Blueberry Lemon Loaf Cake
A refreshing and moist loaf cake featuring the perfect blend of tart lemons and sweet blueberries. Ideal for breakfast or as a delightful snack.
Equipment
- 1 9-inch loaf pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup milk
Add-ins
- 1 cup fresh blueberries
Lemon Glaze
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch loaf pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the lemon juice and zest, ensuring each is well incorporated.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
- Gently fold in the blueberries, being careful not to crush them. Pour the batter into the prepared loaf pan and smooth the top.
Baking
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If necessary, cover the loaf with foil halfway through to prevent over-browning.
Cooling
- Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before glazing.
Glazing
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake and let set before serving.
Serving and Storage
- Slice the loaf and serve as a breakfast treat or dessert. It pairs well with tea or coffee.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Notes
Pro Tips: Ensure your butter is softened to room temperature for better mixing. Toss blueberries in flour to prevent sinking. Ingredient Substitutions: Use frozen blueberries if fresh are unavailable, but thaw and drain them first. How to Serve: Best served fresh with a drizzle of lemon glaze. Storage & Freshness: Store in an airtight container at room temperature. Make-Ahead Tips: Prepare batter ahead and refrigerate overnight for easy baking in the morning.