If you’re looking for a bright and refreshing treat to elevate your breakfast, dessert, or tea time, this Lemon Blueberry Loaf Cake is the perfect choice. The tangy citrus flavor of lemons combined with the sweet burst of blueberries creates an irresistible loaf cake that will quickly become a family favorite. Let’s dive into the recipe!
Ingredients 👩🏼🍳
For the Cake:
- 1 1/2 cups all-purpose flour 🍞
- 1 tsp baking powder
- 1/4 tsp salt 🧂
- 1/2 cup unsalted butter 🥐 (softened)
- 3/4 cup granulated sugar 🍬
- 2 large eggs 🥚
- 1/2 cup milk 🥛
- 2 tbsp lemon juice 🍋
- Zest of 1 lemon 🍋
- 1 cup fresh or frozen blueberries 🧏️
For the Lemon Glaze:
- 1 cup powdered sugar 🍬
- 2 tbsp lemon juice 🍋
Instructions ✨
1. Preheat and Prep:
Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper to ensure easy removal of the cake.
2. Make the Batter:
- In a large bowl, cream the butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the milk, lemon juice, and lemon zest until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.
- Gently fold in the blueberries, being careful not to overmix.
3. Bake:
Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
4. Glaze and Serve:
Once the cake has cooled, prepare the glaze by mixing the powdered sugar and lemon juice in a small bowl until smooth. Drizzle the glaze over the top of the cake. Slice and enjoy this burst of citrusy delight with a cup of tea or coffee!
Tips for the Perfect Lemon Blueberry Loaf Cake
- Prevent Blueberries from Sinking: Toss the blueberries in a little flour before folding them into the batter. This helps distribute them evenly throughout the cake.
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smoother batter.
- Adjust Sweetness: If you prefer a sweeter glaze, add an extra tablespoon of powdered sugar.
Why You’ll Love This Recipe
This Lemon Blueberry Loaf Cake strikes the perfect balance of tangy and sweet, making it a versatile treat for any time of the day. Whether you’re hosting a brunch, looking for a mid-afternoon pick-me-up, or satisfying your dessert cravings, this loaf cake is guaranteed to impress.
FAQ
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Be sure to toss them in a bit of flour before adding them to the batter to prevent them from sinking and to minimize the color bleeding into the cake.
How should I store the Lemon Blueberry Loaf Cake?
Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. If you refrigerate it, allow it to come to room temperature before serving for the best flavor.
Can I freeze this cake?
Absolutely! Wrap the loaf tightly in plastic wrap and then in aluminum foil. Store it in the freezer for up to 3 months. Thaw it overnight in the refrigerator before serving.
What can I substitute for lemon juice?
If you don’t have lemon juice, you can use lime juice or even a bit of orange juice for a different citrus flavor. Keep in mind that this will slightly alter the taste of the cake.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum or a similar binding agent for the best results.
