{"id":52073,"date":"2026-04-21T22:51:29","date_gmt":"2026-04-21T20:51:29","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=52073"},"modified":"2026-04-21T22:51:30","modified_gmt":"2026-04-21T20:51:30","slug":"moist-lemon-blueberry-loaf-cake","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/moist-lemon-blueberry-loaf-cake\/","title":{"rendered":"Moist Lemon Blueberry Loaf Cake"},"content":{"rendered":"
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Very Moist Blueberry Lemon Loaf Cake<\/figcaption><\/figure>\n<\/div>\n\n\n

Looking for a simple, fresh and flavorful cake? This lemon blueberry loaf cake<\/strong> combines the brightness of lemon with the sweetness of blueberries for a really delicious result. The original recipe doesn\u2019t include lemon, but I find the combination works so well.<\/p>\n\n\n\n

The cake is filled with a blueberry confit, with fresh blueberries on top for the finishing touch. It\u2019s soft, nicely balanced, and perfect for a snack or even breakfast.<\/p>\n\n\n\n

It\u2019s 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.<\/p>\n\n\n\n

\"soft<\/figure>\n\n\n\n

Tips for Lemon Blueberry Loaf Cake<\/h2>\n\n\n\n

Adjust the quantities based on your pan size:<\/strong> To get a well-risen cake, I adjusted the quantities from the original recipe. It\u2019s meant for two small cakes or one large loaf pan (10 \u00d7 4 inches \/ 26 \u00d7 11 cm), but the cakes didn\u2019t rise enough.<\/p>\n\n\n\n

By doubling the quantities for a 10 \u00d7 4-inch loaf pan (26 \u00d7 11 cm), the cake turns out much taller and more generous. If you\u2019d like to make a smaller cake with the same height, use a 7-inch pan (18 cm) and halve the recipe.<\/p>\n\n\n\n

Make the blueberry confit ahead of time:<\/strong> 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.<\/p>\n\n\n\n

How to fill the cake easily:<\/strong>
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.<\/p>\n\n\n\n

Make sure to keep the piping tip straight for a neat and even result when slicing.<\/p>\n\n\n

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Special piping for cake filling<\/figcaption><\/figure>\n<\/div>\n\n
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\"easy<\/figure>\n<\/div>\n\n\n

Video Recipe<\/h2>\n\n\n\n

The video is in French, but you can still follow the process.<\/p>\n\n\n\n

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