Summer is coming to an end, but that doesn’t mean we have to bid farewell to the wonderful flavors and desserts of the season just yet. The Easy Blueberry Loaf Cake, featuring a unique combination of lemon and poppy seeds, bursts with deliciousness that is perfect for any season.
With the sweet-tart allure of blueberries, the zesty brightness of lemons, and the delightful crunch of poppy seeds, this moist and aromatic cake is a perfect year-round treat. The recipe is so simple, and you will likely find the joy of preparing it so rewarding that you won’t want to go back to store-bought cakes. After all, where’s the fun in baking if you don’t savor every step of the process?
So, get ready for this adventure featuring a unique dessert that will leave your loved ones wanting more of this exquisite blueberry lemon and poppy seed loaf cake!
Homemade Goodness: Freshly Baked Loaf Cake
Ingredients for Blueberry Loaf Cake
Cake:
- Milk
- Yogurt
- Lemon juice
- Eggs
- Neutral oil
- Unsalted butter
- Frozen blueberries
- Vanilla
- Lemon zest
- All purpose flour
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Poppy seeds
Cream Cheese Frosting:
- Cream cheese
- Powdered sugar
- Heavy cream
Lemon Syrup (Optional):
- Powdered sugar
- Lemon juice
Scroll for the entire detailed recipe ingredients and instructions.
A Picture of Deliciousness
Uniting Flavors
When it comes to the culinary world, it is best to be bold in combining your ingredients because you can come up with truly enchanting flavors.
The trio of blueberries, lemon, and poppy seeds is undoubtedly one of these daring mixes. Each element of this trio brings a certain charm, all forming this delicious loaf cake.
The Magic of Blueberries, Lemon, and Poppy Seeds
Packed with a myriad of health benefits, blueberries add a hint of sweetness and a fresh taste that complements desserts perfectly.
Meanwhile, a touch of lemon zest enhances the flavor of the cake and adds a unique taste. Along with the sweetness of the blueberries, you would be adding an extra sweet flavor.
Finally, poppy seeds introduce a delightful crunch and a mild, nutty, undertone that works perfectly with the other two flavors.
These ingredients together elevate a typical loaf cake and transform it into an irresistible treat. You could have the blueberry loaf cake as a snack with a cup of coffee or tea and enjoy a cozy morning.
Savoring Every Slice
Variations for Blueberry Loaf Cake
While the classic Blueberry Lemon and Poppy Seed Loaf Cake is a true crowd-pleaser, there is always room for creativity to make it even better.
To make your loaf cake more colorful and fresh, you could use a mix of berries, such as raspberries and blackberries.
Moreover, you could swap the lemon zest with that of orange, as it also pairs wonderfully with blueberries and poppy seeds.
You can create a marbled effect through swirling the mixture of cream cheese and sugar.
Finally, to add a delightful crunch, feel free to toss some chopped nuts like almonds or walnuts.
The Whole Loaf of Delight
Hacks for a Perfect Blueberry Loaf Cake
Room Temperature Ingredients: It is essential that your eggs, butter, and dairy ingredients come to room temperature before you begin. This ensures a smoother batter.
Properly Measure Flour: Small mistakes lead to big problems, so make sure to properly measure your flour. When measuring it, spoon it into the measuring cup and level it off with a flat edge. This prevents excess flour into the cup, which can result in a dense cake.
Extra Taste: When preparing the optional syrup, it is highly recommended to use a toothpick, poke a few small holes on top of your cake, and pour the syrup over, This helps the cake retain moisture and enhances the lemon flavor.
Don’t Overmix: When combining wet and dry ingredients, mix until combined. Be careful not to overlix as that can lead to a tougher texture.
Prevent Over-Browning: If you notice the top of your loaf cake is browning too quickly while baking, cover it loosely with aluminum foil to prevent over-browning while allowing it to continue baking.
Make ahead: You can make this cake in advance for an event. It actually tastes even better the next day after the flavors have melded.
Harmony in Every Bite
Storage Tips for Loaf Cake
Cool Completely: To prevent condensation inside the storage container, allow the loaf cake to cool completely before proceeding to store it.
Wrap Well: Wrap the loaf cake tightly in plastic wrap or aluminum foil. Make sure it’s sealed properly to keep moisture out.
Use an Airtight Container: A large airtight container is a better option to store your cake.
Room Temperature: If your kitchen isn’t too warm, you can store the wrapped cake at room temperature for up to 2 days, but I would say not more than one day to be on the safe side. Make sure to place it in a cool, dry spot, away from direct sunlight.
Freezing Instructions: For longer storage, you can freeze your blueberry loaf cake. What you have to do is wrap it tightly in plastic wrap, then foil, and place it in an airtight container or a freezer bag. It can last for up to 2-3 months, but make sure to label it with the date. To thaw, simply place it in the refrigerator overnight.
Freshly Baked Loaf Cake
Frequently Asked Questions (FAQs)
If your loaf cake sinks in the middle, this might be because it was underbaked. Ensure you follow the recommended baking time and test the cake’s doneness with a toothpick. If it comes out clean or with a few moist crumbs, the cake is done.
To prevent poppy seeds from settling at the bottom, toss them in a small amount of flour before adding them to the batter. This helps distribute them evenly throughout the cake.
Certainly! The poppy seeds add a unique texture and flavor, but you can omit them if you prefer a Blueberry Lemon Loaf Cake without them. The cake will still be delicious.
Yes, you can adapt this recipe to make muffins. Simply adjust the baking time as muffins will bake faster than a loaf cake.
Yes, you can use a gluten-free flour blend as a substitute. Just make sure it’s suitable for baking and follow any package instructions for using it in place of all-purpose flour.
Yes, you can double the recipe to make a larger cake. Just be sure to adjust the baking time accordingly. Keep an eye on it and use a toothpick to check for doneness.
Simple Elegance
Other Recipes You Might Like:
No Bake Pumpkin Spice Eclair Cake
No Bake Biscoff and Pumpkin Cheesecake
Easy Blueberry Almond Ricotta Cake
Strawberry Cheesecake Croissants
Orange Cardamom Olive Oil Cake
Basbousa Bil Qishta (Semolina Cake With Cream)
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Blueberry Loaf Cake
Ingredients
Loaf Cake
- ¼ cup milk
- ⅓ cup yogurt
- ⅓ cup lemon juice
- 2 large eggs room temperature
- ¼ cup neutral oil
- ¼ cup unsalted butter softened
- 1 cup frozen blueberries
- 1½ teaspoons vanilla
- 3 tablespoons lemon zest
- 1½ cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon poppy seeds
Cream Cheese Frosting
- 4 ounces cream cheese slightly warmed
- ½ cup powdered sugar
- 2 tablespoons heavy cream
Lemon Syrup (Optional)
- 2 tablespoons powdered sugar
- 2 tablespoons lemon juice
Instructions
For the Loaf Cake:
- Add the sugar to a large bowl along with the lemon zest. Massage the zest between your fingers to extract the oils from the lemon zest.
- Add in the eggs and whisk well.
- Add the milk, oil, butter, and vanilla. Whisk again until smooth.
- Add in the yogurt and lemon juice and give it a good mix until everything is well combined.
- In another bowl, combine the all purpose flour, baking soda, baking powder, salt, and poppy seeds. Mix well.
- Toss the blueberries in lightly, so they are coated in flour.
- Pour in the liquids on top of the dry mix and fold until combined. Do not overmix.
- Transfer the batter to a lined and sprayed 8.5 inch loaf pan and bake at 350℉ for 50-60 minutes or until a toothpick comes out clean.
Optional Syrup
- Combine the powdered sugar and lemon juice.
- Using a toothpick, poke a few small holes on top of your cake and pour the syrup over. This helps the cake retain moisture and enhances the lemon flavor.
- Once the cake is completely cooled, warm up the cream cheese in the microwave for 20-30 seconds and mix it with the powdered sugar and cream until smooth.
- Spread it on top of the cooled cake, along with fresh blueberries or defrosted frozen ones.
Notes
- Room Temperature Ingredients: It is essential that your eggs, butter, and dairy ingredients come to room temperature before you begin. This ensures a smoother batter.
- Properly Measure Flour: Small mistakes lead to big problems, so make sure to properly measure your flour. When measuring it, spoon it into the measuring cup and level it off with a flat edge. This prevents excess flour into the cup, which can result in a dense cake.
- Extra Taste: When preparing the optional syrup, it is highly recommended to use a toothpick, poke a few small holes on the top of your cake, and pour the syrup over, This helps the cake retain moisture and enhances the lemon flavor.
- Don’t Overmix: When combining wet and dry ingredients, mix until just combined. Overmixing can lead to a tougher texture.
- Prevent Over-Browning: If you notice the top of your loaf cake is browning too quickly while baking, cover it loosely with aluminum foil to prevent over-browning while allowing it to continue baking.