Description
A moist and tangy Blueberry Lemon Loaf Cake featuring fresh lemon zest and juice, juicy blueberries, and a sweet lemon glaze. Perfect for serving as a delightful dessert or snack, this loaf cake is easy to make with simple ingredients and an inviting citrus flavor.
Ingredients
Scale
Loaf Cake
- 1.5 cups flour
- 0.5 tsp salt
- 1.5 tsp baking powder
- 0.33 cup butter
- 2 eggs
- 1 cup sugar
- 0.5 cup Greek yogurt
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 2 tbsp lemon zest
- 0.5 cup milk
- 1 cup blueberries
Glaze
- 1.5 tbsp melted butter
- 0.5 cup icing sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat the oven to 370 degrees Fahrenheit. Grease a loaf pan with butter or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Set this aside for later use.
- Combine wet ingredients: Using an electric mixer, blend together the butter, eggs, sugar, Greek yogurt, vanilla extract, fresh lemon juice, and lemon zest until smooth and well combined.
- Incorporate dry ingredients and milk: Gradually add half of the flour mixture and then half of the milk to the wet ingredients, mixing well after each addition. Repeat this step with the remaining flour and milk, continuing to mix until the batter is smooth and uniform.
- Add blueberries: Gently fold the blueberries into the batter by hand to evenly distribute without breaking them.
- Bake the loaf cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 53 minutes or until a toothpick inserted into the center comes out clean. Once baked, transfer the loaf to a wire rack to cool.
- Prepare the glaze: Combine the melted butter, icing sugar, fresh lemon juice, and vanilla extract in a bowl. Whisk well to remove lumps. If a thicker glaze is desired, add an additional teaspoon of icing sugar and whisk again.
- Glaze the cake: Pour the glaze over the loaf cake while it’s still warm but not hot, allowing it to soak in and add extra flavor.
- Serve: Best served warm for optimal flavor and texture, but can be enjoyed at room temperature as well. Enjoy your delicious Blueberry Lemon Loaf Cake!
Notes
- Use fresh lemon zest and juice for the best citrus flavor.
- Handle blueberries gently to avoid bursting and coloring the batter too much.
- Make sure the loaf pan is properly greased or lined to prevent sticking.
- If you prefer a dairy-free version, substitute Greek yogurt and milk with plant-based alternatives.
- Allow the loaf to cool slightly before glazing to prevent the glaze from melting off completely.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
