Description
Lemon Blueberry Loaf Cake with Glaze is a soft, moist, and flavorful treat packed with fresh citrus and juicy berries. This dessert combines bright lemon zest, tender crumb, and sweet-tangy glaze.
Ingredients
Scale
- 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
- Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest.
- Gradually add the dry ingredients, alternating with the milk or yogurt. Mix until just combined.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool completely in the pan before removing.
- For the glaze, whisk together powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled loaf and let it set before slicing.
Notes
- Perfect for breakfast, brunch, or a snack.
- Can use fresh or frozen blueberries.
- Store in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
Keywords: Lemon Blueberry Loaf Cake, dessert, baking, loaf cake