Description
A moist and flavorful Blueberry Lemon Loaf Cake featuring fresh lemon zest and blueberries, topped with a tangy lemon glaze. Perfect for a bright and delicious dessert or snack.
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 your oven to 370 degrees Fahrenheit. 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 this mixture aside for later.
- 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.
- Incorporate Dry and Wet Ingredients: Gradually add half of the flour mixture and half of the milk to the wet ingredients, mixing until just combined. Repeat with the remaining flour mixture and milk, alternating to maintain a smooth batter.
- Add Blueberries: Gently fold the blueberries into the batter by hand, taking care not to overmix to avoid breaking the berries.
- Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 53 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Loaf: Remove the loaf from the oven and transfer it to a wire rack to cool slightly.
- Prepare the Glaze: In a small bowl, whisk together melted butter, icing sugar, fresh lemon juice, and vanilla extract until smooth and lump-free. Add an additional teaspoon of icing sugar if a thicker glaze is desired.
- Glaze the Loaf: While the loaf is still warm but not hot, drizzle the lemon glaze over the top evenly.
- Serve: The loaf cake is best served warm, but can be enjoyed at room temperature. Slice and enjoy your delicious Blueberry Lemon Loaf Cake.
Notes
- Ensure the blueberries are fresh or thawed if frozen, and pat them dry to prevent excess moisture in the batter.
- You can substitute greek yogurt with sour cream or regular yogurt for a similar texture.
- Use fresh lemon juice and zest for the best flavor; bottled lemon juice may alter the taste.
- Check the cake a few minutes before baking time ends to avoid overbaking.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with a plant-based alternative and use dairy-free yogurt and milk.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
