Blueberry Lemon Loaf Cake is a delightful dessert that perfectly combines the tartness of fresh lemons with the sweetness of juicy blueberries. This moist and flavorful loaf cake is perfect for breakfast, an afternoon snack, or a delightful dessert to share with friends and family. With its bright flavors and inviting aroma, this recipe is sure to become a favorite in your baking repertoire. Whether you’re a seasoned baker or a novice, this easy-to-follow recipe will guide you through each step to create a delicious Blueberry Lemon Loaf Cake that everyone will love.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- 1 cup fresh blueberries (or frozen, if out of season)
- ½ cup powdered sugar (for glaze)
- 1-2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
- Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract, lemon zest, and lemon juice until combined.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in Blueberries: Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix the powdered sugar with 1-2 tablespoons of lemon juice until smooth. Drizzle the glaze over the cooled loaf cake.
FAQs
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries. Just make sure to toss them in a little flour before adding them to the batter to prevent them from sinking.
How do I store the Blueberry Lemon Loaf Cake?
Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are gluten-free as well.
What can I serve with Blueberry Lemon Loaf Cake?
This loaf cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a cup of tea or coffee.