Description
This Blueberry Lemon Loaf Cake is a delightful combination of sweet blueberries and zesty lemon, baked into a moist, tender cake with a luscious lemon glaze. Perfect for breakfast or dessert, this flavorful loaf offers a fresh, tangy twist on a classic treat.
Ingredients
Scale
Loaf Cake
- 1.5 cups flour
- 1/2 tsp salt
- 1.5 tsp baking powder
- 1/3 cup butter
- 2 eggs
- 1 cup sugar
- 1/2 cup greek yogurt
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 2 tbsp lemon zest
- 1/2 cup milk
- 1 cup blueberries
Glaze
- 1.5 tbsp melted butter
- 1/2 cup icing sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 370°F (188°C). 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 aside these dry ingredients.
- Blend Wet Ingredients: Using an electric mixer, blend the butter, eggs, sugar, Greek yogurt, vanilla extract, fresh lemon juice, and lemon zest until smooth and combined.
- Combine Wet and Dry Ingredients: Add half of the flour mixture to the wet ingredients, then add half of the milk. Mix gently to combine, then add the remaining flour mixture and milk, alternating until all ingredients are fully incorporated.
- Fold in Blueberries: Gently stir the blueberries into the batter by hand to avoid crushing them.
- Bake the 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. Remove from oven and transfer to a wire rack to cool.
- Prepare the Glaze: In a small bowl, whisk together the melted butter, icing sugar, fresh lemon juice, and vanilla extract until smooth and lump-free. Add an additional teaspoon of icing sugar if a thicker glaze is desired.
- Glaze the Loaf: Once the loaf has cooled but is still warm to the touch, drizzle the lemon glaze evenly over the top.
- Serve: The Blueberry Lemon Loaf Cake is best served warm but can be enjoyed at room temperature. Slice and enjoy!
Notes
- To prevent blueberries from sinking, toss them in a little flour before folding into the batter.
- You can substitute Greek yogurt with regular plain yogurt if unavailable.
- Use fresh lemon juice and zest for the best flavor impact.
- Adjust the sweetness of the glaze by adding more or less icing sugar according to taste.
- Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free variation, use vegan butter and dairy-free yogurt.
Nutrition
- Serving Size: 1 slice (about 1/10th of the loaf)
- Calories: 280 kcal
- Sugar: 20 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
