Description
A delicious Blueberry Lemon Loaf Cake perfect for a sweet treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup fresh blueberries
- For the glaze: 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon (optional, for extra flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose 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 together until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract, lemon zest, and lemon juice, mixing until combined.
- Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, being cautious not to break them up too much.
- Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. If desired, add lemon zest for extra flavor.
- Once the loaf is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
- Slice the loaf and serve it on a simple white plate, garnished with a few fresh blueberries. Enjoy your delicious Blueberry Lemon Loaf Cake with a cup of tea or coffee!
Notes
- This cake is best enjoyed fresh, but it can be stored in an airtight container for up to 3 days.
- For a more intense lemon flavor, consider adding more lemon zest to the batter and glaze.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg