Today I was sifting through my food pictures, and discovered these. HaHa! I made this blueberry loaf cake three weeks ago, photographed it, and then totally forgot about the whole thing… What can I say? I’m an Aquarian, disorganization is in my stars 🙂 The important thing is, when I stumbled across the pictures I was actually able to find where I tucked my recipe and notes!
I think that it slipped my mind because the loaf was baked and photographed on a busy weekend. Right after taking the pictures it was wrapped up and whisked off to my parents… Maybe I should start keeping a “To Do” list so this kind of thing doesn’t keep happening. Dave just shook his head in amazement. My freeform way of doing things tends to drive him buggy.
Moist and flavourful, this was a nice light cake to serve with tea or coffee. It was also a great finale for my fresh summer blueberries.
Blueberry-Lemon Loaf Cake
2 1/2 cup All Purpose Flour
1 cup Sugar
1 tbsp Baking Powder
1/2 tsp Salt
1 1/2 cup Non-Dairy Milk (I used almond)
6 tbsp Unsweetened Applesauce
6 tbsp Canola or Grapeseed Oil
1 tbsp finely shredded Lemon Peel
1 tbsp Lemon Juice
1 1/2 cup Fresh Blueberries*
Pre-heat oven 350°F and prepare an 8-inch loaf pan (I use parchment paper).
Stir together the flour, sugar, baking powder, and salt. Set aside.
Combine the milk, applesauce, oil, lemon peel, and lemon juice. Pour into the flour mixture and stir until moistened (the batter should still be lumpy). Fold in the blueberries.
Spoon the batter into the prepared pan and bake for 65 – 70 minutes, until an inserted toothpick comes out clean.
Let the loaf rest for 10 minutes before removing from pan. Transfer to a wire rack and cool completely. Wrap and store overnight before slicing and serving.
*If you have no fresh blueberries, you could also use frozen (do not thaw).