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–+ servings
recipe for blueberry and lemon cake

Moist Lemon Blueberry Loaf Cake

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Moist lemon blueberry cake filled with a rich blueberry confit and topped with fresh blueberries. An easy recipe you can enjoy all year round.
SERVING:1 loaf cake
PREPARATION15 minutes
COOKING TIME1 hour 10 minutes
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Course: Cakes, Easy Cake, Snack
Cuisine: French
Keyword: blueberry, cake, lemon
Author: Rachida

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