Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake
Lemon Blueberry Loaf Cake
Cuisinart original

Nutritional information per serving: Calories 176 (37% from fat) • carb. 12g • pro. 3g • fat 13g •sat. fat 11g • chol. 32mg • sod. 145mg • calc. 49mg • fiber 1g


Makes 10 servings


       nonstick cooking spray
2     cups unbleached all-purpose flour
1½  teaspoons baking powder
¼    teaspoon kosher salt
½    cup butter, room temperature
¾    cup granulated sugar
2     large eggs, room temperature
       zest of 2 lemons
½    cup whole milk
1     cup fresh or frozen blueberries
¼    cup lemon juice

Glaze :

1      cup fresh or frozen blueberries
1½   cups confectioners’ sugar, sifted
2      tablespoons fresh lemon juice
        edible flowers for garnish (optional)


Nutritional information

Nutritional information per serving: Calories 267 (37% from fat) • carb. 37g • pro. 5g • fat 11g • sat. fat 6g • chol. 62mg • sod. 219mg • calc. 32mg • fiber 1g


  1. Preheat the oven to 350°F with a rack in the middle position. Spray a 4-inch by 9-inch loaf pan with nonstick cooking spray, and line lengthwise with parchment paper. Reserve. Sift the flour, baking powder, and salt together in a medium mixing bowl. Reserve.
  2. Put the butter and sugar in the mixing bowl of a Cuisinart® stand mixer. Attach the flat mixing paddle and mix on Speed 2 to soften, then increase to Speed 5 and cream until light and fluffy, 3 to 5 minutes. Scrape down the bowl as needed.
  3. Decrease to Speed 3 and add the eggs, one at a time, allowing each to fully incorporate before adding the next. Add the lemon zest and mix until fully incorporated. Scrape down the bowl as needed.
  4. Decrease to Speed Add half of the reserved dry ingredients and mix until just combined. Add the milk, and mix until smooth. Add the remaining dry ingredients and mix just until combined. Stir in the blueberries just until combined.
  5. Pour the batter into the prepared pan. Bake until the cake is golden, the edges start to pull away from the sides of the pan, and a cake tester comes out clean when inserted in the center, 50 to 55 minutes. Remove from the oven, and transfer to a wire rack to cool for 10 minutes. Using a toothpick or cake tester, poke about 12 holes in the cake and pour ¼ cup lemon juice over the top of the cake. Let the cake cool completely.
  6. While the cake is cooling, make the glaze. In a small saucepan, heat the blueberries over medium heat until they begin to burst and release their juices. Gently mash the blueberries and simmer for 5 minutes.
  7. Pour the blueberries into a fine-mesh sieve set over a small bowl. Press down on the berries to extract their juices. Discard the remaining solids.
  8. Sift the confectioners’ sugar into a separate bowl. Stir in the lemon juicewill be very thick. Add blueberry juice a little at a time until you get the glaze color you desire. If the glaze is still too thick, add lemon juice or cold water to get your desired consistency. Once the cake is cool, remove from the pan, place on a wire rack, and pour the glaze over the cake. Let the glaze set for at least 5 minutes, then garnish with the edible flowers, if using, before slicing and serving.