Lemon Blueberry Loaf


Lemon Blueberry Loaf

After the traditional blueberry pie, I wanted to share a new recipe with you: the blueberry cake! Super easy to make, moist and delicious… It’s a no-brainer recipe, perfect for a dessert or for a snack.

Blueberries, I like them preferably wild. We’ve done a lot of hiking in the Vosges lately, the opportunity to pick up a few. Be sure to pick them up in places that are not protected (outside nature reserves) . The areas are generally well indicated by signs, you cannot miss them. 🙂 Otherwise, you can always opt for cultivated blueberries.

Brimbelles” is the Vosges name for wild blueberries. Smaller than cultivated blueberries, they are also darker and have a more pronounced taste.

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Blueberries generally refer to cultivated blueberries. They are larger than twigs and less dark.

“Bleuets” is the Canadian name for blueberries, for a variety of blueberries often different from those found in France.

The thing that everyone generally agrees on is that it’s DELICIOUS! 😀
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How to prevent fruit from falling to the bottom of the cake?

Just flour the fruit well. They should be completely coated. Of course, the proportions of the ingredients in the recipe are also important to avoid this “gravity” phenomenon. For that, you can take my word for it: the recipe has been tested and approved (as always) .

Regarding the quantity of blueberries to put in the recipe, it will depend on your desires! I like when there are lots of fruits so for me it’s more like 300 g.

One thing is certain… This blueberry cake won’t last long… 😉


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1 ½ cups plus 1 tbsp all purpose flour

2 tsp baking powder

3 large eggs

1 cup granulated sugar

1 cup plain yogurt or sour cream

½ tsp salt

½ tsp vanilla

½ cup vegetable oil

2 tsp lemon zest

1 ½ cups fresh or frozen blueberries

Lemon Glaze/Syrup:

2 to 3 tbsp lemon juice

1 cup sifted confectioner’s sugar


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Preheat the oven to 350*. Grease the sides and bottom of a loaf pan.

Sift together all dry ingredients for the bread. In a large bowl, mix together all the moist ingredients.
Slowly add in the dry ingredients. In a separate bowl, add the tbsp of flour to the blueberries and fold gently into the batter.

Pour the batter into the prepared pan. Bake for 50 to 55 minutes. If a toothpick comes out clean the bread is done.

Remove from the oven and let cool for 10 minutes. Remove loaf from pan and allow to cool on a cooling rack.
In a small saucepan on low heat, add the powdered sugar to the lemon juice and let it dissolve. Simmer for 3 minutes.

Using a toothpick, poke holes all over the loaf, top and sides. Use a pastry brush to brush the lemon syrup on the top and the sides. Let harden for 15 minutes before serving.

How you went with my recipes?
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