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Amaya’s Amazing Blueberry Lemon Loaf Cake: 1 moist delight

Blueberry Lemon Loaf Cake
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Enjoy a moist and flavorful Blueberry Lemon Loaf Cake, perfect for a delightful snack or dessert. This cake combines the sweet burst of blueberries with the zesty brightness of lemon for a truly satisfying treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries
  • 1/4 cup lemon juice
  • 1/2 cup powdered sugar (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Alternately add the dry ingredients and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the lemon zest and blueberries.
  7. Pour the batter into the prepared loaf pan and spread evenly.
  8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  10. While the cake cools, whisk together the lemon juice and powdered sugar to create a glaze. Drizzle the glaze over the cooled loaf cake.

Notes

  • Ensure your blueberries are dry before adding them to the batter to prevent them from sinking.
  • You can add a few extra blueberries on top of the batter before baking for a prettier presentation.
  • For a stronger lemon flavor, you can add more lemon zest.

Nutrition

Find it online: https://whiskdaily.com/blueberry-lemon-loaf-cake/