Morning Elegance
Lemon Blueberry Swirl Loaf Cake
A symphony of flavor with refined complexity
Ingredients
- ✦ 1 ½ cups (190g) all-purpose flour
- ✦ 1 tsp baking powder
- ✦ ½ tsp salt
- ✦ ½ cup (115g) unsalted butter, softened
- ✦ 1 cup (200g) granulated sugar
- ✦ 2 large eggs, room temperature
- ✦ Zest of 2 large lemons
- ✦ 2 tbsp fresh lemon juice
- ✦ ½ cup (120ml) milk (whole or 2%)
- ✦ ½ cup seedless blueberry preserve (or jam)
- ✦ ½ cup (60g) powdered sugar
- ✦ 1–2 tbsp fresh lemon juice
Serving Tip
While the cake is cooling, whisk together the powdered sugar and 1 tablespoon of lemon juice for the glaze. If it’s too thick, add more lemon juice, ½ teaspoon at a time. Once the cake is cool, drizzle the glaze generously over the top.
Procedure
Prepare: Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan, or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl (or using a stand mixer), cream the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, about 2–3 minutes.
Add Eggs and Flavor: Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and the 2 tablespoons of lemon juice.
Combine Wet and Dry: With the mixer on low speed, add the dry ingredients and the milk to the butter mixture, alternating between the two (start and end with the dry ingredients). Mix just until combined; do not overmix, or the cake will be dense.
Marble the Batter: Pour about half of the lemon batter into the prepared loaf pan and smooth the top. Dot the blueberry preserve by the teaspoonful over the batter. Cover with the remaining lemon batter. Use a butter knife or skewer to swirl the preserve gently through the batter in a zigzag pattern—don't overdo it, or you will lose the marble effect!
Bake: Bake for 50–60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean (a little jam on the toothpick is okay).
Glaze and Cool: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
RECIPES FROM OUR CUSTOMERS
