Today’s recipe is a delicious loaf cake with lemon and blueberries. One of the best flavor combinations I can think of. So I a recommendation from my side: grab a slice as long as there is still cake. It will be gone pretty quick! ;)
Loaf cakes are perfect if you are looking for something quick and easy to make. Oh well – it needs some time in the oven, so it is not that quickly made all in all, but the time you actually work on the cake is very short. That’s all that counts :P As soon as the cake is in the oven, all you have to do is waiting…. and do other things in the meantime. The result of the waiting is a delicious cake – enough to feed a whole family.
There is not much that can go wrong when making this kind of cake. The only thing I can think of would be the cake may not be baked all the way through. Happens sometimes. That’s why you test with a toothpick if it’s done ;)
In the cake I made for the pictures, the blueberries were sinking down to the bottom – if you want to avoid that or at least keep some of the blueberries somewhere in the middle, you can dust the blueberries with some flour before adding them to the batter – that should keep them “floating” a bit better ;) I am most of the time too lazy to do this step, so mine end up on the bottom of the cake. Fine for me ;)
The cake was a guest contribution for my blogger colleague Henriette from LanisLeckerEcke. She had a baby not long ago and could not blog for a while so some bloggers (including me) kinda took over her blog with some recipes – me with this loaf cake.
INGREDIENTS / ZUTATEN
2 1/2 cups (325g) all-purpose flour
1/2 cup (60g) cornstarch
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cups (180ml) milk
1/4 cup (60ml) lemon juice
1 cup (230g) butter, at room temperature
2 1/4 cups (450g) sugar
zest from 2 lemons
5 eggs
2 tsp. vanilla extract
1 cup (100g) fresh blueberries
For the glaze:
3/4 cup (100g) confectioner’s sugar
1 tsp. lemon juice
1-2 tsp. heavy cream
325g Mehl (Type 405)
60g Speisestärke
1/2 TL Backpulver
1/2 TL Natron
1/2 TL Salz
180ml Milch
60ml Zitronensaft
230g weiche Butter
450g Zucker
Abrieb von 2 Zitronen
5 Eier
2 TL Vanille Extrakt
100g frische Blaubeeren
Für die Glasur:
100g Puderzucker
1 TL Zitronensaft
1-2 TL Sahne
DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the lemon zest and mix in. Add the eggs one by one and mix well after each addition. Add the flour in two batches alternating with the lemon-milk mixture and mix until just combined. Dust the washed blueberries with some flour, add to the batter and carefully fold in. Pour the batter into the pan and smooth out the top. Bake for 50-65 minutes or until a skewer inserted in center comes out clean. Let the cake cool down in the pan for about 10-15 minutes, then carefully remove from the pan and let cool down completely on a wire rack.
3. Mix confectioner’s sugar and lemon juice for the glaze, add the heavy cream until the consistency is to your liking, glaze the cake and let dry.
2. Die Butter zusammen mit dem Zucker in eine große Schüssel geben und auf höchster Stufe aufschlagen, bis alles gut verbunden und luftig ist. Den Zitronenabrieb zugeben und unterrühren. Die Eier einzeln zugeben und jeweils gut unterrühren. Vanille Extrakt zugeben und unterrühren. Das Mehl in mehreren Portionen, abwechselnd mit der Milchmischung zur Schüssel dazugeben und jeweils nur kurz unterrühren. Die gewaschenen Blaubeeren kurz in etwas Mehl schwenken und dann vorsichtig unter den Teig heben. Alles in die Kastenform füllen, glattsteichen und für 50-65 Minuten backen. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und erst herausnehmen, wenn dieser sauber herauskommt. Den Kuchen für 10-15 Minuten in der Form abkühlen lassen, dann vorsichtig herauslösen und auf einem Kuchengitter komplett auskühlen lassen.
3. Für die Glasur den Puderzucker mit Zitronensaft vermischen und dann je nach Konsistenz Sahne zugeben und unterrühren. Den Kuchen glasieren und trocknen lassen.
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Here is a version of the recipe you can print easily.
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Blueberry Lemon Loaf Cake
- Prep Time: 25
- Cook Time: 65
- Total Time: 120
- Yield: 12 1x
Ingredients
For the cake
- 2 1/2 cups (325g) all-purpose flour
- 1/2 cup (60g) cornstarch
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 cups (180ml) milk
- 1/4 cup (60ml) lemon juice
- 1 cup (230g) butter, at room temperature
- 2 1/4 cups (450g) sugar
- zest from 2 lemons
- 5 eggs
- 2 tsp. vanilla extract
- 1 cup (100g) fresh blueberries
For the glaze
- 3/4 cup (100g) confectioner’s sugar
- 1 tsp. lemon juice
- 1–2 tsp. heavy cream
Instructions
- Preheat the oven to 375˚F (190°C). Grease and dust a 12×4.7 inch (30x12cm) loaf pan and set aside. Mix the flour with cornstarch, baking powder, baking soda and salt and set aside. Mix the milk with lemon juice and let sit for about 5 minutes so it can thicken up.
- Add the butter and sugar to a large bowl and mix on high speed until light and fluffy. Add the lemon zest and mix in. Add the eggs one by one and mix well after each addition. Add the flour in two batches alternating with the lemon-milk mixture and mix until just combined. Dust the washed blueberries with some flour, add to the batter and carefully fold in. Pour the batter into the pan and smooth out the top. Bake for 50-65 minutes or until a skewer inserted in center comes out clean. Let the cake cool down in the pan for about 10-15 minutes, then carefully remove from the pan and let cool down completely on a wire rack.
- Mix confectioner’s sugar and lemon juice for the glaze, add the heavy cream until the consistency is to your liking, glaze the cake and let dry.
Notes
- Enjoy baking!
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
Lieber Marc,
Solche einfachen Rührkuchen schmecken mir meistens besser, als jede aufwendige Torte.
Die Kombination von Zitrone und Blaubeeren finde ich klasse.
Ein perfekter Kuchen :-)
Danke für das feine Rezept.
Herzliche Grüße an Dich,
Sabine
What about the corn starch ? It was included in the ingredients but not in the instructions
Hi Majorie,
that got lost in translation ;) The German version of the recipe states what to do, but not the English one… just mix it with the flour. That’s all.
Thanks for pointing it out! Will change the text!
Cheers,
Marc