Lemon Blueberry Loaf Cake
This Lemon Blueberry Loaf Cake is a perfect blend of moist tenderness and vibrant flavor, featuring the tang of fresh lemon and sweet blueberries. It's a widely loved recipe that can create beautiful memories with every slice.
- Prep Time: 20 mins
- Cook Time: 50-60 mins
- Total Time: 70-80 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 ½ cups All-purpose flour
1 cup Granulated sugar
1 ½ teaspoons Baking powder
½ teaspoon Salt
2 Large eggs
½ cup Whole milk
½ cup Unsalted butter
2 tablespoons Lemon zest
¼ cup Fresh lemon juice
1 ½ cups Fresh blueberries
1 cup Powdered sugar
2-3 tablespoons Additional lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pa
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt
- In another bowl, whisk together the eggs, milk, melted butter, lemon zest, and lemon juice
- Combine wet ingredients with dry ingredients, mixing until just combined
- Toss blueberries with 1 tablespoon of flour and gently fold them into the batter
- Pour the batter into the prepared loaf pan and smooth the top
- Bake for 50-60 minutes, or until a toothpick comes out clea
- Cool the loaf in the pan for 10-15 minutes, then transfer to a wire rack to cool completely
- Whisk together powdered sugar and lemon juice to make the glaze, then drizzle over the cooled loaf
Notes
Ensure all ingredients are at room temperature for the best results.
Do not overmix the batter; a few lumps are fine.
Toss blueberries in flour to prevent them from sinking.
Find it online: https://onthatplate.com/lemon-blueberry-loaf-cake/