Surprisingly he was all for the lemon blueberry combo since he's not a huge fan of anything sour. He loves pound cakes but I find them too dense so I made this cake into a cross between a pound cake and loaf cake. The difference between a pound cake and loaf cake is that the pound cake doesn't include any leavenings (baking soda/baking powder) thus you end up with a denser cake.
Lemon Blueberry Loaf
makes 2 loafs (9x5x3 inch)
- 3 cups all-purpose flour plus 2 tbs to coat the blueberries
- 2 tsp baking powder
- 1 tsp salt
- 2 1/2 cups sugar
- 1 cup unsalted butter, room temperature
- 1/2 cup sour cream
- 4 large eggs
- 2 tbs grated lemon zest
- 2 tsp vanilla extract
- 1/2 tsp lemon extract
- 1 tbs lemon juice
- 1 cup 2% or whole milk (if you can afford the extract calories, use light cream)
- 2 cups fresh blueberries
Lemon Glaze (optional)
- 1 1/2 cup confectioners' sugar
- approximately 2 tbs lemon juice
- 1 tbs grated lemon zest
Preheat the oven to 350 degrees F. grease two loafs pans.
Coat the blueberries with the 2 tbs of flour in a small bowl. In a separate bowl, combine salt, 3 cups of flour and baking powder.
In a large bowl, cream butter and sugar until the mixture is fluffy and lighter in color. Beat in eggs, sour cream, lemon zest, lemon extract, lemon juice and milk. Slowly add the dry ingredients to the creamed mixture until combined. Gently fold in the blueberries.
Pour the mixture into two loaf pans. Bake for 55-65 minutes or until the cake is golden brown and a toothpick inserted into the center of the loaf comes out clean. Let the loafs cool for about 20 minutes.
For the glaze, combine all the ingredients until smooth and paste like. If the glaze is too thick, add more lemon juice (or water if you don't have anymore lemon juice) 1/2 tsp at a time until desire thickness is achieved. Spread the glaze over the top of the loafs.