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Moist Lemon Blueberry Loaf Cake

Close-up of a moist Lemon Blueberry Cake loaf showing the interior crumb packed with berries and drizzled with white glaze.
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Follow this recipe to bake a moist and flavorful loaf cake featuring the bright taste of lemon and sweet blueberries.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • 1/2 cup whole milk
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour (for coating berries)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix only until just combined. Do not overmix.
  6. In a small bowl, toss the blueberries with 1 tablespoon of flour. Gently fold the floured blueberries into the batter.
  7. Pour the batter into the prepared loaf pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
  10. Prepare the glaze: Whisk together 1 cup powdered sugar and 2 tablespoons fresh lemon juice until smooth. Drizzle over the cooled cake.

Notes

  • If you use frozen blueberries, do not thaw them before tossing them in flour and adding them to the batter.
  • To prevent sinking, ensure your dry ingredients are properly measured and that you gently fold the berries into the batter at the end.
  • For a stronger lemon flavor, use the zest of two lemons.

Nutrition

Find it online: https://savorsensations.com/lemon-blueberry-cake-recipe-moist-loaf/