Glazed Blueberry Lime Loaf Cake
Glazed Blueberry Lime Loaf Cake. An old fashioned blueberry loaf cake with a delicious citrus twist and a delectable thick set lime glaze.
It's the start of blueberry season here in Newfoundland and as I've said many times before, I firmly believe that our wild blueberries are the best you can find anywhere.
I've always thought they were a wonder of our short growing season here in the cold North Atlantic. How something so sweet and intensely flavourful can be produced under such challenging weather conditions has always been a revelation to me.
There have been so many recipe that feature them here over the last couple of decades. If you search our site by recipe ingredient, you will find almost 80 Blueberry Recipes in total!
If that doesn't prove we love our blueberries around here, I don't know what does!
Blueberries and citrus, a natural flavour combination!
Over the past couple of decades, regular followers will have seen countless recipes here that combine the flavours of lemon and blueberry. I've always thought they were a perfectly complementary combination and have featured them countless time from cheesecakes to cookies and muffins.
In more recent years, you may have noticed that I have also gravitated toward including the combination of lime with blueberry. One of the earliest successes there was an incredible Blueberry Lime Jam, featuring our wild Newfoundland blueberries with that new citrus twist.
I was blown away by that flavour combination and often use it to top one of my favourite versions of a New York Style Baked Cheesecake!
With blueberry season gearing up, I thought it was time to add another suggestion to the list with this simple but delicious little loaf cake.
Glazed Blueberry Lime Loaf Cake. Getting the glaze right!
There are two schools of thought when it comes to glazed desserts like cakes and donuts. For donut lovers a thin, sort of crackle glaze is best and I don't disagree!
Sometimes however, like in this case, a thicker glaze that sets up almost like a frosting is my preference.
Since the cake itself in this recipe is not all that sweet at all, it can take a thicker, sweeter hit, that sort of balances out the overall flavour. The added zing of the lime citrus in this instance also helps to cut through the sweetness and offer additional balance.
I like to make a quickly cooked glaze in those instances. I find simple whisked icing sugar and milk glazes a bit too "chaulky" when served as a thickener glaze.
That's no doubt due to the fact that icing sugar contains a substantial amount of cornstarch to keep it from clumping. Heating the glaze cooks out sime if that starchy taste and the addition of butter makes it even richer and more delicious!
To share or not to share? A Glazed Blueberry Lime Loaf Cake confession!
I often write in these sorts of recipes, about the reaction of guests or friends that drop by, with whom we share our treats. Not in this case!
Over the course of one weekend, Spouse and I polished this one off all by ourselves; no assistance needed!
Of course we had to sample it after finishing taking the photographs for the recipe. It then became dessert at dinner that night.
Next morning an additional slice each, finished off a delicious late morning brunch with a delightful sweet ending. A couple of "just a sliver" stolen snack slices during the day were to be expected. Those don't count anyway, right?
Finally the last couple of thick cut slices were served as Sunday dinner dessert for two, topped with some homemade Vanilla Bean Ice Cream! I absolutely loved it served that way!
It kind of reminded me of an elevated kids birthday party treat. What ever happened to cake and ice cream anyway?
We should serve it more. We all loved it as kids and it's a delicious bit of nostalgia!
Anway, from packed lunches to Sunday dinner dessert, it's easy to see how versatile this easy to make little treat cake actually is.
I'm sure you'll love it no matter how you serve it but please don't be greedy like me! Some things are too good not to share!
Love Blueberry Recipes?
We have a whole collection of our Best Blueberry Recipes to peruse as well, from Lemon Blueberry Cream Cake to or incredibly popular, Blueberry Balsamic Pork Chops!
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Glazed Blueberry Lime Loaf Cake
Glazed Blueberry Lime Loaf Cake. An old fashioned blueberry loaf cake with a delicious citrus twist and a delectable set lime glaze.
Ingredients
For the Cake
- ½ cup butter
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoon baking powder
- 1 cup milk (I often use undiluted evaporated milk for baking for extra richness)
- juice of half a lime
- zest of one lime, finely grated/chopped
- 1 ½ cups fresh or frozen blueberries. (See notes below if using frozen berries.)
For the Glaze
- ⅓ cup butter
- juice half a lime
- zest of ½ lime, finely grated/chopped
- 2 tablespoon Whipping cream or milk
- 2 cups icing sugar
Instructions
To prepare the cake
- Preheat oven to 325 degrees F. Grease a 9x5 inch loaf pan well.
- Line the bottom and two sides with a sheet of parchment paper, letting the paper go over the edge by a couple of inches.. This will help lift the cooled cake out of the pan in one piece so that can cool right side up.
- Cream together the butter, lime zest and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in the vanilla extract.
- Measure the flour, then take 2 tablespoon out and toss with the blueberries This helps keep them from sinking to the bottom when baking.
- Sift together the remaining flour and baking powder.
- Add the lime juice to the milk.
- Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients. In general, I add the dry ingredients in 3 portions and the milk in 2 additions.
- Quickly fold in the floured blueberries.
- Spread batter evenly into the prepared pan.
- Bake at 325 degrees F for about 55 to 60 minutes or until a toothpick inserted in center comes out clean. (Baking time can vary. See notes for using frozen berries.)
- Let the cake cool in the pan for 10 15 minutes.
- Lift out using the parchment paper flaps and set on a baking rack to cool completely, right side up.
To make the glaze
- Add the butter to a small saucepan and melt over medium low to medium heat without overheating.
- Add the lime juice and zest along with the cream.
- Heat together until it just starts to steam. DO NOT LET IT BOIL.
- Quickly whisk in all of the icing sugar.
- Continue to whisk in the pan for only a minute or two, until the glaze is smooth.
- The glaze should be slightly hot but not scalding.
- Let it cool for abut 10 -15 minutes to a pourable consistency before pouring over the cooled cake.
- The glaze should set up nicely in about an hour.
Notes
- I've used frozen berries hundreds of times in this type of recipe.
- Measure your blueberries in a small bowl,
- Quickly toss them in the 2 tablespoon flour directed in the recipe and IMMEDIATELY return the bowl and berries to the freezer.
- Keep the berries in the freezer until the very last second when they are gwentoy hand folded into the batter
- Do not overfold/overmix or you will toughen the batter and the resulting cake.
- The baking time can vary, especially if you use frozen berries. In that case it may take 10 or even 15 minutes more to bake. The toothpick test is the best way to ensure that this cake is fully baked.
This step helps to prevent the colour if frozen berries from bleeding into the paler cake batter, making for a much nicer presentation when serving.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 536Total Fat 16gSaturated Fat 10gUnsaturated Fat 6gCholesterol 73mgSodium 236mgCarbohydrates 92gFiber 1gSugar 59gProtein 6g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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