Blueberry Lemon Loaf Cake
This Blueberry Lemon Loaf Cake blends the tartness of lemons with the sweetness of blueberries for a delightful treat.
Equipment
- 1 loaf pan greased and floured
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup milk
- 1 tbsp lemon zest
- 2 tbsp lemon juice
Add-ins
- 1 cup fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a loaf pan to prevent sticking.
- In a large mixing bowl, cream together the butter and sugar using an electric mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in lemon zest and juice.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, alternating with milk.
- Gently fold in the blueberries, being careful not to crush them.
Baking
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve.
Notes
Pro Tips: Use fresh ingredients for the best results. Toss blueberries in flour to prevent sinking. Ingredient Substitutions: Use almond milk for a dairy-free option. How to Serve: Serve with whipped cream or ice cream. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Bake ahead and freeze for later use.