Goodbye? Oh no, please. Can’t we just go back to page one and start all over again?” — Winnie the Pooh
The weather here in Toronto is much cooler and the leaves have hues of yellow and orange already, nudging us that fall is around the corner. Nature’s gentle reminder perhaps, that it’s time to bid goodbye to summer. One knows that the warm and sunny days will eventually end, but it still does not make saying adieu any easier.
I feel this summer just flew past really quickly. It was almost just yesterday that one was counting down to summer walks in the parks and long drives to the cottage country,berry picking and packing picnic sandwiches. This summer has had bitter sweet memories of course with the current pandemic and various cautions in place.I for one, am still holding onto the last bits of glorious sunshine and perhaps one last summer recipe here on my blog.
I had been craving for flavours of lemon,blueberries and almond for ever so long! My birthday soon followed, after I baked the gorgeous chocolate cake for my son. I absolutely knew that we all had our share of chocolate flavours and were content, and with wanting to get one last summer bake done, the Blueberry Lemon Loaf was calling out loud and clear!
Very sweetly my husband and son decided that they would bake this for me! I had book marked a recipe for this cake from the cooking section of The New York Times and as luck would have it, the recipe is my favorite Chef Yotam Ottolenghi’s.
A slice of this berry delicious cake makes it a perfect tea cake and with an easy icing, it worked great as a birthday cake too! This cake loaf turned out super moist and had a light and wonderful crumb with a delicious burst of fresh blueberry flavours. The lemon juice and zest lend a magical twist in flavors.
This really is an easy bake to put together and the best part is that it is sugar free. I have tweaked the original recipe a bit by substituting the sugar with Truvia Cane Sugar Blend which works great in all my bakes and half the guilt too.
Some Tips For Baking The Blueberry Lemon Loaf:
- Fresh or even frozen blueberries work great in this recipe.
- Do ensure the blueberries are dusted in some flour before folding them into the batter.
- The original recipe calls for 190 grams of granulated sugar however I have substituted this with approximately 100 grams of Truvia sweetener
- Do make sure to line the loaf tin with parchment paper and the covering of the loaf at the half hour mark is very essential.
- This blueberry loaf freezes really well. Just slice when cool and place between parchment paper lined in an airtight container and freeze.
- I have used yellow candy melts for the icing. You may use a sugar glaze, butter cream icing or simply dust with icing sugar and garnish with fresh blueberries.
You make like some more of my cake recipes:
Recipe For Blueberry Lemon Loaf ( Makes one 9 inch Loaf)
- 130 grams unsalted butter, at room temperature, plus extra for greasing the pan
- 95 grams sweetener
- ( I have used Truvia Cane sugar blend)
- 1 teaspoon lemon zest, plus 1 tablespoon lemon juice (or more juice as needed)
- 1 teaspoon vanilla extract (vanilla essence
- 3 large eggs, beaten
- 100 grams all-purpose flour (plain flour), sifted
- 1 ¼ teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup/110 grams almond flour (ground almonds)
- ½ cups/200 grams fresh blueberries
- Yellow candy Melts (for icing)
- Heat oven to 375 degrees F/200 degrees C.
- Grease a 9- or 8-inch loaf pan with butter, line it with a parchment paper sling and butter the paper. Set the pan aside.
- Place butter, sugar, lemon zest and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for 3 to 4 minutes, until light, then lower speed to medium. Add eggs in three additions, scraping down the sides of the bowl a few times as necessary. The mix may split a little but don’t worry: It’ll come back together once you add the dry ingredients.
- In a separate bowl, whisk together flour, baking powder, salt and almond flour. With the stand mixer on low, add the dry ingredients in three additions, mixing just until no white specks remain. Fold in about 3/4 of the blueberries by hand, then scoop batter into the prepared loaf pan.
- Bake for 15 minutes, then sprinkle the remaining blueberries over the top of the cake. Return to the oven for another 15 to 20 minutes, until cake is golden brown but still uncooked. Cover loosely with foil and continue to cook for another 25 to 30 minutes (less for a 9-inch pan, more for an 8-inch pan), or until risen and cooked, and a knife inserted into the middle of the cake comes out clean. Remove from oven and set aside in its pan to cool for 10 minutes before removing cake from pan and placing on a wire rack to cool completely.
- When cake is cool, melt the candy melts and cool a bit and drizzle over the cake.
- Garnish with fresh blueberries and a dusting of icing sugar.
- Coriander-Walnut Pesto
- Roasted Hasselback Butternut Squash
- Quinoa Burgers
- Potato & Quinoa Patties
- Ful Medames: Egyptian Fava Bean Stew