blueberry-lemon loaf cakes
One of the best ways to begin the day is making a trip to the local blueberry farm. Berry picking in the cool morning breezes feels effortless, and in about 30 minutes, I’ve gathered pounds of blueberries to bake with! These pillowy blueberry-lemon loaf cakes are an optimal way to highlight juicy blueberries, and brushing the warm cakes with lemon syrup keeps them moist. Whether you serve warm or at room temperature, the cakes are irresistible.
Blueberry-Lemon Loaf Cakes
- 2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup low-fat buttermilk, at room temperature
- 1 tsp vanilla extract
- 2 Tbsp fresh lemon juice
- Zest of 1 lemon
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 2 large eggs, at room temperature
- 2 cups blueberries
- 1/4 cup fresh lemon juice
- 1/4 cup sugar
Preheat oven to 350°F and spray 4 (5 3/4" x 3 3/4") loaf pans with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with blueberries. Combine buttermilk, vanilla, and lemon juice in a small bowl.
Beat lemon zest, butter, and sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time, beating well after each addition. Add flour mixture in 3 additions, alternating with buttermilk mixture; toss blueberries with reserved flour mixture and fold into batter.
Divide batter evenly between loaf pans and bake for 38 minutes, or until a toothpick inserted in the center comes out clean. While cakes are baking, make the lemon syrup. Combine lemon juice and sugar in a small saucepan over medium heat. Simmer, stirring occasionally, until sugar dissolves and syrup thickens, about 4 minutes.
Remove cakes from oven and transfer to a wire rack; brush tops of cakes with lemon syrup and let stand for 15 minutes. Remove cakes from pans, and cool completely. Store cakes in an airtight container at room temperature up to 2 days.