Looking for a simple, fresh and flavorful cake? This lemon blueberry loaf cake combines the brightness of lemon with the sweetness of blueberries for a really delicious result. The original recipe doesn’t include lemon, but I find the combination works so well.
The cake is filled with a blueberry confit, with fresh blueberries on top for the finishing touch. It’s soft, nicely balanced, and perfect for a snack or even breakfast.
It’s an easy recipe with no special technique, and it works just as well with fresh or frozen blueberries, so you can make it any time of year.
Table of Contents
Tips for Lemon Blueberry Loaf Cake
Adjust the quantities based on your pan size: To get a well-risen cake, I adjusted the quantities from the original recipe. It’s meant for two small cakes or one large loaf pan (10 × 4 inches / 26 × 11 cm), but the cakes didn’t rise enough.
By doubling the quantities for a 10 × 4-inch loaf pan (26 × 11 cm), the cake turns out much taller and more generous. If you’d like to make a smaller cake with the same height, use a 7-inch pan (18 cm) and halve the recipe.
Make the blueberry confit ahead of time: I recommend making the blueberry confit the day before. This gives the pectin time to set properly and results in the perfect texture. Before using it, give it a quick stir to loosen it and make piping easier.
How to fill the cake easily:
I used a special piping tip to fill the cake, as you can see below. To make this step easier, first poke holes in the cake using a straw, without going all the way to the bottom. Then insert the piping tip into the holes. The confit will distribute much more easily this way.
Make sure to keep the piping tip straight for a neat and even result when slicing.
Video Recipe
The video is in French, but you can still follow the process.
Ingredients for a 10 × 4-inch Loaf Cake (26 cm)
Note: You’ll find the printable recipe card at the end of the post..
Blueberry Confit
- 270 g (9.5 oz) fresh or frozen blueberries, or 225 g (8 oz) ready-made blueberry purée
- 35 g (2 ½ tbsp) granulated sugar
- 6 g (2 tsp) NH pectin
Cake Batter
- 6 large eggs
- 320 g (11.3 oz) all-purpose flour
- 225 g (8 oz) granulated sugar
- 7 g (1 ½ tsp) baking powder
- Zest of 1 lemon + 1 tbsp lemon juice
- 60 g (2 oz) almond flour
- 160 ml (5.6 fl oz) heavy cream, warmed (about 120°F / 50°C)
- 240 g (8.5 oz) unsalted butter, melted (about 113°F / 45°C)
- 1 pinch of sea salt (optional)
Simple Syrup for the Cake:
- 35 ml (1.2 fl oz) water, or half water and half lemon juice
- 12 g (0.4 oz) granulated sugar
For the Topping:
- Apricot jam (to glaze the cake)
- Fresh blueberries
How to Make Lemon Blueberry Cake
Blueberry Confit
Best Made the Day Before
1. Blend the blueberries into a smooth purée (skip this step if using ready-made purée).
2. Mix the sugar and NH pectin together.
3. Heat the purée in a saucepan.
4. When it is hot but not boiling, slowly sprinkle in the sugar and pectin mixture, stirring constantly.
5. Bring to a boil and cook for 3 minutes.
6. Remove from the heat and transfer to a bowl.
7. Let it cool slightly, then cover and refrigerate until fully set.
Lemon Cake Batter
1. Butter the bottom of the loaf pan and line it with parchment paper (bottom only, not the sides).
2. In a bowl, mix together the sugar, almond flour, flour sifted with baking powder, lemon zest, 1 tablespoon lemon juice, and a pinch of sea salt.
3. Add the eggs and mix until smooth. Do not whisk, to avoid incorporating too much air.
4. Preheat the oven to 300°F (150°C) with convection (fan).
5. Warm the heavy cream to about 120°F (50°C), it should be warm but not hot.
6. Add it to the batter in two additions. Do not whisk, as too much air can create holes in the cake. You’re aiming for a dense, moist crumb.
7. Melt the butter to about 113°F (45°C), then add it the same way as the cream.
8. Pour the batter into the pan.
9. Lightly oil a knife or bench scraper, then score the batter down the center lengthwise. This helps create that classic crack on top of the cake. There’s no need to go all the way to the edges.
10. Bake for about 1 hour and 10 minutes, depending on your oven. A skewer inserted into the center should come out clean.
11. Unmold immediately onto a wire rack and let cool slightly.
12. Using a straw, make 6 to 8 holes lengthwise in the center of the cake. Loosen the blueberry confit, then transfer half of it to a piping bag fitted with a filling tip.
13. Fill the holes in the warm cake with the blueberry confit.
Syrup for Brushing the Cake
1. Add the water, lemon juice, and sugar to a saucepan.
2. Bring to a boil.
3. Remove from the heat as soon as it reaches a boil.
Finishing the Lemon Blueberry Cake
1. Brush the warm syrup all over the cake using a pastry brush. Let it cool completely.
2. Loosen the remaining blueberry confit, then transfer it to a piping bag and snip the tip at an angle.
3. Pipe it over the top of the cake, right along the crack.
4. Warm the apricot jam until fluid, then lightly brush it over the cake using a pastry brush to give it a nice shine.
5. Top with fresh blueberries
Tips of Storage
This cake can be stored in the refrigerator for up to 3 to 5 days, in an airtight container, due to the blueberry confit. Let it sit at room temperature for a few minutes before serving so it regains its soft texture.
It also freezes very well, either whole or sliced, as long as it is well wrapped.
FAQ : Frequently Asked Questions
Can I use frozen blueberries?
Yes, absolutely. Frozen blueberries work very well for making the confit, and there’s no need to thaw them beforehand. You can also use ready-made blueberry purée, either frozen or shelf-stable.
Can I substitute the blueberries?
Yes, you can use raspberries instead, or make a lemon-only version. Both options are just as delicious.
Can I reduce the sugar?
The sugar has already been reduced compared to the original recipe, so the quantities are well balanced. The lemon and blueberries really stand out without the cake being too sweet.
Can I freeze this cake?
Yes, this cake freezes very well for up to 3 months. For convenience, slice it first, then wrap each slice individually in plastic wrap. Let it thaw at room temperature before serving.
Other Cake Recipes you Might Like
Moist Lemon Blueberry Loaf Cake
INGREDIENTS
Ingredients for a 10 × 4-inch Loaf Cake (26 cm)
Blueberry Confit
- 270 g fresh or frozen blueberries, or 8 oz (225 g) ready-made blueberry purée
- 2 ½ tbsp granulated sugar 35 g
- 2 tsp NH pectin 6 g
Cake Batter
- 6 large eggs
- 320 g all-purpose flour
- 225 g granulated sugar
- 1 ½ tsp baking powder 7 g
- Zest of 1 lemon + 1 tbsp lemon juice
- 60 g almond flour
- 160 ml heavy cream warmed (about 120°F / 50°C)
- 240 g unsalted butter, melted (about 113°F / 45°C)
- 1 pinch of sea salt optional
Simple Syrup for the Cake:
- 35 ml water or half water and half lemon juice
- 12 g granulated sugar
For the Topping:
- Apricot jam to glaze the cake
- Fresh blueberries
PREPARATION
Blueberry Confit
- Best Made the Day Before
- Blend the blueberries into a smooth purée (skip this step if using ready-made purée).
- Mix the sugar and NH pectin together.
- Heat the purée in a saucepan.
- When it is hot but not boiling, slowly sprinkle in the sugar and pectin mixture, stirring constantly.
- Bring to a boil and cook for 3 minutes.
- Remove from the heat and transfer to a bowl.
- Let it cool slightly, then cover and refrigerate until fully set.
Lemon Cake Batter
- Butter the bottom of the loaf pan and line it with parchment paper (bottom only, not the sides).
- In a bowl, mix together the sugar, almond flour, flour sifted with baking powder, lemon zest, 1 tablespoon lemon juice, and a pinch of sea salt.
- Add the eggs and mix until smooth. Do not whisk, to avoid incorporating too much air.
- Preheat the oven to 300°F (150°C) with convection (fan).
- Warm the heavy cream to about 120°F (50°C), it should be warm but not hot.
- Add it to the batter in two additions. Do not whisk, as too much air can create holes in the cake. You’re aiming for a dense, moist crumb.
- Melt the butter to about 113°F (45°C), then add it the same way as the cream.
- Pour the batter into the pan.
- Lightly oil a knife or bench scraper, then score the batter down the center lengthwise. This helps create that classic crack on top of the cake. There’s no need to go all the way to the edges.
- Bake for about 1 hour and 10 minutes, depending on your oven. A skewer inserted into the center should come out clean.
- Unmold immediately onto a wire rack and let cool slightly.
- Using a straw, make 6 to 8 holes lengthwise in the center of the cake. Loosen the blueberry confit, then transfer half of it to a piping bag fitted with a filling tip.
- Fill the holes in the warm cake with the blueberry confit.
Syrup for Brushing the Cake
- Add the water, lemon juice, and sugar to a saucepan.
- Bring to a boil.
- Remove from the heat as soon as it reaches a boil.
Finishing the Lemon Blueberry Cake
- Brush the warm syrup all over the cake using a pastry brush. Let it cool completely.
- Loosen the remaining blueberry confit, then transfer it to a piping bag and snip the tip at an angle.
- Pipe it over the top of the cake, right along the crack.
- Warm the apricot jam until fluid, then lightly brush it over the cake using a pastry brush to give it a nice shine.
- Top with fresh blueberries
Thank you for visiting my blog and for your comments.