2 tablespoons freshly-squeezed lemon juice + 1 teaspoon lemon zest
1 1/2 cup fresh blueberries
Preparation:
Prep Work: Begin by preheating your oven to 325°F, positioning a rack in the center. Generously grease a 9″x5″ loaf pan, flour it with 1 tablespoon of flour, ensure it’s well-coated, and set aside.
Mixing Dry Ingredients: In a medium mixing bowl, whisk together the flour and salt. Set aside. In another bowl, gently toss blueberries with 1 tablespoon of flour and set them aside too.
Egg Mixture: In a separate bowl, whisk together eggs and egg yolks and set aside.
Creaming Butter & Sugar: Utilize a stand mixer with a paddle attachment (or a large bowl with a handheld mixer) to beat butter on medium-high for a minute. Gradually add in the granulated sugar, continuing to beat until the mixture is light and fluffy (about 4-6 minutes).
Adding Wet Ingredients: Lowering the mixer to medium speed, gracefully beat in the eggs, ensuring to scrape down the sides of the bowl. Subsequently, add the vanilla and lemon juice, mixing until well combined.
Incorporate Dry Ingredients: Add the earlier whisked dry ingredients, mixing on low and stopping the moment no flour is visible. Gently fold in the blueberries until evenly spread throughout the batter.
Bake the Cake: Transfer the batter to your prepared loaf pan, smoothen the top, and tap the pan lightly to release air bubbles. Bake for 1 hour and 10 minutes, rotating the pan at the halfway mark. Then, shield with aluminum foil and continue baking for an additional 15-20 minutes.
Cool & Serve:
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