Blueberry-Lemon Loaf Cake
A moist blueberry-lemon loaf cake featuring fresh blueberries and zesty lemon peel, perfect for breakfast, brunch, or teatime gatherings with a tangy-sweet flavor profile.
Ingredients
Instructions
- Cream margarine, sugar, and eggs until light and fluffy.
- Add flour, baking powder, salt, and milk to the creamed mixture; mix until just combined.
- Stir in chopped walnuts and grated lemon peel.
- Gently fold in fresh blueberries.
- Pour batter into two greased loaf pans.
- Bake at 350°F (175°C) for about 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don't have walnuts, pecans or almonds can be used as a great substitute. For a burst of flavor, add a teaspoon of vanilla extract to the batter. Make sure to gently fold in the blueberries to avoid breaking them, which helps maintain the lovely color throughout the loaf.
Serving Suggestions
This delightful loaf pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream. It also makes a wonderful dessert alongside a fresh fruit salad or can be enjoyed with a slice of Peach Mousse for a perfect summer meal.
Storage & Reheating
Store the Blueberry-Lemon Loaf Cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice the loaf and warm each piece in the microwave for about 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry-Lemon Loaf Cake contains roughly 337 calories, with 6g protein, 38g carbohydrates, and 19g fat. It is a good source of iron (16% of the Daily Value), calcium (16% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 854mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure to toss them in a little flour before folding them into the batter to help prevent them from sinking. No need to thaw them—add them directly from the freezer for best results.
How can I make this recipe dairy-free?
To make the Blueberry-Lemon Loaf Cake dairy-free, substitute the milk with almond milk or any other non-dairy milk. Additionally, replace margarine with a dairy-free butter alternative. These simple swaps will help you enjoy the cake without dairy.
What can I do if my loaf sinks in the middle?
If your loaf sinks, it may be due to underbaking or overmixing the batter. Ensure you bake it until a toothpick comes out clean. Avoid mixing too vigorously after adding the flour, as this can lead to a dense loaf. If it happens, it’s still delicious—just enjoy the unique shape!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).