Blueberry Swirl Lemon Loaf Cake

If you love lemon, then you will certainly love this soft and moist Lemon Blueberry Loaf Cake! It has a wonderfully fine-textured crumb and it is the perfect balance between light and substantial. Butter adds wonderful flavour but oil keeps it soft.

The method of beating eggs with sugar first ensures that this loaf isn't so dense.

HOW TO MAKE LEMON BLUEBERRY LOAF

I do recommend using an electric mixer for this blueberry lemon loaf recipe, whether you have a stand mixer or a hand mixer. That's because you will need to beat eggs with sugar for quite a bit in order to get them light and fluffy.

• STEP 1). First combine the dry ingredients. Sift flour, baking powder and baking soda into a large bowl. Add cornmeal and whisk together to blend evenly.

• STEP 2). Beat eggs with lemon zest and salt on medium-high speed for about 40 seconds until foamy in the bowl of a stand mixer fitted with the whisk attachment. You can also use an electric hand mixer. Gradually add sugar a little at a time while beating. Increase speed to high and beat until mixture is very pale and almost white in colour, about 5 minutes. The mixture will nearly triple in volume.

• STEP 3). Combine melted butter, oil and lemon juice in a small bowl and whisk it with a fork to blend.

• STEP 4). Add one-third of the flour mixture to the egg mixture and mix on low to start blending, then add half of the oil mixture and mix until almost blended. Fold in half of the remaining flour mixture followed by the rest of the butter mixture. Finally, gently fold in the last third of the flour mixture using a wide rubber spatula until evenly incorporated. Pour the batter into the prepared pan.

HOW TO MAKE THE BLUEBERRY SWIRL

• For the blueberry swirl, combine all of the ingredients in a food processor until smooth. If you are using frozen blueberries, it is important to let them defrost for about 15-20 minutes and drain the liquid first.

• Dollop spoonfuls on top of the lemon batter and swirl it through with a knife. Bake the loaf for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool completely.

TIPS FOR MAKING LEMON BLUEBERRY LOAF

• For extra lemon flavour, rub the lemon zest with the sugar before beating the sugar into the eggs. This is an extra step, but when the lemon zest meets the sugar, the essential oils which impart most of the lemon flavour will coat the sugar crystals and it will become so fragrant!

• DO SIFT the dry ingredients. In order to get a uniform and light texture, it is important to break up any lumps in the flour and sifting is the only way to do it right!

SECRET INGREDIENT IN LEMON BLUEBERRY LOAF

This lemon blueberry loaf has such a unique texture thanks to the addition of a little bit of yellow cornmeal! It lends such a lovely, almost nutty, flavour and adds to the golden colour. You must try it!

Make sure to use fine yellow cornmeal, sometimes sold as "polenta". Do not use the coarse ground cornmeal which is great for making grits and thick Italian polenta, but not great for baking into cakes.

If you love lemon, check out my other lemon recipes:

Blueberry Swirl Lemon Loaf

Christina Marsigliese

Soft, moist and tender lemon loaf with a fresh blueberry swirl!

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings 8 slices

Ingredients

  

Cake batter:

• 1 ⅓ cups 190g all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ cup 40g yellow cornmeal
• 3 large eggs at room temperature
• 1 tablespoon finely grated lemon zest
• ¼ teaspoon salt
• ¾ cup 150g granulated sugar
• ¼ cup 56g melted butter
• ¼ cup 60ml pure sunflower oil
• ¼ cup 60ml freshly squeezed lemon juice

Blueberry swirl:

• ¾ cup 90g fresh or frozen blueberries (defrost and drain if using frozen blueberries)
• 1 tablespoon 12g granulated sugar
• 1 tablespoon 8g corn starch
• 1 tablespoon 9g all-purpose flour

Instructions

 

• Preheat your oven to 350°F. Line an 8x4-inch loaf pan with parchment paper, leaving a 2-inch overhang on opposite ends along the length and butter exposed sides.
• In a medium bowl, sift together flour, baking powder and baking soda. Add cornmeal and whisk together to blend evenly.
• In the bowl of a stand mixer fitted with the whisk attachment (or using an electric hand mixer) beat eggs with lemon zest and salt on medium-high speed until foamy, about 40 seconds. Gradually add sugar while beating. Increase speed to high and beat until mixture is very pale and almost white in colour, about 5 minutes. The mixture will nearly triple in volume.
• In a small bowl, combine melted butter, oil and lemon juice. Whisk it with a fork to blend. Add one-third of the flour mixture to the egg mixture and mix on low to start blending, then add half of the oil mixture and mix until almost blended. Fold in half of the remaining flour mixture followed by the rest of the butter mixture. Finally, gently fold in the last third of the flour mixture using a wide rubber spatula until evenly incorporated. Pour the batter into the prepared pan.
• For the blueberry swirl, combine all ingredients in a food processor until smooth. Dollop spoonfuls on top of the lemon batter and swirl it through with a knife.
• Bake for 35-40 minutes until the top is golden brown and a toothpick inserted into the center comes out clean. Transfer the pan to a wire rack and let cool completely.