Moist Blueberry Lemon Loaf Cake
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Introduction (Short)
This Blueberry Lemon Loaf is moist, bright, and bursting with flavor. The juicy blueberries and fresh lemon create the perfect balance of sweet and tangy, while the lemon glaze adds a refreshing finish. Perfect for breakfast, dessert, or afternoon tea.
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Ingredients
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For the Loaf Cake
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1/2 cup (120ml) whole milk or buttermilk
1 tablespoon fresh lemon zest (from 2 medium lemons)
2 tablespoons fresh lemon juice
1 1/2 cups (225g) fresh or frozen blueberries (do not thaw)
For the Lemon Glaze
1 cup (120g) powdered sugar
3–4 tablespoons fresh lemon juice
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Instructions
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Preheat oven to 350°F (175°C).
Grease and line a loaf pan with parchment paper.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each.
Mix in lemon zest and lemon juice.
Add dry ingredients alternately with milk, beginning and ending with flour.
Toss blueberries with 1 tablespoon flour (to prevent sinking).
Fold blueberries gently into the batter.
Pour batter into loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a rack to cool fully.
Mix powdered sugar and lemon juice to make the glaze.
Drizzle glaze over cooled loaf and let set before slicing.
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How to Make (Detailed Steps)
- Prepare loaf pan with parchment to make removing the cake easy.
- Cream butter and sugar thoroughly; this gives the loaf its soft texture.
- Add eggs gradually to avoid curdling.
- Add lemon zest and juice for bright citrus flavor.
- Combine dry and wet ingredients gently to avoid overmixing.
- Coat blueberries with flour to keep them evenly distributed.
- Bake until the top is golden and the loaf springs back when touched.
- Make the glaze thick or thin depending on how much lemon flavor you want.
- Pour glaze over the cooled cake for a beautiful finish.
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Variations
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• Lemon Lover’s Loaf: Add an extra tablespoon of lemon zest.
• Mixed Berry Loaf: Use a combination of blueberries, raspberries, or blackberries.
• Crumb Topping: Add a streusel topping before baking.
• Greek Yogurt Loaf: Replace half the milk with Greek yogurt for extra moisture.
• Vanilla Twist: Add 1 teaspoon vanilla extract.
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Tips
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• Use room-temperature butter and eggs for the smoothest batter.
• Do not overmix after adding flour—this keeps the loaf tender.
• If using frozen blueberries, add them directly from the freezer.
• If the loaf browns too quickly, cover loosely with foil.
• Let the loaf cool completely before glazing or slicing.
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Conclusion (Short)
This Moist Blueberry Lemon Loaf is fresh, soft, and full of bright citrus flavor. Every slice is juicy, tender, and perfect for any time of day