Description
This Blueberry Lemon Loaf Cake is a moist and flavorful treat, combining fresh blueberries and zesty lemon in a tender, buttery loaf. It’s topped with a tangy lemon glaze that adds a sweet finish, perfect for breakfast, snack, or dessert.
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, and either 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 for later use.
- Cream Wet Ingredients: Using an electric mixer, blend the butter, eggs, sugar, Greek yogurt, vanilla extract, fresh lemon juice, and lemon zest until well combined and creamy.
- Combine Batter: Gradually add half of the flour mixture and half of the milk into the wet ingredients, mixing gently. Repeat with the remaining flour and milk, combining fully without overmixing.
- Add Blueberries: Fold in the blueberries gently by hand to avoid crushing them and distribute evenly throughout the batter.
- Bake the Loaf: Pour the batter into the prepared loaf pan and bake for 53 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool.
- Prepare Glaze: In a small bowl, whisk together the melted butter, icing sugar, fresh lemon juice, and vanilla extract until smooth. Add an additional teaspoon of icing sugar if you prefer a thicker glaze.
- Glaze the Cake: Once the loaf has cooled but is still slightly warm, pour the glaze evenly over the top to allow it to set slightly.
- Serve and Enjoy: The loaf is best served warm, but can also be enjoyed at room temperature. Slice and enjoy your blueberry lemon loaf cake!
Notes
- Use fresh blueberries for best flavor; frozen blueberries can be substituted but may add extra moisture.
- Make sure not to overmix the batter after adding flour to keep the cake tender.
- The glaze can be adjusted in thickness by varying the amount of icing sugar.
- For a dairy-free version, substitute butter with a plant-based alternative and use lactose-free yogurt.
- Line the loaf pan with parchment paper for easier removal and cleaner edges.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 180 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
