Description
A moist and flavorful Blueberry Lemon Loaf Cake featuring a tender crumb infused with fresh lemon zest and juice, studded with juicy blueberries, and topped with a tangy lemon glaze. Perfect for breakfast, dessert, or a sweet snack.
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 until evenly combined. Set aside.
- Cream Wet Ingredients: Using an electric mixer, blend the butter, eggs, sugar, Greek yogurt, vanilla extract, fresh lemon juice, and lemon zest until the mixture is smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually add half of the dry flour mixture followed by half of the milk to the wet mixture. Mix until just combined. Repeat by adding the remaining flour mixture and milk, mixing gently to avoid overmixing.
- Fold in Blueberries: Gently fold the blueberries into the batter by hand to evenly distribute without crushing them.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake for 53 minutes or until a toothpick inserted into the center comes out clean. Transfer the loaf to a wire rack to cool.
- Prepare the Glaze: Whisk together the melted butter, icing sugar, fresh lemon juice, and vanilla extract until smooth and lump-free. For a thicker glaze, add an additional teaspoon of icing sugar.
- Glaze the Loaf: Once the loaf is cooled but still warm to the touch, drizzle the glaze evenly over the top.
- Serve: Serve the Blueberry Lemon Loaf Cake warm for the best flavor and texture, or at room temperature if preferred. Enjoy!
Notes
- To prevent blueberries from sinking, toss them in a little flour before folding into the batter.
- Use fresh lemon juice and zest for the brightest flavor.
- Line the loaf pan with parchment paper for easier removal and cleaner edges.
- The glaze can be adjusted in thickness by adding more or less icing sugar.
- This cake stores well in an airtight container for 2-3 days.
- For a dairy-free version, substitute Greek yogurt and butter with plant-based alternatives.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 280 kcal
- Sugar: 22 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: 5 g
- Cholesterol: 70 mg
