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
Adapted from Martha Stewart
2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup low-fat buttermilk
1 tsp vanilla extract
1/4 cup plus 2 tablespoons fresh lemon juice, divided
Zest of 1 lemon
1/2 cup unsalted butter, at room temperature
1 cup sugar, divided
2 large eggs
2 cups blueberries
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. Combine buttermilk, vanilla, and 2 tablespoons lemon juice in a small bowl.
Beat lemon zest, butter, and 3/4 cup sugar in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs 1 at a time, beating well after each addition. Add flour mixture in 3 additions, alternating with buttermilk mixture; fold in blueberries.
Divide batter evenly between loaf pans and bake for 40 minutes, or until a toothpick inserted in the center comes out clean. While cakes are baking, combine remaining 1/4 cup lemon juice and 1/4 cup 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.
Yield – 4 loaves, 6 servings per loaf (serving size: 1 slice)
Calories – 120
Carbs – 18