• alisonbonifacy

Super-Moist Blueberry Loaf Cake

Updated: Mar 26, 2021

The blueberries have been delicious this season and I had extra on hand from decorating my 4th of July cake. So I decided to make another cake – because of course that is precisely what you do during bathing suit season : )

I slightly modified this recipe from Yotam Ottolenghi and it was incredible! My husband was skeptical because he is not the biggest fan of fruit (much to my dismay), but he ate almost the whole darn thing! It is super moist and flavorful. Delicious with your morning coffee or warmed up and served with a dollop of whipped cream or vanilla ice cream for dessert.

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Super-Moist Blueberry Loaf Cake

Servings: 8

Active time: 40 minutes

Cooking Time: 1 hour

Need: 8- or 9-inch (21 cm) loaf pan, stand mixer (preferably) or handheld mixer

½ cup (1 stick) plus 3 tablespoons (150 g) unsalted butter, at room temperature

1 cup (190 g) granulated sugar

1 teaspoon lemon zest

2 tablespoons lemon juice

1 teaspoon vanilla extract

3 large eggs

2/3 cup (90 g) flour

1 ¼ teaspoon baking powder

1/8 teaspoon salt

1 cup (100 g) almond flour (ground almonds found at Whole Foods, Trader Joe’s, etc)

1 ¾ cup (225 g) fresh blueberries

Heat oven to 375° F (200° C). Grease a 9- or 8-inch (21-cm) loaf pan (I used a nonstick spray or you can use butter). Set aside.

In a medium bowl, whisk together the flour, baking powder, salt and almond flour. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, place the butter, sugar, lemon zest, lemon juice and vanilla extract. Beat on high speed for 3-4 minutes, scraping down the sides if necessary, until light. Lower speed to medium and add the eggs one at a time.

Lower the mixer speed to low and add the dry ingredients in three additions, scraping down the sides in between. Once there are no white specks left, gently mix 1 cup (125 g) of the blueberries into the batter using a spatula. Pour the batter into the prepared loaf pan.

Bake for 10 minutes, then take it out and sprinkle the remaining ¾ cup (100 g) of blueberries over the top. Return to the oven and bake for another 15 minutes — the top should be golden. Cover loosely with aluminum foil to avoid the top from burning and continue to bake for another 30 minutes or a little longer if necessary. The cake should have risen and a knife inserted in the middle of the cake should come out clean.

Let the cake cool in its pan for 15 minutes before taking it out of the pan to let cool completely on a wire rack. Slice and serve! You can also make a simple icing with 1 tablespoon lemon juice whisked with 2/3 cup (70 g) confectioners’ sugar, but I actually preferred it without.

And bon appétit!

blueberry cake, Cooking Chez Moi, moist blueberry loaf, cake recipes, blueberry recipes

Adapted from Yotam Ottolenghi’s recipe for The New York Times

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