It's funny how the internet inspires the popularity of certain recipes. For example, I was inspired to make an adaptation of this recipe after seeing it over on Nikki's blog Chef in Training; Nikki spotted it on Michelle's blog Brown Eyed Baker; Michelle saw it over at Deb's blog Smitten Kitchen; and Deb was inspired by a version found in the cookbook Rustic Fruit Desserts... and now you can make your version.
The recipe starts by creaming together sugar, eggs, butter, lemon zest...
Pure vanilla extract...
And pure lemon oil. The lemon oil isn't completely necessary, but it really bumps up the lemon flavor.
Then cream some more.
And now we add 1/3 of the flour, baking soda, and salt mixture.
Followed by 1/2 of the buttermilk.
...another 1/3 flour.
...the remaining milk.
...and remaining flour.
This is what the mixture should look like just before the blueberries are added.
Toss the blueberries with a couple of tablespoons of flour. This will help to prevent them from sinking to the bottom of the cake during baking.
Gently fold the blueberries into the lemon cake batter. If you mixed them in with the stand mixer, they'd get squished pretty badly so do this step by hand.
That was easy.
Let the cakes cool in the pan for about 1o minutes before turning them out and allowing them them to cool completely before icing.
To make the Vanilla Bean Cream Cheese Icing, place the room temperature cream cheese in the bowl of a stand mixer and add pure vanilla bean paste.
Check out all the little seeds from the vanilla bean paste. The add amazing vanilla flavor, and they look so good in the icing.
And add the heavy cream.
Beat until silky smooth. A beaterblade attachment does the job beautifully.
Spread the icing on the cooled cake. I like to make pretty swirls using an offset spatula.
Lemon Blueberry Loaf Cake
makes two 8x4-inch loaves (or one 10 or 12-cup bundt cake)
Lemon Blueberry Cake:
- 2 1/2 cups all purpose flour, plus a little more for dusting the blueberries
- 2 teaspoons baking soda
- 1 teaspoon fine salt
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter, room temperature
- 3 eggs
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure lemon oil (optional, but it really bumps up the lemon flavor)
- zest of 1 lemon
- 3/4 cup buttermilk
- 3 cups fresh blueberries
Vanilla Bean Cream Cheese Icing:
- 3 ounces cream cheese, room temperature
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- 2 teaspoons heavy cream
- 1 cup confectioners sugar, sifted if lumpy
- Preheat oven to 350F and spray a 10 to 12-cup bundt pan or two 8x4-inch loaf pans with Baker's Joy.
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside until needed.
- In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream butter, sugar, eggs, vanilla, lemon oil, and lemon zest for 3 minutes.
- Add the flour mixture and buttermilk alternating 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, and 1/3 flour, mixing well after each addition.
- Toss blueberries with 2 tablespoons of flour until well coated.
- Gently fold blueberries in to the cake batter by hand.
- Pour batter into prepared pan(s).
- Bake in center of preheated oven for 45-60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove cakes from oven and cool for 10 minutes before turning out of pan(s).
- Cool cake(s) completely on a cooling rack before icing.
- To make icing, place cream cheese, vanilla bean paste, heavy cream, and confectioners sugar in the bowl of a stand mixer fitted with a BeaterBlade attachment; cream until smooth.
- Spread icing on top of completely cool cake(s).
adapted from Rustic Fruit Desserts