Description
A delightful treat that balances the tartness of lemon with the sweetness of blueberries, perfect for any time of day.
Ingredients
- 2 cups cake flour (+ 2 tablespoons, separated)
- 1 teaspoon fine sea salt
- 3 large eggs (at room temperature)
- 3 egg yolks (at room temperature)
- 1 cup unsalted butter (room temperature)
- 1-1/4 cups granulated sugar
- 1-1/2 teaspoons pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice (+ 1 teaspoon lemon zest)
- 1-1/2 cups fresh blueberries
Instructions
- Preheat the oven to 325ยฐF and have a rack situated in the center of the oven. Generously grease a 9″x5″ loaf pan and add 1 tablespoon of flour to the pan. Shake it around until well-coated, and knock out the excess. Set aside until ready to use.
- Whisk together the flour and salt in a medium-sized mixing bowl, and set aside. Add the blueberries to a separate bowl, gently toss with 1 tablespoon of flour, and set aside. Also, whisk together the eggs and egg yolks in a separate bowl and set aside.
- Add the butter to a stand mixer fitted with a paddle attachment. Beat on medium-high for 1 minute, then slowly stream in the granulated sugar, mixing all the while. Beat until light and fluffy, about 4-6 minutes more.
- Scrape down the sides of the bowl and with the mixer on medium speed, beat in the eggs. Scrape down the sides of the bowl again, add the vanilla, zest, and lemon juice, and mix until combined.
- Add the dry ingredients and mix on low. Stop mixing the moment you no longer see flour. Scrape down the sides of the bowl, add the blueberries, and gently fold them in until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan, smooth over the top, and gently tap on the counter a few times to release any air bubbles. Bake for 1 hour and 10 minutes, rotating the pan halfway through this cook time. Then, tent with aluminum foil and continue baking for an additional 15-20 minutes.
- Set aside to cool on a wire rack for 15-20 minutes. Invert the cake onto a serving platter and allow to cool completely.
Notes
Ensure ingredients are at room temperature for better texture. Store in an airtight container for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American