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Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake

This Lemon Blueberry Loaf Cake is the ultimate treat for your sweet cravings. With its bright flavor and moist texture, this easy cake is perfect for brunch or dessert. The combination of zesty lemon and juicy blueberries makes it a delightful addition to any table. Treat yourself and try this recipe tonight!
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups All-Purpose Flour
  • 0.5 teaspoons Salt
  • 1 teaspoon Baking Powder
  • 1 cup Granulated Sugar
  • 2 tablespoons Lemon Zest
  • 0.75 cups Buttermilk
  • 0.5 cups Vegetable Oil canola or coconut oil
  • 2 large Eggs slightly beaten
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Vanilla Extract
  • 1 cup Fresh or Frozen Blueberries
  • 1 cup Powdered Sugar
  • 2 tablespoons Fresh Lemon Juice

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Chef's Knife
  • Frying Pan
  • Wooden Spoon
  • Whisk

Method
 

    1. Preheat your oven to 350° F. Spray a 8 ½ x 4 ½ loaf pan with cooking spray and set it aside.
    2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant, then whisk it into the flour mixture and set aside.
    3. In a separate medium bowl, combine buttermilk, oil, eggs, lemon juice, and vanilla extract.
    4. Slowly add the wet ingredients to the dry ingredients. Stir until combined, then gently fold in the blueberries.
    5. Pour the batter into the prepared loaf pan. Pound it on the counter to level the batter evenly in the pan.
    6. Bake for 60 to 70 minutes, or until a toothpick comes out clean. Cool for 15 minutes on a wire rack.
    7. Loosen the sides of the loaf cake with a knife, then carefully remove it from the pan. Let it cool completely on a wire rack.
    8. While it cools, make the lemon glaze by whisking together powdered sugar and fresh lemon juice. Drizzle the glaze over the cooled loaf cake.
    9. Cut into slices and serve.

Notes

  • Storage: Store leftovers in an airtight container at room temperature for up to three days.
  • Freezing: You can freeze the unglazed cake for up to three months. Thaw and glaze before serving.
  • Pairing: This loaf pairs wonderfully with tea or coffee, making it perfect for brunch.
  • Variations: Experiment with different fruits or nuts for added texture and flavor.
  • Serving suggestion: Serve with a dollop of whipped cream for a delicious treat!