Lemon Loaf Cake ~ Tuesdays With Dorie ~ with Limoncello Blueberry Sauce

This week’s Tuesdays With Dorie challenge is for this super-simple Lemon Loaf Cake.  You can whip it up quickly without a mixer and throw it in the oven while you’re making dinner.  An hour later, you have a lovely, light, lemony pound cake.

Limoncello Blueberry Sauce

We served this with our classic Limoncello Blueberry Sauce.  I think it would be great with any kind of berries, really.

In a medium saucepan, over medium heat, stir together:  
1/2 cup Water
1/2 cup Sugar
1/2 cup Limoncello

1/4 cup Lemon Juice
Pinch of Salt


Stir until sugar is dissolved, then add 12 ounces Blueberries, rinsed and picked over for stems and flowers



Continue stirring until Blueberries start to burst (about 8 minutes)


Then add: 1 Tablespoon Cornstarch, dissolved in 2 Tablespoons water


Continue stirring until sauce thickens enough to coat the back of a spoon

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Bon Appetit!
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Comments

  1. says

    Nice way to dress it up, Susan. I thought of adding more lemon flavor, but you added both (alcoholic) lemon flavor AND blueberries. Great idea.

  2. says

    Your Lemon Loaf Cake looks delicious! And you prepared blueberry sauce with limoncello to serve alongside the cake, that sounds and looks like a wonderful combination. I had never thought of adding limoncello to blueberry sauce, I will certainly try that some day soon using your recipe.

    Thank you also for your wonderful comments!

    Enjoy your weekend – I am looking forward to your next post!

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