Life becomes very casual at my house during the summer. Meals on the patio and days at the beach call for recipes that are quick and easy to fix and pack well for a few hours in the car. I took this delicious loaf cake with me to the beach several weeks ago and was sorry I didn’t make several more. It disappeared in a flash. Blueberries and lemon are made for each other and the sour cream in the batter keeps it moist and fresh for several days…if it should last that long.
I’ve been lucky enough to see many wonderful places in the world, but my favorite place is almost in my own backyard…Oregon’s North Coast Beaches. We spent a week there at the beginning of July at a beach house overlooking the ocean with eight days of 75 degree weather. This stretch of beach is at Arch Cape, just a few miles south of Cannon Beach. It’s a small residential community that doesn’t attract tourists at all. All the holiday festivities and crowds were in Cannon Beach.
We spent a big part of every day sitting in our folding chairs looking at the ocean. The lawn in front of the house was large enough to play lots of ladder ball, but we were content to just sit and visit most of the time. Only two of my three children were with me that week because my daughter, Erin, also a food blogger, and my two grandchildren are in Peru for the summer doing volunteer work at an orphanage in the city of Cusco, elevation 11,000 ft. It’s a fantastic experience for them to learn about Peruvian culture and they have visited places like Machu Picchu. a World Heritage Site, and Lake Titicaca, the largest lake in South America. They will be home in a few weeks and I can’t wait to hear their stories and see the photos they’ve taken. We keep in touch daily through Facebook and the photos we have seen thus far just leave us in awe. They are having the experience of a lifetime and we missed them.
We were in Arch Cape over the 4th of July weekend and, sitting on the little cliff overlooking the ocean gave us a front row view to their spectacular fireworks display. We had heard that it was something else and felt we could almost reach out and touch the jaw dropping display of light and color. It was thrilling to say the least. You can see all the beach fires in the photo. The night was warm and comfortable (which means very little wind) so there were lots of folks on the beach.
Well… getting back to this cake ~ it’s perfect beach food because the flavors and texture are wonderful, it stays nice and moist, and can be picked up and eaten on the go. I usually thaw frozen blueberries until they have just a few ice crystals left, but I read a recipe that suggested using them right out of the freezer. Just toss them in a little flour and add to the batter. This will prevent the color running into the cake. What the heck…I tried it but wasn’t too happy with the results. The berries sank to the bottom (which didn’t hurt the flavor at all) and the batter around the frozen berries took extra time to bake, a few minutes too long for the rest of the cake. It’s just a little detail but partially thawing the blueberries is the way to go.
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- Grated peel and juice of 1 lemon
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 2 teaspoons whipping cream or milk
- 1 teaspoon lemon extract
- Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
- In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder. Fold in ¾ cup of the blueberries. Spoon batter into pan. Sprinkle remaining ¼ cup blueberries on top.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
- In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.