Squidgy Blueberry Lemon Loaf Cake

This accidental cross between loaf cake and clafoutis almost didn’t make it into the collection until it became nostalgic.

Squidgy Blueberry Lemon Loaf became the reason I opted to serve with other coffee cups to travel to where we ordinarily would be spending the warmer months leading into winter - Burgundy, France. Extra fruit and crumbs required.

Squidgy Bluebery Lemon Loaf Cake

Preheat Oven the oven to 350F and place the oven rack in the center of the oven

Prepare a 9”x5” loaf pan - either by using butter and flour and taping out the excess flour, a quick release baking spray with flour or by lining with parchment paper

For the Crumble Topping:

• 6 Tablespoons unsalted butter at room temperature

• 3/4 cup all-purpose flour

• 1/3 cup packed light brown sugar

• 1/2 cup chopped walnuts, toasted

For the cake:

• 1 stick butter

• 2 cups all-purpose flour

• 1 cup sugar

• 1 lemon for - finely grated lemon zest from the entire lemon and 2 tablespoons fresh lemon juice from the same lemon

• 3/4 cup heavy cream

• 1 teaspoon pure vanilla extract

• 1/4 teaspoon baking powder

• 1/4 teaspoon baking soda

• Pinch of salt

• 2 large eggs

• 6 ounces blueberries (1-1/4 cups) 

Instructions:

Prepare the crumble:

• In a mixing bowl, combine the flour, brown sugar and salt.

• With clean hands, mix in butter and walnuts until large, even crumbles form.

Prepare the cake:

• In a small bowl, combine heavy cream, 2 tablespoons lemon juice, and vanilla in a bowl

• In a separate bowl whisk flour, baking powder, baking soda, and pinch of salt together

• Using a mixer on mediium speed, beat butter, lemon zest, and sugar until pale and fluffy. Reduce speed to low and add eggs 1 at a time, beating well and scraping sides of bowl with a rubber spatula after each addition. Alternating with the cream mixture, beat in flour mixture in 3 additions and ending with flour.

• Gently fold in blueberries using a rubber spatula.

• Spoon batter into the prepared pan.

• Evenly sprinkle the crumble mixture on top of batter.

Bake approximately 45 minutes to 1 hour or until golden and a cake tester inserted in the center of the cake comes out clean. If the cake is browning too rapidly, cover with a loose aluminum foil tent.

When done, transfer to a wire rack and allow to cool for 15 minutes before turning out from the pan. Allow to cool completely on wire rack.

Recipe adapted from Blue Belles by Martha Stewart