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–+ servings
Blueberry Lemon Loaf Cake

Irresistibly Moist Blueberry Lemon Loaf Cake to Savor

Delight in the harmony of sweet blueberries and zesty lemon in this Blueberry Lemon Loaf Cake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour blend.
  • 1 tbsp Baking Powder Always check for freshness.
  • 1 tsp Salt Kosher or fine table salt works.
  • 1/2 cup Unsalted Butter Can substitute with plant-based butter or coconut oil.
  • 1 cup Granulated Sugar Brown sugar can be used for a deeper flavor.
  • 2 large Eggs For egg-free, use 1 tbsp ground flaxseed + 2.5 tbsp water.
  • 1 tbsp Lemon Zest Use fresh zest for maximum taste.
  • 1/4 cup Lemon Juice Vinegar-lemon juice mixture can be used in a pinch.
  • 2 cups Fresh Blueberries Frozen can be used straight from the freezer.
For the Glaze
  • 1 cup Powdered Sugar A sugar alternative can be used for a lighter option.
  • 2 tbsp Milk Use non-dairy milk if preferred.

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease and flour a standard loaf pan.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then mix in the lemon zest and lemon juice.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Fold in the fresh blueberries gently without smashing them.
  7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
  8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  9. Whisk powdered sugar and milk to make the glaze, then drizzle it over the cooled cake.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and avoid overmixing the batter.

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