Lemon Blueberry Loaf Cake
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream (or Greek yogurt)
Zest of 1 lemon
2 tablespoons fresh lemon juice
1 1/2 cups fresh blueberries (tossed in a little flour to prevent sinking)
For the Lemon Glaze:
1/2 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (optional, for extra flavor)
Instructions:
Prepare the Pan:
Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Make the Batter:
In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream (start and end with the dry ingredients). Mix until just combined.
Gently fold in the blueberries that have been tossed in a little flour.
Bake the Cake:
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Lemon Glaze:
In a small bowl, mix together the powdered sugar, lemon juice, and lemon zest (if using) until smooth.
Drizzle the glaze over the cooled cake.
Serve:
Slice and enjoy this moist, zesty lemon blueberry loaf cake. It's perfect for breakfast, dessert, or a snack!
Enjoy this deliciously fragrant and fruity loaf with a perfect balance of lemon and blueberry!