Lemon and Blueberry Loaf Cake
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5
4 reviews
Excellent
Lemon and Blueberry Loaf Cake
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Lemon and Blueberry Loaf Cake! Indulge in the perfect combination of tart lemon and sweet blueberry with this delicious loaf cake recipe topped with a tangy sweet glaze. Perfect for breakfast or as a dessert treat, this recipe is sure to become a household favorite.
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Ingredients
For the cake
- 300 g sugar caster or granulated, 1½ cups
- 3 lemon zest only, plural
- 260 g self-raising flour
- ½ tsp baking powder
- 1 tsp vanilla bean paste
- 3 egg 3 large eggs in the US, medium
- 115 g unsalted butter or baking spread, softened, ½ cup
- 60 ml lemon juice
- 180 g blueberries fresh
For the glaze
- 120 g icing sugar powdered sugar, 1 cup
- 2 tbsp blueberries fresh
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Instructions
PREPARE THE CAKE
- Add the sugar and lemon zest into a mixing bowl. Rub together with your fingertips to release the citrus oil and turn your sugar into a lemony, zesty wonder!
- Now simply add the self raising flour, baking powder, vanilla bean paste, eggs, butter and lemon juice into the bowl (I told you it was easy!).
- Use an electric hand mixer (or a stand mixer if you have one) to beat the batter until it is completely smooth. Stop the mixer and use a flexible spatula to scrape against the sides and bottom of your bowl to ensure the ingredients are well mixed.
- Fold the blueberries into the batter, holding a handful back to top the loaf cake with.
- Mist a 900g (2 lb) loaf tin with cake release and line with baking paper (or you can use butter to grease the pan).
- Transfer the batter into the pan and level. Top with the reserved blueberries.
BAKE IN YOUR AIR FRYER OR THE OVEN
- Preheat the air fryer to 160°C (325°F) on the BAKE setting for 2-3 minutes. Add the loaf pan into the air fryer basket and bake for 60-70 minutes, or until the cake is golden, risen and firm to the touch. A toothpick inserted in the middle should come out clean and the internal temperature should be above 98°C (208°F) when checked with a digital thermometer.
- You can also bake the loaf cake in a 180°C (350°F) preheated oven for an hour.
- Lift the cake out of the loaf pan using the paper and cool on a wire rack.
MAKE THE GLAZE AND TOP THE CAKE
- Crush a handful of blueberries, stir in the lemon juice and strain over a bowl of icing sugar. Add vanilla extract and stir well to combine, adding a few drops of water or lemon juice as needed, until the glaze is thick, smooth and flows slowly.
- Drizzle the glaze over the cooled cake until it covers the top and drops down the sides. Dust with blueberry powder (if you are feeling fancy) and serve!
Equipments used:
Notes
- STORING AND FREEZING
- This cake has the perfect crumb - dense and yet buttery and soft. It keeps very well for several days at room temperature in a covered container, although it may spoil quicker if it is very hot as it contains berries.
- You can freeze the cake, minus the glaze, for up to six weeks but make sure you wrap it really well in layers of clingfilm and foil so that it doesn't get freezer burn.
- USING FROZEN BLUEBERRIES
- Do not thaw the berries before using as they will bleed. Dust them with flour and fold into the batter straight out of the freezer.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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