Loaf cakes are wonderful. Period. They are quick and easy to prepare and (almost) always delicious. Every time there’s a good amount of berries involved – like in this simple Blueberry & Lemon Loaf Cake – it gets even better! Great taste, great texture, and also an extremely moist cake – what more could you want!? (Not using the word »moist« maybe?) ;P
You can bake loaf cakes all year round. In summer, you have lots of options when it comes to add-ins like fruits or berries. During the winter months, those cakes tend to be more chocolaty and nutty (due to a lack of fresh fruits). Fortunately, there are some fruits ‘n’ berries, that are available all year round in good quality and at a reasonable price. Frozen blueberries, for example. With frozen berries, you can bake this cake all year round. Without having to dig deep into your pockets ;P
Winter in Germany is quite challenging. Not only because the weather can be very wet and gray for weeks on end. The availability of fresh fruits is also quite limited thb. This usually means fewer vitamins you can add to your diet. Not good! In theory, everything you can imagine is available in winter, but unfortunately, you have to spend a lot of money on it if you want it. For good reason. If you want fresh strawberries in the depths of winter in Germany, you have to have them flown in from a country on the other side of the globe. This means they will be much more expensive (not to mention the impact on the environment when something needs to be transported all over the world).
If vitamins are important to you (which should be the case), but you don’t care about the looks of fruits and berries – I recommend using frozen stuff. If you, for example, get fresh produce in summer and freeze it, you will have great stuff to use all winter long. Well… if your freezer is only tiny, this might not be the solution for you, but frozen fruits and berries from the supermarket are normally just as good. There you can buy what you need in small packages and only need to store leftovers in the freezer you want to use some other time.
I don’t want you to only use frozen fruits or berries, of course. If you get something fresh for a reasonable price it’s the first choice. In summer, I would definitely recommend using fresh blueberries here, but in winter… go for the convenient stuff ;P Every time I see the prices for fresh blueberries in November and December I want to cry a little in the fresh produce section of the supermarket. Normally I don’t cry because of berries ;P
As I mentioned already – loaf cakes are great bakes all year round. These four recipes above can also be made (almost) any time of the year. The cake with plums is the only one that is seasonally limited. At least here in Germany, plums are only available starting late simmer until early winter. It’s some time, but not all year round ;P
INGREDIENTS / ZUTATEN
5 oz. (140g) sunflower oil
3.5 oz. (100g) sugar
3 large eggs
7 oz. (200g) Greek yogurt
2 tsp. vanilla extract
zest of 1 organic lemon
10 oz. (280g) spelt flour
2 tsp. baking powder
1/2 tsp. baking soda
1 pinch of salt
9 oz. (250g) frozen blueberries
1 tbsp. cornstarch
1-2 tbsp. sliced almonds
140g Sonnenblumenöl
100g Zucker
3 Eier (L)
200g griechischer Joghurt
2 TL Vanille Extrakt
Abrieb von 1 Bio-Zitrone
280g Dinkelmehl (Type 630)
2 TL Backpulver
1/2 TL Natron
1 Prise Salz
250g TK-Blaubeeren
1 EL Speisestärke
1-2 EL gehobelte Mandeln
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 350°F (180°C). Line a 9×5 inches loaf pan* with a piece of baking paper and lightly grease. Set aside.
2. Mix sunflower oil, sugar, and eggs in a large bowl until light and fluffy. Add the yogurt, vanilla extract, and lemon zest and stir to combine. Mix the spelt flour with baking powder, baking soda, and a pinch of salt and add to the large bowl – stir until just combined. Mix the frozen blueberries with the cornstarch, add to the bowl, and fold in quickly. Transfer the batter to the prepared loaf pan, smooth out the top, and sprinkle with some sliced almonds. Bake the cake for about 75-85 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. If the surface browns a lot towards the end of the baking time, cover it with a piece of aluminum foil and continue baking.
3. Remove the cake from the oven and let it cool inside the baking pan for a few minutes, then lift it out of the pan with the baking parchment and let cool down completely on a wire rack. Dust with some confectioners’ sugar before serving if you like. A lemon sugar glaze is also nice here. (optional).
1. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Eine 23x13cm Kastenform* mit einem Stück Backpapier auslegen und leicht einfetten. Zur Seite stellen.
2. Sonnenblumenöl, Zucker und Eier in einer großen Schüssel schaumig aufschlagen. Joghurt, Vanille Extrakt und Zitronenabrieb dazugeben und unterrühren. Das Dinkelmehl mit Backpulver, Natron und Salz vermischen und zur großen Schüssel dazugeben – nur kurz unterrühren. Die gefrorenen Blaubeeren mit der Stärke vermischen, dann zur Schüssel dazugeben und kurz unterheben. Den Teig in die vorbereitete Form füllen, glatt streichen und mit gehobelten Mandeln bestreuen. Den Kuchen für etwa 75-85 Minuten backen. Sollte die Oberfläche gegen Ende der Backzeit stark bräunen, mit einem Stück Alufolie abdecken und weiterbacken. Mit einem Holzspieß testen, ob noch Teig kleben bleibt und den Kuchen erst herausholen, wenn dieser sauber herauskommt.
3. Den Kuchen aus dem Ofen nehmen und einige Minuten in der Form abkühlen lassen, dann mit dem Backpapier aus der Form heben und auf einem Kuchengitter komplett abkühlen lassen. Wer mag, kann den Kuchen vor dem Servieren noch mit etwas Puderzucker bestäuben oder mit einer zitronigen Zuckerglasur bestreichen (optional).
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Here is a version of the recipe you can print easily.
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Easy Blueberry & Lemon Loaf Cake
- Prep Time: 00:15
- Cook Time: 01:25
- Total Time: 02:00
- Yield: 1 1x
- Category: Cakes
- Cuisine: International
- Diet: Vegetarian
Description
Super easy to prepare and really delicious: this Easy Blueberry & Lemon Loaf Cake has great flavors and a great texture – all you want from a cake like that!
Ingredients
5 oz. (140g) sunflower oil
3.5 oz. (100g) sugar
3 large eggs
7 oz. (200g) Greek yogurt
2 tsp. vanilla extract
zest of 1 organic lemon
10 oz. (280g) spelt flour
2 tsp. baking powder
1/2 tsp. baking soda
1 pinch of salt
9 oz. (250g) frozen blueberries
1 tbsp. cornstarch
1-2 tbsp. sliced almonds
Instructions
1. Preheat the oven to 350°F (180°C). Line a 9×5 inches loaf pan* with a piece of baking paper and lightly grease. Set aside.
2. Mix sunflower oil, sugar, and eggs in a large bowl until light and fluffy. Add the yogurt, vanilla extract, and lemon zest and stir to combine. Mix the spelt flour with baking powder, baking soda, and a pinch of salt and add to the large bowl – stir until just combined. Mix the frozen blueberries with the cornstarch, add to the bowl, and fold in quickly. Transfer the batter to the prepared loaf pan, smooth out the top, and sprinkle with some sliced almonds. Bake the cake for about 75-85 minutes – or until a wooden skewer inserted into the center of the cake comes out clean. If the surface browns a lot towards the end of the baking time, cover it with a piece of aluminum foil and continue baking.
3. Remove the cake from the oven and let it cool inside the baking pan for a few minutes, then lift it out of the pan with the baking parchment and let cool down completely on a wire rack. Dust with some confectioners’ sugar before serving if you like. A lemon sugar glaze is also nice here. (optional).
Notes
Make something amazing in the kitchen!
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