I absolutely love making this Lemon Blueberry Loaf Cake. And so do my family and friends for that matter. Now you can make it for your family and friends.
This time around I did a couple of things differently. The first is instead of using your typical loaf pan, I decided to use disposable and recyclable mini loaf pans. I wanted to give a couple of loaves as a gift and these cool pans make it so easy.
Another way to use this delicious cake batter is to use a bundt pan. Obviously it doesn't change the flavor of this delicious lemon blueberry cake but if you were to top with a nice lemon glaze. When I think about it, this blueberry loaf cake is similar to my Buttermilk Blueberry Breakfast Cake.
The second thing I did differently this time was instead of using my stand-mixer or electric beaters, I decided to use my new (to me) Danish Dough Whisks. If you've never used a Danish Dough Whisk, you have no idea what you are missing.
The whisk did a great job with this thick batter. I got quite the workout though because of how thick it was. Next time I might have to go back to my stand-mixer. But these whisks make it easy to fold in blueberries without crushing them!
If you don't have Buttermilk on hand, you can use this trick as a substitute: Add one tablespoon of lemon juice to a measuring cup. Add milk and fill to the 1 cup measurement line. Stir the mixture together and let sit for 5 minutes.
A frequently asked question is if you can use frozen blueberries instead of fresh blueberries. The short answer is yes. BUT, you must unthaw them first and let them sit on a paper towel or something similar to get as much of the water out otherwise they will "bleed" inside the cake.
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Lemon Blueberry Bundt Cake: All Purpose Flour, White Sugar, Baking Powder, Baking Soda, Ground Cinnamon, Salt, Ground Nutmeg, Buttermilk, Eggs, Canola Oil, Lemon Zest, Vanilla Extract and Fresh Blueberries.
🥣 How do I make this Lemon Blueberry Loaf Cake
Preheat oven to 350°F.
Spray a loaf pan with nonstick spray and dust with flour.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
In a medium bowl, whisk together the buttermilk, eggs, oil, lemon zest, and vanilla extract. Add the buttermilk mixture to the flour mixture. Stir just until blended. Gently fold in the fresh blueberries.
Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes.
Let cool in the pan on a rack 15 minutes. Remove the cake from the pan and let cool completely on the rack.
Lemon Blueberry Loaf Cake
Ingredients
- 3 Cups All Purpose Flour
- 2 Cups White Sugar
- 1 teaspoon Baking Powder
- ¾ teaspoon Baking Soda
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Ground Nutmeg
- 1 Cup Buttermilk
- 3 Large Eggs
- ½ Cup Canola Oil
- 1 tablespoon Lemon Zest
- ½ teaspoon Vanilla Extract
- 2 Cups Fresh Blueberries
Instructions
- Preheat oven to 350F.
- Spray a loaf pan with nonstick spray and dust with flour.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, salt and nutmeg.
- In a medium bowl, whisk together the buttermilk, eggs, oil, lemon zest, and vanilla extract. Add the buttermilk mixture to the flour mixture. Stir just until blended. Gently fold in the fresh blueberries.
- Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes.
- Let cool in the pan on a rack 15 minutes. Remove the cake from the pan and let cool completely on the rack.
Notes
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
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