Description
Lemon Blueberry Loaf Cake
Moist, tender, bright, and bursting with blueberries
Ingredients
Loaf Cake
-
1½ cups all-purpose flour
-
1 tsp baking powder
-
½ tsp salt
-
½ cup unsalted butter, softened
-
¾ cup granulated sugar
-
2 large eggs, room temperature
-
1 tbsp lemon zest
-
2 tbsp fresh lemon juice
-
½ cup milk (any kind), room temperature
-
1 cup blueberries (fresh or frozen, do not thaw)
-
1 tsp flour (for tossing blueberries)
Lemon Glaze (Optional)
-
½ cup powdered sugar
-
1–2 tbsp fresh lemon juice
Instructions
-
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
-
Mix dry ingredients
In a bowl, whisk together flour, baking powder, and salt. Set aside. -
Cream butter & sugar
In a large bowl, beat butter and sugar until light and fluffy, about 2–3 minutes. -
Add eggs & lemon
Beat in eggs one at a time. Mix in lemon zest and lemon juice. -
Combine batter
Add dry ingredients in three additions, alternating with milk, mixing just until combined. Do not overmix. -
Add blueberries
Toss blueberries with 1 tsp flour, then gently fold into the batter. -
Bake
Pour batter into prepared pan. Bake for 50–60 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. -
Cool
Let cool in pan for 30 minutes, then lift out and cool completely on a wire rack. -
Glaze (optional)
Whisk powdered sugar with lemon juice until thick but pourable. Drizzle over cooled loaf.
Notes
-
Tossing blueberries in flour helps prevent sinking
-
Tent loosely with foil if the top browns too fast
-
Do not overmix for a tender crumb
-
Frozen blueberries work best straight from the freezer