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By Nancy Weitzel

Vanilla loaf cake with lemon and blueberries

7 steps
Prep:15minCook:35min
This is a vanilla cake with blueberry compote and a hint of lemon with lemon buttercream frosting
Updated at: Thu, 17 Aug 2023 05:00:12 GMT

Nutrition balance score

Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
56
High

Nutrition per serving

Calories517.9 kcal (26%)
Total Fat19 g (27%)
Carbs84 g (32%)
Sugars63.2 g (70%)
Protein4.8 g (10%)
Sodium239.6 mg (12%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 325. Line loaf pan with parchment paper, so that paper hangs over sides for easy lift out. Lightly spray with baking spray
Step 2
Lightly spray with baking spray. Make compote by cooking down 2 cups blueberries with 1/3 cup sugar until it becomes a sauce.
Step 3
In a bowl, mix flour, sugar, baking powder and salt.
Step 4
Add eggs, milk, melted butter, and vanilla, and whisk about 15 seconds, until smooth.
Step 5
Pour half of batter into the pan. Spoon some of compote over and swirl. Pour rest of batter over blueberry compote and swirl thru again with knife. Bake cake on center oven rack for about 37 to 40 minutes, or till toothpick comes out clean. The top should be domed, lightly browned and cracking in middle. Chill rest of compote to drizzle over icing
Step 6
Cool the cake in pan for 20 minutes, then gently lift out cake and cool completely on rack. Cover loosely with kitchen towel and cool a couple of hours before frosting.
Step 7
For frosting, beat powdered sugar with lemon juice, 4 tablespoons softened butter and milk as needed. Beat till smooth and spreadable

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