Lemon Blueberry Loaf Cake with Glaze

Introduction

This Lemon Blueberry Loaf Cake is a bright and delicious treat perfect for any occasion. Moist and tender, it combines fresh lemon zest and juicy blueberries with a sweet lemon glaze for an irresistible flavor.

A sliced blueberry lemon loaf cake rests on crumpled white parchment paper, set against a white marbled background. The cake has four uneven slices with a golden brown crust and a moist yellow inside filled with dark purple blueberries. The top layer is crumbly and golden with a light white glaze drizzled unevenly, topped with scattered whole blueberries. Around the cake, bright yellow lemons and loose blueberries add color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

190 g (1 ½ cups) all-purpose flour
1 tsp baking powder
½ tsp salt
115 g (½ cup) unsalted butter, softened
200 g (1 cup) granulated sugar
2 large eggs
2 tbsp fresh lemon juice
1 tbsp lemon zest
120 ml (½ cup) milk or yogurt
150 g (1 cup) blueberries (fresh or frozen)
1 tbsp flour (for coating blueberries)
120 g (1 cup) powdered sugar
2-3 tbsp fresh lemon juice

Instructions

Step 1: Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: In a large bowl, beat the butter and sugar until light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition.
Step 5: Stir in the lemon juice and lemon zest.
Step 6: Gradually add the dry ingredients, alternating with the milk or yogurt. Mix until just combined.
Step 7: Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
Step 8: Pour the batter into the prepared loaf pan and smooth the top.
Step 9: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 10: Let the loaf cool completely in the pan before removing.
Step 11: For the glaze, whisk together powdered sugar and lemon juice until smooth.
Step 12: Drizzle the glaze over the cooled loaf and let it set before slicing.

Tips & Variations

Use Greek yogurt instead of milk for extra moisture and a slight tang.
Coating blueberries with flour prevents them from sinking to the bottom of the loaf.
Try adding a teaspoon of vanilla extract for a subtle flavor boost.
Swap blueberries for raspberries or blackberries for a different berry twist.

Storage

Store the lemon blueberry loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to one week. Reheat slices gently in the microwave for 10-15 seconds before serving.