Lemon Blueberry loaf cake

Lemon Blueberry Loaf Cake: A Burst of Citrusy Bliss with Berry Sweetness

Brighten Your Day with the Perfect Combination of Lemon Zest and Juicy Blueberries

When life gives you lemons and fresh blueberries, it’s time to whip up a delightful treat: Lemon Blueberry Loaf Cake. This moist, tender cake is a harmonious blend of zesty lemon flavor and the sweet, juicy burst of blueberries in every bite. Whether you enjoy it as a dessert or a teatime snack, this recipe is sure to brighten your day with its citrusy bliss and berry sweetness.

Ingredients:

For the Lemon Blueberry Loaf:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1/2 cup whole milk
  • 1 1/2 cups fresh blueberries (toss with a bit of flour to prevent sinking)

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • Zest of 1 lemon (optional, for extra flavor)

Instructions:

1. Preheat Your Oven:

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Combine Dry Ingredients:

  1. In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside.

3. Cream Butter and Sugar:

  1. In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which should take about 2-3 minutes.

4. Add Eggs and Flavorings:

  1. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
  2. Mix in the pure vanilla extract, lemon zest, and fresh lemon juice.

5. Combine Wet and Dry Mixtures:

  1. Gradually add the dry ingredient mixture to the wet mixture, alternating with the whole milk. Begin and end with the dry mixture, mixing until just combined. Be cautious not to overmix; a few lumps are fine.

6. Gently Fold in Blueberries:

  1. Carefully fold in the fresh blueberries that have been tossed with a little flour. This will help prevent them from sinking to the bottom of the loaf.

7. Bake to Perfection:

  1. Pour the batter into your prepared loaf pan, spreading it out evenly.
  2. Bake in the preheated oven for approximately 60-70 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

8. Cool the Loaf:

  1. Allow the Lemon Blueberry Loaf to cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely.

9. Prepare the Lemon Glaze:

  1. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of fresh lemon juice until you achieve a smooth glaze consistency.
  2. Optionally, add the zest of 1 lemon to the glaze for an extra burst of flavor.

10. Drizzle and Serve:

  1. Once the loaf is completely cool, drizzle the lemon glaze evenly over the top. Let it set for a few minutes.
  2. Slice and savor the citrusy and berry-filled delight!

Tips:

  • You can use frozen blueberries if fresh ones are not available. Just remember to toss them with a bit of flour to prevent them from turning your loaf blue.
  • For an extra touch of elegance, you can dust the top of the glazed loaf with a bit of powdered sugar.

Variations:

  • If you love a nutty crunch, consider adding a half cup of chopped walnuts or pecans to the batter.
  • Experiment with different citrus fruits like lime or orange for a unique twist on this classic recipe.

Cook’s Note:

This Lemon Blueberry Loaf Cake is a delightful way to enjoy the bright, fresh flavors of citrus and blueberries. The zesty lemon glaze complements the sweet burst of blueberries, creating a perfect balance of flavors. Whether you’re sharing it with loved ones or indulging in a solo treat, this loaf cake is a delightful addition to any occasion. Enjoy!