Lemon Blueberry Loaf Cake Recipe

This easy and delicious Loaf Cake has been a huge hit and you are going to love it. We have a video to show you how.
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Are you eve in for a treat today. We’re sharing this Lemon Blueberry Loaf Cake from Chef Anna Olson.

This recipe is easy and delicious and will last on your countertop for up to 4 days.  If you loved her old-fashioned coffee cake, here’s another one you have to make.

Lemon Blueberry Loaf Cake Ingredients

via Anna Olson

 Cake

  • 1 cup (200 g) granulated sugar
  • Zest of 3 lemons
  • 2 large eggs
  • ½ cup (125 mL) half-&-half (10%) cream
  • 1/3 cup (80 mL) vegetable oil
  • 2 tsp (10 mL) vanilla extract
  • Two cups (300 g) all-purpose flour
  • 2 tsp (6 g) baking powder
  • ½ tsp (2.5 g) salt
  • 1 cup (250 mL) fresh blueberries

Lemon Icing

via Anna Olson

  • 2 Tbsp (30 ml) lemon juice
  • 1 cup (130 g) icing sugar, sifted

Lemon Blueberry Loaf Cake Anna Olson Video

via Oh Yum, Youtube.

As mentioned earlier, Anna is an esteemed Professional Chef. She is an excellent instructor and will show you how to recreate her Loaf Cake at home. To see Anna in action, click Play above now ^

How To Make Lemon Blueberry Loaf Cake

via Chef Anna Olson

Directions

Preheat oven to 350 F (180 C).  Grease and flour an 8 ½ -x-4 ½ -inch loaf tin, lining the bottom and sides of the pan with parchment paper. Allow a little extra it extends over the sides.

Add the sugar into a large mixing bowl and add the zested lemons into it. Be sure that the zest is nice and fine.

Whisk the ingredients together. Next, whisk in the eggs and follow with the cream, oil, and vanilla.

Add flour, baking powder, and salt to a sift, holding it over your mixing bowl. Sift and whisk until the batter is smooth.

Baking Instructions

via Anna Olson

Next, gently add your blueberries to the mixture and give a very light stir. Pour your batter into the prepared loaf pan and bake for 60-70 minutes.

To see if your cake is ready, insert a toothpick into the center. If it comes out clean, it is baked.

Leave your cake in the loaf pan for at least 20 minutes to cool. Once cooled, remove and place carefully on a  cooling rack.

Loaf Cake Icing Instructions

via Anna Olson

Whisk the lemon juice into the icing sugar by hand. The consistency should be smooth and flowing.  Pour this over the cooled loaf cake and allow it to drip down over the sides. 

Anna says it’s best to leave the cake for about an hour. This lets the glaze set and will ensure better slicing. If you can’t wait, it can be eaten straight away.

The loaf will keep, well-wrapped on the counter for up to 4 days.

Anna Olson Cookbook

Meet Anna Olson

Professional Chef & Author

As mentioned earlier, Anna is a highly skilled professional Chef. She is also the author of a number of popular cookbooks.

Where To Find Anna

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