Blueberry and lemon are two of my favorite flavors. Though I have the willpower to resist most pastries when I want to (let’s just not talk about soft and chewy chocolate chip cookies), the tartness of lemon and blueberries tends to balance out the sweetness of coffee cake, quick bread, cookies or scones. Or Blueberry Lemon Cake.
So what if I talk about baked goods like most connoisseurs talk about wine? When fresh blueberries and bright, tart lemon zest are involved, it’s hard to go wrong.
I mean, there are ways. You could sub baking powder for baking soda, and you could mistake the salt for the sugar, but I don’t really know how you’d manage that. Let’s not overthink this.
It was hard to decide whether to call this a bread or a cake. It has all of the qualities of a quick bread, with all of the wondrousness of a cake. Because people like cake (like, a lot), I’m calling it a cake.
I’m nothing if I’m not a people pleaser.
Regardless of what we call it, what we have here is a really lovely and simple Blueberry Lemon Cake or Bread recipe. It’s perfect for brunch, perfect for effortless entertaining, and freezes well if you can’t scrounge up the will to finish it all (you will, I know you will).
- 1½ cups all-purpose flour + 2 tablespoons, divided
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon grated lemon zest
- 1 cup fresh blueberries
- ½ cup unsalted butter, room temperature
- ¾ cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup milk
- Preheat oven to 350 degrees F and prepare a loaf pan with baking spray or butter.
- In a large bowl combine flour, baking powder, salt and lemon zest. In a small bowl place blueberries and 1 tablespoon of flour, stir to coat blueberries. Set both mixtures aside.
- In mixing bowl, or in the bowl attached to a stand mixer, combine butter and sugar until mixture looks fluffy. Add eggs, one at a time, and vanilla extract.
- While mixer is running, alternate between adding flour mixture and milk, scraping down the sides of the bowl as you go. Turn off the mixer, and fold ¾ of the blueberries to mixing bowl and blend by hand.
- Pour batter into prepared loaf pan and top with remaining blueberries. Place in oven for one hour and bake until a cake tester or toothpick inserted in the center emerges clean.
- Serve immediately, or save for 3-5 days in an airtight container.