When it comes to desserts lemon bars are my favorite.
Was that last one a little too much? My bad.
Anyway, I love everything about them. The tangy-sweet lemon curd, the buttery-sweet crust, the little bit of powdered sugar that you accidentally inhale up your nose that leads to suspicious glances from strangers. What do you care? You just ate a lemon and they didn’t…that’s all that matters in this little game called life. Whoever gets the lemon bar gets the last laugh.
So why am I all swooning over lemon bars when this recipe is clearly for something else? Because this, my sweet sweet friends, is right up there with lemon bars in my book. It’s sweet. It’s tangy. It has the buttery-sweet crust. And it has blueberries, something I would never have dreamed to add before but now that I have I just don’t know if I can go back. These will suck you in and before you know it the whole pan is gone.
Oh wait, that’s me. Sorry.
CREAMY BLUEBERRY LIME LOAF CAKE
- 1 stick butter, room temperature
- 1/4 cup granulated sugar
- 1/2 cup flour
- pinch of salt
- 1/3 cup lime juice
- 1 cup granulated sugar
- 2 whole eggs
- 2/3 cups flour
- zest from one lime
- 1 1/2 cups fresh or frozen blueberries
Preheat oven to 350. Combine the first 4 ingredients in a medium bowl until crumbly and press into the bottom of an 8×4 loaf pan. Bake in the oven for about 5 minutes. Meanwhile combine the sugar, juice, and eggs in a large bowl. Add the flour and mix until just combined; fold in the blueberries and lime zest. Pour immediately onto the warm crust. The crust will move, but the beauty of it is that the crust will end up baking around the custard part. Bake for 35-45 minutes or until middle is set and a toothpick inserted comes out cleanly.
When it comes to summertime desserts that won’t disappoint, this is it – will you answer the call?!