (this will help the berries not sink to the bottom of the cake)
Put your batter into baking dish(es) and bake for about 50 minutes. However, do keep in mind that if you parted out your batter like I did, it’ll take less time. So just keep an eye on the cake. It is ready when a toothpick, inserted into the center, comes out clean
