Description
A delightful Blueberry Lemon Loaf Cake that combines sweet blueberries and tangy lemon for a moist and flavorful treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- ½ cup fresh lemon juice (about 2 lemons)
- 1 cup fresh blueberries (or frozen, if preferred)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a loaf pan by greasing it.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the lemon juice, and mix gently until just combined.
- Fold in the blueberries gently using a spatula.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For frozen blueberries, toss them in flour before adding to the batter to prevent sinking.
- Consider adding nuts for extra crunch or experimenting with different citrus fruits.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Blueberry, Lemon, Loaf Cake, Dessert, Baking