Lemon and blueberry gin loaf cake

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Recipe: Lemon and blueberry gin loaf cake

Published: Wednesday, Jun. 20, 2012 - 12:00 am | Page 2D
Last Modified: Wednesday, Jun. 20, 2012 - 5:28 pm

Makes one 9-by-5-inch loaf

Recipe from Ellen Haertle, whose Bake It With Booze blog written with Jacqueline Arnold, bakeitwithbooze.com, is a Sac Connect partner with sacbee.com. Adapted from Sweet Pea's Kitchen and Erica's Sweet Tooth.


2 cups plus 1 tablespoon all-purpose flour, divided

2 1/2 teaspoons baking powder

1/2 teaspoons salt

1 1/2 cups blueberries, fresh, with stems removed

1 cup plain, full-fat yogurt

1 cup sugar

3 large eggs

1 teaspoon vanilla extract

1/3 cup blueberry-infused gin (see recipe at left)

1/3 cup vegetable oil

2 teaspoons lemon zest (from 2 lemons)

Lemon-blueberry-gin syrup

2 tablespoons fresh lemon juice

3 tablespoons blueberry- infused gin

1/3 cup sugar

Lemon glaze:

1 cup powdered sugar

3 to 4 tablespoons fresh lemon juice

1 teaspoons lemon zest


Preheat oven to 350 degrees. Grease and flour the bottom and sides of a 9-by-5-inch loaf pan.

In a bowl, combine together flour, baking powder, and salt. Set aside.

In a separate bowl, toss the blueberries with the 1 tablespoon flour. Set aside.

In the bowl of a stand mixer, on low speed mix together the yogurt, sugar, eggs, vanilla, blueberry gin and oil.

With the mixer on low, slowly add the dry ingredients to the wet. Mix just to incorporate; do not overmix.

Fold in the blueberries and lemon zest by hand.

Pour the batter into the prepared pan and bake 55 to 60 minutes, or until toothpick comes out clean.

Let the loaf cool in the pan for 15 minutes, then remove it to a wire rack to cool completely. Place wax paper or foil under the wire rack.

While the loaf is cooling, combine the lemon juice, blueberry gin and sugar in a small saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for 3 minutes. Remove from the heat and set aside.

Use a toothpick or wooden skewer to poke holes in the top and sides of the warm loaf and brush with the lemon-blueberry-gin syrup. Use all the syrup.

Let the loaf cool completely.

Make the lemon glaze. Whisk or mix together the powdered sugar, 3 tablespoons of the lemon juice and zest in a small bowl. Add more lemon juice to make a thick glaze. Spoon the glaze over the top of the loaf, allowing it to run down the sides.

Let the lemon glaze harden before serving.

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