As you can plainly see, my attempts to focus on healthier eating have failed abysmally. My pie in the sky – hopes of shedding those holiday pounds in January never really gained traction… Here we are in the second week of February and it’s only getting worse… That’s right – it’s more dessert. Meyer Lemon Blackberry Swirl Loaf. Damn!
It’s the Meyer Lemons’ fault. I bought a bag at Trader Joe’s and they mocked me at every turn… “Whatcha gonna make with me? How are you going to showcase my greatness and beauty???” ‘Cause you know Meyer Lemons are special. Not as tart as regular lemons with that gorgeous orange-yellow hued skin. They are juicy and fragrant and deserve more than a squeeze in your cup of tea or sliced over your poached fish… (either of which would have been better options for fitting into my skinny jeans!)
For this sweet loaf cake, I doubled down on the Meyer lemons — taking advantage of the zest and the juice. The zest went into the rich batter and I layered the batter with seedless blackberry jam. You could use strawberry, blueberry or raspberry, but make sure they’re seedless.
Use a toothpick to swirl the jam into the batter and layer several times to ensure that it’s not just one “ribbon” working it’s way through the cake.
While the loaf bakes, mix the Meyer lemon juice with sugar to make a glaze. Pour the glaze over the hot loaf. It will coat the cake and permeate the crust, leaving little sugar crystals present on the top of the loaf and adding a sweet crunch to the glazed portions. Have a slice with your afternoon cup of tea, with sliced berries for dessert or, hell, for breakfast with your coffee — who am I to judge???
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 Meyer Lemon, zested
- 1/4 cup seedless blackberry jam
- For glaze
- 1/4 cup sugar
- 3 tablespoons meyer lemon juice
- Preheat the oven to 350°.
- Spray a Loaf pan with non stick vegetable spray and line the bottom of the pan with parchment paper. Spray the parchment paper with vegetable spray and set aside.
- Microwave the blackberry jam in 15-20 second increments until liquidy. Set aside.
- In a medium bowl combine the flour, baking powder and salt. Whisk to combine.
- In a large bowl beat together the sugar and softened butter for 1 to 2 minutes on medium high speed until fluffy and well incorporated. Beat the eggs in one at a time, scraping the sides of the bowl with a spatula occasionally.
- Add 1/3 of the flour to the butter mixture and beat on low speed to combine. Add half of the milk, mixing until just combined, followed by 1/3 of the flour and the other half of the milk. End with the remaining flour mixture. Stir in the meyer lemon zest and set aside.
- Add 1/3 of the batter to the prepared loaf pan. Drizzle 1/3 of the blackberry jam over the batter and use a toothpick or skewer to gently swirl the jam into the batter. Top with 1/3 of the cake batter. Gently smooth the batter and drizzle with 1/3 of the blackberry jam. Swirl again with the skewer. Add the final bit of cake batter, smoothing the batter to the edges, followed by the remaining blackberry jam. Swirl again with the skewer.
- Bake for 30 minutes, then rotate the pan 180° in the oven and bake for an additional 20-30 minutes or until a cake tester comes out clean. Let the loaf cool for five minutes before removing it from the pan.
- Meanwhile, mix the sugar and lemon juice (using the meyer lemon you just zested) together in a small bowl. Spoon it over the still hot loaf and let it come to room temperature before slicing.