blueberry lemon loaf cakes

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Blueberry lemon loaf cakes make the best summer dessert! Bursting with blueberries and brushed with lemon syrup, these pillowy cakes are an optimal way to highlight juicy blueberries and brushing the warm cakes with lemon syrup keeps them moist. Perfect for indulging and sharing, enjoy these mini cakes with scoops of vanilla ice cream or billows of whipped cream for an irresistible treat!

Blueberry Lemon Loaf Cakes

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Blueberry Lemon Loaf Cakes

Blueberry Lemon Loaf Cakes


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Ingredients

Cakes

  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • Zest of 1 lemon
  • 2 large eggs, at room temperature
  • 3/4 cup low-fat buttermilk, at room temperature
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups blueberries

Lemon Syrup

  • 1/4 cup lemon juice
  • 1/4 cup sugar

Instructions

  1. Preheat oven to 350°F and place a baking sheet in oven; spray 4 mini (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.
  2. Beat butter, sugar, and lemon zest in a large mixer bowl on medium speed until pale and fluffy. Reduce speed to low and add eggs, one at a time. Combine buttermilk, lemon juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture). Toss blueberries with reserved flour mixture and fold into batter.
  3. Divide batter evenly between loaf pans and smooth with an offset spatula. Place pans on preheated baking sheet and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  4. 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 brush tops of cakes with lemon syrup. Let stand for 15 minutes, then remove cakes from pans and cool completely on a wire rack.


Nutrition

  • Calories: 120
  • Carbohydrates: 19

Keywords: Blueberry, Lemon, Loaf Cake

More blueberry recipes you’ll love:

Classic Blueberry Galette
Blueberry Crumb Muffins
Lemon Glazed Blueberry Bites

7 comments
  1. Laura, I baked these blueberry lemon loaf cakes for the women who come tomorrow for Bible study. After they they enjoy a slice of this delicious loaf, they won’t have their mind on the Gospel of Mark. They will be thinking, “how can I get that recipe?” I will share.

  2. Made this lovely recipe today. I made them in small loaf pans and was happy to find that it produced 10 small ones and 6 slightly bigger ones. They are light and lemony. I only had frozen blueberries but that didn’t seem to effect the result. Just the thing with a nice cuppa!! Thankyou for this recipe.

    1. Thanks Mary, so glad you liked these cakes! I agree, they are just perfect for that afternoon tea/coffee break :).

      1. Hi Kristin, if you use 5 3/4″ x 3 3/4″ loaf pans, the recipe fits into four pans. If your mini pans are even smaller than that size, you’ll get more loaves out of the batch (and the baking time will be reduced). Hope that helps! 🙂

    1. Hi Beth, I don’t know if you saw my reply on Facebook – I haven’t tested the recipe with sour cream, but it should work fine. Try a 1/2 cup sour cream thinned with 1/4 cup milk – hope that helps!

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