Description
A moist and flavorful Blueberry Lemon Loaf Cake combining fresh blueberries and zesty lemon, topped with a tangy lemon glaze. Perfect as a delightful breakfast or dessert 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 and Prepare Pan: Preheat the oven to 370°F. 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 mixture aside.
- Cream Wet Ingredients: Using an electric mixer, blend the butter, eggs, sugar, Greek yogurt, vanilla extract, fresh lemon juice, and lemon zest until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add half of the flour mixture and then half of the milk to the wet mixture, mixing between additions. Repeat with the remaining flour and milk until just combined.
- Add Blueberries: Gently fold in the blueberries by hand to evenly distribute without breaking them.
- Bake the Loaf: 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. Remove from oven and transfer to a wire rack to cool slightly.
- Prepare the Glaze: In a small bowl, whisk together the melted butter, icing sugar, fresh lemon juice, and vanilla extract until smooth and free of lumps. For a thicker glaze, add an extra teaspoon of icing sugar.
- Glaze the Loaf: Once the loaf is cooled but still warm to the touch, drizzle the lemon glaze evenly over the top.
- Serve and Enjoy: The cake is best served warm, but can be enjoyed at room temperature as well.
Notes
- Use fresh blueberries for the best flavor and texture; frozen blueberries can be used but may alter the batter consistency.
- Ensure not to overmix after adding the flour to keep the loaf tender.
- You can substitute Greek yogurt with plain yogurt or sour cream for a similar moist texture.
- If you prefer a more lemony flavor, add extra lemon zest or juice to the glaze.
- The cake can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 220 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
