Lemon blueberry loaf cake with streusel topping and lemon glaze
Dimitra's Dishes · ♥ 677 likes · 22.7K views · 6 min video
No ratings yet
Read about loaf, pound and bundt cakes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 oz unsalted butter
- ⅔ cup granulated sugar
- ½ cup all purpose flour
- salt
- 1 lemon lemon zest
Mix the butter, two thirds cup sugar, half cup flour, salt if the butter is unsalted, and the zest of a large lemon with a fork until it clumps like cookie dough; freeze or refrigerate while making the batter.
Lemon blueberry loaf cake
- 1⅔ cup all purpose flour
- 5 g baking powder
- salt
- 2 tsp lemon zest
Whisk the flour, baking powder, a pinch of salt and about two teaspoons of lemon zest (shiny part only) together; set aside.
- 6 oz unsalted butter
- ¾ cup granulated sugar
- 2 tsp pure vanilla extract
- 2 whole eggs
With the paddle, mix the soft butter, three quarters cup sugar and vanilla until it comes together; add the room-temperature eggs.
Butter, sugar, vanilla and eggs
- ¼ cup whole milk
Add the milk and mix until fluffy, scraping the sides and bottom with a spatula.
Milk, flour and blueberries
- 2 cup blueberries
Add all the flour mixture, then the blueberries; frozen berries seize the batter a little and lengthen the bake.
- butter
Line a loaf pan with parchment greased with butter from the wrapper; spread in the thick batter so the streusel does not sink.
Into the loaf pan with the streusel
Bake at 350F, about 45 minutes with fresh blueberries or about an hour with frozen, until a toothpick in the center comes out clean; cool.
- ¾ cup powdered sugar
- ½ lemon lemon juice
- ½ tsp vanilla extract
- lemon zest
Whisk the powdered sugar, half a lemon's juice and half a teaspoon of vanilla until smooth; add a little lemon zest; thicken with more powdered sugar if too thin.
When completely cool, unmold, peel the parchment off the sides and drizzle the icing on top; on a warm cake it soaks in and turns syrupy.
Drizzling and serving