BLUEBERRY LOAF CAKE RECIPE RECIPES

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BLUEBERRY LOAF CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Blueberry Loaf Cake Recipe: How to Make It - Taste of Home image

MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 loaf.

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 cup fresh or frozen blueberries
TOPPING:
2 teaspoons sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 170 calories, FatContent 7g fat (4g saturated fat), CholesterolContent 43mg cholesterol, SodiumContent 95mg sodium, CarbohydrateContent 25g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

LEMON CURD & BLUEBERRY LOAF CAKE RECIPE - BBC GOOD FOOD



Lemon curd & blueberry loaf cake recipe - BBC Good Food image

Kids can help make this simple springtime treat – delicious with extra lemon curd and yogurt as a pud, or serve with a cuppa

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield Cuts into 8-10 slices

Number Of Ingredients 10

175g softened butter , plus extra for greasing
500ml tub Greek yogurt (you need 100ml/3.5fl oz in the cake, the rest to serve)
300g jar good lemon curd (you need 2 tbsp in the cake, the rest to serve)
3 eggs
zest and juice 1 lemon , plus extra zest to serve, if you like
200g self-raising flour
175g golden caster sugar
200g punnet of blueberries (you need 85g/3oz in the cake, the rest to serve)
140g icing sugar
edible flowers , such as purple or yellow primroses, to serve (optional)

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put 100g yogurt, 2 tbsp lemon curd, the softened butter, eggs, lemon zest, flour and caster sugar into a large mixing bowl. Quickly mix with an electric whisk until the batter just comes together. Scrape half into the prepared tin. Weigh 85g blueberries from the punnet and sprinkle half into the tin, scrape the rest of the batter on top, then scatter the other half of the 85g berries on top. Bake for 1 hr 10 mins-1 hr 15 mins until golden, and a skewer poked into the centre comes out clean.
  • Cool in the tin, then carefully lift onto a serving plate to ice. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cake, then decorate with lemon zest and edible flowers, if you like. Serve in slices with extra lemon curd, Greek yogurt and blueberries.

Nutrition Facts : Calories 663 calories, FatContent 30 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 96 grams carbohydrates, SugarContent 65 grams sugar, FiberContent 1 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.86 milligram of sodium

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MY FAMILY loves fresh blueberries just about any way, but this loaf cake is a favorite at breakfast, as a delicious snack or quick dessert. We always look forward to summer, when fresh blueberries appear in the market. -Nancy Anderson, Broomall, Pennsylvania
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