Blueberry-Lemon Loaf Cake

Name: Blueberry-Lemon Loaf Cake
Prep time: 20 min
Total time: 4 h 45 min
Yield: 8 serving(s)
Ingredients: 1 1/4 c. fresh blueberries; 2 c. cake flour, spooned and leveled, plus 2 tablespoons, divided; 1 1/2 tsp. baking powder; 1 tsp. kosher salt; 1/2 c. sour cream; 1 tbsp. grated lemon zest, plus 1/4 cup lemon juice; 1 c. (2 sticks) unsalted butter, at room temperature; 1 1/2 c. granulated sugar; 4 large eggs, at room temperature; 1/2 tsp. pure vanilla extract; 1 1/2 c. confectioners’sugar; 1 tsp. grated lemon zest; Pinch kosher salt; 1 1/2 to 2 1/2 tablespoons milk; Fresh blueberries, lemon zest curls, and fresh violas, for garnish

A garnish of edible flowers takes this sweet cake from simple to stunning.

By Torie CoxPublished: Feb 27, 2023

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Becky Luigart-Stayner

Yields:

8 serving(s)

Prep Time:

20 mins

Total Time:

4 hrs 45 mins

This pretty loaf cake is easy to assemble, and cooks (and cools) largely on its own. But the real clincher is the floral topping, which takes it from an everyday snack to a spring treat worthy of an Easter or Mother's Daycelebration. We used edible violas, which echo the hue of the blueberries, but marigolds, lilacs, or cornflowers would also work. Search your farmers' market for the freshest varieties.

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Ingredients

For the cake:

1 1/4 cups fresh blueberries
2 cups cake flour, spooned and leveled, plus 2 tablespoons, divided
1 1/2 tsp. baking powder
1 tsp. kosher salt
1/2 cup sour cream
1 Tbsp. grated lemon zest, plus 1/4 cup lemon juice
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups granulated sugar
4 large eggs, at room temperature
1/2 tsp. pure vanilla extract

For the glaze

1 1/2 cups confectioners’sugar
1 tsp. grated lemon zest
Pinch kosher salt
1 1/2 to 2 1/2 tablespoons milk
Fresh blueberries, lemon zest curls, and fresh violas, for garnish

Directions

1. Step 1 Make cake: Preheat the oven to 325°F. Line a 9- by 5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the two long sides. Toss together blueberries and 2 tablespoons flour in a bowl. Whisk together remaining flour, baking powder, and salt in a separate bowl.
2. Step 2Whisk together sour cream and lemon juice in a bowl. Beat butter, sugar, and lemon zest with an electric mixer on medium-high until light and fluffy, 4 to 6 minutes, scraping sides as needed. Beat in eggs, 1 at a time, beating until incorporated after each addition. Beat in vanilla. Beat in remaining 2 cups flour and sour cream mixture, beginning and ending with flour mixture, just until incorporated. Fold in floured blueberries. Transfer batter to prepared pan; smooth top.
3. Step 3Bake until golden brown and a toothpick inserted in the center comes out clean with a few moist crumbs attached, about 1 hour 15 minutes to 1 hour 22 minutes. Cool in pan on wire rack 10 minutes, then use overhangs to remove from pan and transfer to rack to cool completely.
4. Step 4Make glaze: Whisk together confectioners’ sugar, lemon zest, salt, and 1 1/2 tablespoons milk in a bowl, adding more milk as needed to reach a thick but pourable consistency. Drizzle over cake. Garnish with blueberries, lemon zest curls, and violas. Serve immediately.