Description
This Blueberry Lemon Loaf Cake is a delightful blend of zesty lemon and fresh blueberries baked into a moist, tender cake topped with a sweet lemon glaze. Perfect for breakfast, snack, or dessert, this cake combines the brightness of lemon zest and juice with the natural sweetness of blueberries, creating a refreshing and satisfying treat.
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: Preheat the oven to 370°F (188°C) and prepare a loaf pan by greasing it with butter or lining it with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking powder. Set this mixture aside.
- Cream Wet Ingredients: Using an electric mixer, blend the butter, eggs, sugar, Greek yogurt, vanilla extract, lemon juice, and lemon zest until well combined.
- Alternate Mixing: Gradually add half of the dry flour mixture and half of the milk to the wet ingredients, mixing gently. Repeat with the remaining flour and milk until all are incorporated.
- Add Blueberries: Fold the blueberries gently into the batter by hand to avoid crushing them.
- Bake Loaf: Pour the batter into the prepared loaf pan and bake for 53 minutes or until a toothpick inserted into the center comes out clean. Then, transfer the loaf to a wire rack to cool.
- Prepare Glaze: Combine melted butter, icing sugar, fresh lemon juice, and vanilla extract in a bowl. Whisk well to remove lumps. Add an extra teaspoon of icing sugar if a thicker glaze is desired.
- Glaze the Cake: Pour the glaze over the cooled yet still slightly warm loaf to allow it to absorb and set.
- Serve: Best enjoyed warm, but can also be served at room temperature. Enjoy your Blueberry Lemon Loaf Cake!
Notes
- Use fresh blueberries for best texture and flavor; frozen blueberries can be used but may bleed color into the batter.
- Be gentle when folding blueberries to prevent them from breaking and turning the batter purple.
- If you prefer a dairy-free option, substitute Greek yogurt and milk with plant-based alternatives.
- Ensure not to overbake; start checking the loaf with a toothpick at 48 minutes for moist results.
- Allow the cake to cool slightly before glazing to prevent glaze from melting too much and sliding off.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 210 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
