Blueberry Lemon Loaf Cake
Ingredients
For the Cake
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- ½ cup milk
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 cup fresh blueberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2–3 tbsp lemon juice
Instructions
➡️ Preheat oven to 350°F (175°C). Grease and line a loaf pan.
➡️ In a bowl, whisk together flour, baking powder, and salt.
➡️ In another bowl, beat butter and sugar until light and fluffy.
➡️ Add eggs one at a time, mixing well after each addition.
➡️ Mix in vanilla extract and lemon zest.
➡️ Add the dry ingredients and milk alternately, mixing until just combined.
➡️ Gently fold in the blueberries.
➡️ Pour batter into the prepared loaf pan and smooth the top.
➡️ Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
➡️ Let the loaf cool completely.
➡️ Mix powdered sugar and lemon juice until smooth.
➡️ Drizzle the glaze over the cooled loaf and top with extra blueberries if desired.
➡️ Slice and serve.
Q & A
Q: Can I use frozen blueberries?
A: Yes, add them frozen and lightly coat them with flour before mixing into the batter.
Q: How do I store this loaf?
A: Keep it in an airtight container at room temperature for up to 3 days.
Q: Can I skip the glaze?
A: Yes, the loaf is delicious on its own, but the glaze adds extra lemon flavor and sweetness.