Try this Blueberry Lemon Cake recipe, or contribute your own.
- Carbohydrate 20.1857694998654 g
- Cholesterol 110.550666687665 mg
- Fat 11.7149090079767 g
- Fiber 0.419241683198899 g
- Protein 3.38823116654477 g
- Saturated Fat 6.7281944716985 g
- Serving Size 1 1 -12 slice (84g)
- Sodium 42.8471333211231 mg
- Sugar 19.7665278166665 g
- Trans Fat 1.04470733391145 g
- Calories 195 calories
Step-by-step
- Preheat oven to 350 degrees F and prepare a loaf pan with baking spray or butter.
- In a large bowl combine flour, baking powder, salt and lemon zest.
- In a small bowl place blueberries and 1 tablespoon of flour, stir to coat blueberries.
- Set both mixtures aside.
- In mixing bowl, or in the bowl attached to a stand mixer, combine butter and sugar until mixture looks fluffy.
- Add eggs, one at a time, and vanilla extract.
- While mixer is running, alternate between adding flour mixture and milk, scraping down the sides of the bowl as you go.
- Turn off the mixer, and fold ¾ of the blueberries to mixing bowl and blend by hand.
- Pour batter into prepared loaf pan and top with remaining blueberries.
- Place in oven for one hour and bake until a cake tester or toothpick inserted in the center emerges clean.
- Serve immediately, or save for 3-5 days in an airtight container.
Unsalted butter acts as the foundational structural element in this batter, trapping microscopic air bubbles during creaming to provide lift alongside baking powder without requiring chemical leaveners to work overtime. Thoroughly creaming the fat with granulated sugar until the mixture turns noticeably pale and fluffy builds the crucial matrix that prevents heavy fruit from sinking directly to the bottom of the pan. Tossing fresh blueberries in a measured portion of flour before folding them into the batter creates a physical friction barrier that keeps the fruit suspended evenly throughout the crumb during the one-hour bake at 350 degrees Fahrenheit. Because moisture redistribution settles the crumb overnight, the second-day slices actually offer a more cohesive mouthfeel and concentrated citrus flavor than pieces cut immediately from a hot loaf pan. Storing the cake in an airtight container preserves this ideal moisture balance for three to five days, though a brief ten-second stint in the microwave revives the crumb structure if the butter hardens in cooler ambient temperatures. Pairing each slice with unsweetened black coffee or bracingly tart black tea cuts through the dense dairy richness of the crumb while balancing the pronounced sweetness of the fruit and sugar.
