Lemon Berry Buttermilk Loaf

Hi everyone! Today we’re going to do something a little bit on the sweet side.

This is a lemon berry buttermilk loaf.

Using fruits of the season, it’s going to be delicious.

Why You’ll Love This

This is perfect for summer.

I just know you’re going to love it.

Today we’re going to be making a delicious summer cake.

It’s going to be absolutely delicious.

Super simple.

You can also make this in a muffin tin if you want to make muffins out of this instead.

It goes together super fast.

That’s what makes this recipe so versatile.

It’s going to be just perfect for all your summer functions.

It’s super moist.

It’s delicious.

It’s not overly sweet.

The flavor of the fresh fruit just shines through and that’s what you want.

This is so simple.

Ingredients

• Two and a half cups of all-purpose flour
• one cup of granulated sugar
• three eggs
• one stick or half a cup of butter, melted
• one cup of buttermilk or a substitute
• the juice and the zest of one lemon
• Two and a half teaspoons of baking powder
• a half a teaspoon of salt
• some vanilla or vanilla bean paste which is what I have here about a teaspoon or two whatever’s your preference
• a cup of blueberries
• a cup of fresh raspberries

Instructions

1. First thing we’re going to do is mix together our wet ingredients.
2. So in goes my eggs.
3. I’m going to give these a bit of a whisk at our buttermilk.
4. Our lemon juice, our melted butter, our lemon zest goes in, and our vanilla.
5. Okay, set this aside.
6. Now we’re going to blend together our dry ingredients.
7. And goes our flour, our sugar, baking powder and salt.
8. Give this a stir.
9. And then we’re going to toss our berries into the dry mixture.
10. Now we’re just going to add the wet to the dry and kind of go easy because you don’t really want to break those berries too much.
11. You also don’t want to see any dry parts when you’re done incorporating all of the ingredients together.
12. You want to make sure everything gets invited to the party.
13. My loaf pan has been sprayed and then lined with a parchment paper and the parchment paper has been sprayed as well.
14. We’re going to bake this at 350 degrees for 45 to 50 minutes or until a toothpick inserted in the center comes out clean and free of any wet batter.

Cooking Tips

• If you’re using vanilla extract, that’s great.
• I have some vanilla bean paste here. We’re going to use that about two teaspoons.
• You can use whatever you like.
• If you want to hit this with a little lemon extract, that would be lovely as well.
• First, this will help them to more easily distribute into the batter and not sink to the bottom.
• I promise you’ll thank me if you do this as well because it’ll make getting your cake out of the loaf pan so much easier and you will not risk breaking it.
• It’s had time to cool so that I could properly slice it without it falling apart.
• Putting that extra little piece of parchment paper in the loaf pan is exactly what you need to safely get it out of the pan without breaking it because this is a pretty tender loaf cake.

Serving Suggestions

• All you really need you can sprinkle this little powdered sugar.
• You can serve this with a dollop of freshly whipped cream and it’s going to make a beautiful dessert.

This is so simple.

I know you’re going to want to give it a try.

I hope you give this lemon berry buttermilk loaf a try sometime soon and I hope you love it and until next time I’ll see ya.

It’s always a pleasure to welcome new people in and make new friends.