Description
A moist and flavorful Blueberry Lemon Loaf Cake featuring fresh blueberries and bright lemon zest, topped with a tangy lemon glaze. Perfect as a delightful dessert or afternoon 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 (188°C) and 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 incorporation.
- Combine wet ingredients: Using an electric mixer, blend the butter, eggs, sugar, Greek yogurt, vanilla extract, fresh lemon juice, and lemon zest until smooth and well combined.
- Alternate mixing dry and wet: Gradually add half of the flour mixture to the wet ingredients, then half of the milk, mixing gently. Repeat by adding the remaining flour mixture and milk until fully incorporated but do not overmix.
- Add blueberries: Fold the blueberries gently into the batter by hand to distribute them evenly without crushing them.
- 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. Remove from oven and place on a wire rack to cool.
- Prepare glaze: In a bowl, whisk together melted butter, icing sugar, fresh lemon juice, and vanilla extract until smooth. Add extra icing sugar if a thicker glaze is desired.
- Glaze the cake: Once the loaf cake has cooled but is still warm to the touch, drizzle the lemon glaze evenly over the top to enhance flavor and appearance.
- Serve and enjoy: The cake is best served warm but can also be enjoyed at room temperature. Slice and serve as a delightful treat.
Notes
- Use fresh or frozen blueberries; add them directly without thawing if frozen.
- If you prefer a dairy-free version, substitute the butter with a plant-based alternative and use coconut or almond yogurt instead of Greek yogurt.
- Be careful not to overmix the batter after adding flour to keep the loaf tender.
- The glaze thickness can be adjusted by adding more icing sugar or lemon juice to suit your preference.
- Check the cake at 50 minutes by inserting a toothpick early to prevent overbaking.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 20 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
