Lemon Blueberry Loaf Cake
User Reviews
4.6
Lemon Blueberry Loaf Cake
Description
The Lemon Blueberry Loaf Cake combines all-purpose flour, sugar, and baking powder with fresh lemon zest and juice for a fragrant citrus flavor. The wet ingredients include buttermilk, neutral oil, eggs, and vanilla extract, which create a tender, moist batter. Blueberries are gently folded in before baking the mixture in a greased loaf pan for about an hour. After cooling, a lemon glaze made from powdered sugar and lemon juice is drizzled over the top, adding a bright, sweet finish. The loaf offers a balance of soft crumb and fresh fruit bursts that suit casual snacking or serving alongside tea or coffee.
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3/4 cup buttermilk
- 1/2 cup neutral cooking oil vegetable, canola, or coconut oil, generic cooking oil
- 2 egg slightly beaten, large
- 1 tablespoon lemon juice fresh
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice fresh
Instructions
- Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
- 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. Whisk into the flour mixture. Set aside.
- In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
- Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.
- Note-if the cake isn't done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 124mg | 5% |
| Potassium | 89mg | 2% |
| Sugar | 28g | 56% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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