Now, gently fold in the sour cream, making sure it’s well combined. This addition will make the cake extra moist and rich. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; we want to keep that tender crumb! Finally, fold in the blueberries and lemon zest if using. The sight of those plump blueberries peeking through the batter brings me so much joy!
Transfer the batter into the prepared loaf pan, smoothing out the top with your spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted in the center comes out clean. The sweet smell of blueberries wafting through the air is absolutely heavenly! Once done, allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Pro Tips for Best Results
One of my favorite tips for this recipe is to use fresh blueberries if you can get them. I’ve tried both fresh and frozen, and while both yield delicious results, I find that fresh blueberries have a brighter flavor and better texture. Another pro tip I’ve learned is to toss the blueberries in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the loaf—no one wants a blueberry-less bite!
I also like to play around with the baking time. My oven can be a bit finicky, and I’ve found that checking the loaf five minutes early makes all the difference. Remember, every oven is unique! Lastly, I recommend letting the cake sit for a day before slicing into it if you can resist. It allows the flavors to meld beautifully, and I promise it’s worth the wait!
Common Mistakes to Avoid
Having baked my fair share of loaf cakes, I’ve encountered a few common pitfalls along the way. First, be mindful of your measuring technique; using too much flour can lead to a dense cake. I always scoop the flour into my measuring cup and level it off with a knife for accuracy. And remember to fully cream the butter and sugar! If they don’t reach that light, fluffy stage, your cake might turn out flat.
Another mistake is neglecting to check your oven’s temperature. Invest in an oven thermometer if your oven runs hot or cold. The last thing you want is a beautifully golden crust with a raw center. Trust me, I’ve been there, and it’s painful! Too, be cautious about overmixing the batter. This leads to a gummy texture and a tougher cake rather than the soft, tender crumb we all crave. (See the next page below to continue…)