Description
Enjoy a moist, flavorful loaf cake bursting with fresh blueberries and a bright lemon zest. This easy-to-make treat is perfect for a sweet snack or dessert, bringing a touch of homemade comfort to your day.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- Zest of 1 lemon
- 1 cup fresh blueberries
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- Gently fold in the lemon zest and blueberries.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Whisk together the lemon juice and 2 tablespoons of powdered sugar (optional, for glaze) and drizzle over the cooled loaf.
Notes
- For an extra lemon flavor, you can add more lemon zest.
- Ensure your blueberries are dry before adding them to the batter to prevent them from sinking.
- You can substitute buttermilk for milk for a richer flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 250-300
- Sugar: Approx. 25-30g
- Sodium: Approx. 150-200mg
- Fat: Approx. 12-15g
- Saturated Fat: Approx. 7-8g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: Approx. 35-40g
- Fiber: Approx. 1-2g
- Protein: Approx. 3-4g
- Cholesterol: Approx. 50-60mg