Oh my, I haven’t posted anything since August 13!? Now, how did that happen? What is wrong with me and why am I so lazy? Well, how much time do you have? hehehe. I’m not that bad. I am good about getting a lot of stuff done, like, say, go to brunch, bake scones, lay down, stare out the window, etc., etc. When the weekend rolls around, most of the time I just want to bake and cook. So two eons ago I made this gorgeous loaf cake and it was love at first bite 🙂 Grab those blueberries and let’s get started!
You can tell how good this is going to be just by the addition of buttermilk and lemon zest and of course, the star of the show–those sweet plump blueberries. Preheat your oven to 350 degrees F, spray a loaf pan with cooking spray (I used Baker’s Joy) and run a few laps around your house, stick your tongue out and do a jumping jack because once you taste this you will want to lie down 😉
Grab a bowl and whisk the 1 1/2 cups of all purpose flour, 1/2 tsp salt and 1 tsp baking powder. Now, grab a small bowl and…
or not quite a small bowl and combine 1 cup sugar and 2 tbsp lemon zest.
Rub it all together and excite your nose with the wonderful sweet lemony perfume. Oooohh, how great would it be if they would create a food lover’s cologne/perfume–brownie perfume, lavender and peach perfume, brandy and apple perfume, roast pork and rosemary perfume, pesto pasta perfume..i mean, I could go on. I’m strangely weird yet deep down, that curious voice is all excited, jumping up and down and telling you that you would wear one or all of those scents, right? Am I right?
Combine the flour and sugary lemon zest.
Grab another bowl and combine 3/4 buttermilk, 1/2 cup oil, 2 eggs (slightly beaten first–as you can see, I forgot to do that..oopsey ;)), 1 tbsp lemon juice and 1 tsp vanilla extract.
Ha! Some of you are still wondering about it, no? When it is mixed nicely, add this to the dry ingredients.
Once you mix it all together, add the blueberries…
Gently fold in the berries. I know what you’re thinking, you absolutely want to try the rum pecan pie scent, dontya?
Pour into a loaf pan. I used parchment paper so I wouldn’t have a hard time getting it out of the pan. Bake for 60-70 minutes until you stick a toothpick and it comes out clean.
I couldn’t wait for it to cool completely and devoured a slice..or two. I drizzled very little glaze on it. I’m not too crazy about that and like to taste the loaf cake as is to get the full effect 🙂
Too pretty to not eat. Wait, wait, you are intrigued with the bourbon banana bread scent? hmmm? Okay, I’ll stop annoying you 🙂 It was fun though.
Don’t forget to smile!
Recipe taken from
Two Peas and Their Pod