OMG…I think I died and went to heaven with this recipe…This recipe for lemon blueberry came from my friend Patricia!
This recipe for lemon, blueberry and walnut cake really stood out and I just had to make it and then of course share it with you! This recipe for lemon cake (Patricia called it Lemon, blueberry bread) came from my friend Patricia. Patricia and I met when I was 17 years old and living in Downey, CA. Patricia was a hairdresser and I worked the front desk as a receptionist…of course at 17 and with no internet to keep us connected, we lost track of each other. We live in such a small world as we ran into each other several years ago and I’m so grateful we did, she’s a good friend.
This is a super easy recipe…there are a few things different then my other recipes for cake or bread and here is one of the differences. The recipe calls for melted butter…you take the melted butter and you whip it with your sugar
then I added my eggs one at a time
I then added my lemon juice and my grated lemons, I used about 3 small lemons for this recipe
I mixed it all up
then I added the flour and the milk (alternating between the two ingredients) so I added 1/3 of the flour, mixed well
then I added the 1/2 of the milk
I continued this process ending with flour (email me if you don’t understand this process), it was a beautiful batter!
I then added fresh blueberries and walnuts (nuts are optional and almonds are a good alternative)
I folded the dough and put it in a loaf pan, I then topped the top with blueberries and walnuts
Of course if anyone has had my baked goods, you’d know I usually put raw sugar on top, I forgot to snap a photo of the raw sugar and this is optional. If you do the raw sugar you do not need to make an icing for it. Here is is baked!
Last Thursday I taught a cooking class which I loved doing (if you are interested in attending my next class, click here to register I’m doing a “fall” series with my girlfriend Susan) so I thought I’d make this lemon, blueberry cake with walnuts to share with the class to see what they thought of the recipe. They all LOVED it!
Because I wasn’t really prepared to do a photo of the sliced cake, this is the best shot I captured but I just had to show you the inside. I did do a glaze for the cake as well.
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Thank you again ~ Patty Limatola-Tanenbaum
Ingredients
- 1/3 cup Melted butter
- 1 cup Sugar
- 3 tablespoons Lemon juice
- 2 large Eggs
- 1 1/2 cups Flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1/2 cup Milk
- 2 tablespoons Grated lemon zest
- 1/2 cup Walnuts, chopped and optional
- 1 cup Blueberries, fresh or frozen
Directions
- Preheat your oven to 350 degrees.
- In a mixing bowl add your butter and sugar until it's well beaten.
- Add your eggs, one at a time. Add the lemon juice and lemon zest.
- In a large bowl add your flour, baking powder and salt (dry ingredients), measure out your milk (wet ingredient). Add 1/3 of your dry ingredients to your mixture mix well, add 1/2 of your wet ingredients, continue doing this, ending with your dry ingredients.
- Fold in your blueberries and nuts. Pour batter into greased loaf pan and bake for 60 to 70 minutes or until cooked through.
- Enjoy!