There’s something magical about the combination of sweet, juicy blueberries and the refreshing tang of lemon. Together, they elevate a simple loaf cake into something downright irresistible. Whether you’re looking for a delightful dessert, a treat to pair with your morning coffee, or a sweet surprise for a loved one, this Blueberry Lemon Loaf Cake checks every box. It’s moist, zesty, and bursting with fruity goodness in every bite. Plus, it’s surprisingly easy to make!
Follow along as we take you step-by-step through this recipe, offering tips to ensure your loaf comes out perfectly every time.
Ingredients
For the loaf cake:
- 1 ½ cups (190g) all-purpose flour, plus 1 tablespoon for coating the blueberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 lemons
- Juice of 1 lemon (about 3 tablespoons)
- ½ cup (120ml) plain yogurt or sour cream
- 1 cup (150g) fresh blueberries (or frozen, thawed and patted dry)
For the lemon glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons fresh lemon juice
Instructions
1. Preheat and Prep
Start by preheating your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, letting the excess hang over the sides for easy removal.
2. Combine the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Beat the Wet Ingredients
Using a hand mixer or stand mixer, beat the softened butter and sugar together in a large bowl until light and fluffy. This usually takes 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.
4. Add Yogurt and Dry Ingredients
On low speed, alternate adding the dry ingredients and yogurt to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this could make the cake dense.
5. Prep the Blueberries
Toss the blueberries with one tablespoon of flour. This helps them stay suspended in the batter rather than sinking to the bottom of the loaf.
6. Fold in the Blueberries
Gently fold the floured blueberries into the batter using a spatula. Be cautious not to crush them to avoid streaking the batter.
7. Bake
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too much, tent it with foil after 40 minutes.
8. Cool the Cake
Allow the loaf to cool in the pan for 10 minutes, then use the parchment paper to lift it out. Transfer the cake to a wire rack and cool completely before glazing.
9. Make the Lemon Glaze
Whisk the powdered sugar and 2 tablespoons of lemon juice in a small bowl. If the glaze is too thick, add a bit more lemon juice until you reach your desired consistency.
10. Glaze and Serve
Once the cake is completely cool, drizzle the lemon glaze over the top. Allow it to set for a few minutes before slicing.
Tips for Success
- Use fresh lemons: Freshly squeezed lemon juice and zest amplify the bright, citrusy flavor. Bottled juice just doesn’t hit the same!
- Perfectly moist cake: Don’t skip the yogurt or sour cream. It’s the secret ingredient that keeps the loaf moist and tender.
- Avoid overmixing: Overmixing the batter can lead to a dense texture. Mix just until you can’t see streaks of flour anymore.
- Room temperature ingredients: Make sure your butter, eggs, and yogurt are all at room temperature. This helps the batter come together smoothly.
Serving Suggestions
This Blueberry Lemon Loaf Cake is incredibly versatile! Enjoy a slice with a cup of hot tea or coffee in the morning, or serve it as a light dessert after dinner. A dollop of fresh whipped cream or a scoop of vanilla ice cream also makes it extra indulgent.
Storage Tips
To keep the loaf fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to enjoy it later, wrap it tightly in plastic wrap and freeze it for up to 3 months. Simply thaw it overnight in the refrigerator and reheat a slice in the microwave for that fresh-from-the-oven warmth.
Final Thoughts
This Blueberry Lemon Loaf Cake is a deliciously simple treat that everyone will love. Its perfect balance of sweet and tart flavors makes it a showstopper on any occasion. Whether you’re baking for yourself, your family, or guests, this recipe is sure to impress. Why not grab your apron and give it a try today? One bite, and you’ll see why this loaf is such a winner!
إرسال تعليق