Fluffy blueberry loaf cake

Name: Fluffy blueberry loaf cake
Ingredients: 250 g butter; 200 g sugar; 2 eggs; 1 tablespoon grated orange or lemon zest; 5 ml vanilla extract; 500 ml milk; 500 g flour; 10 g baking powder; 1 g salt; 600 g blueberries; 10 g vanilla sugar

Dessert - Fluffy blueberry loaf cake by Clarisa F. - Recipia

This fluffy blueberry loaf cake has a soft, airy crumb, with whole berries scattered through the batter. Butter and milk keep the crumb tender, orange zest gives it a subtle fragrance, and the thicker batter holds fresh or frozen blueberries. I slice it once it has cooled, into fairly thick pieces. Prep: 20 minutes. Baking: 60 minutes. Rest: 60 minutes. Total time: 140 minutes. Serves: 16. Approximately 330 kcal and 6 g protein per serving.

Ingredients

250 g butter
200 g sugar
2 eggs
1 tablespoon grated orange or lemon zest
5 ml vanilla extract
500 ml milk
500 g flour
10 g baking powder
1 g salt
600 g blueberries
10 g vanilla sugar

Preparation

1. Let the butter come to room temperature. Beat it with the sugar and eggs until creamy, about 3-4 minutes. 2. Add the orange or lemon zest and vanilla extract, then mix until combined. 3. Mix the flour with the baking powder and salt. Gradually pour in the milk, alternating with the flour mixture, and mix until smooth. The batter will be thicker than a typical loaf cake batter. 4. Gently fold in the blueberries without crushing them. 5. Divide the batter between two loaf pans lined with parchment paper. Bake at 180 °C for 60 minutes, until a toothpick inserted into the batter comes out clean. 6. Leave the loaves in the pans for 10 minutes, then take them out and transfer them to a wire rack. Let them cool for another 50 minutes. 7. Dust with vanilla sugar.

Notes

I slice it alongside a cup of black tea. Once cooled, keep it covered at room temperature for two days or in the refrigerator for up to three days; let the slices sit out for a little while before serving. Lemon zest can replace the orange zest in the same amount. The loaf cake contains gluten, dairy and eggs. If you wash fresh blueberries, dry them well before adding them to the batter. Add frozen blueberries straight from the freezer, without thawing, and shake off any excess ice. Two loaf pans measuring about 25 × 11 cm leave room for the batter to rise; if using smaller pans, start checking with a toothpick earlier.