Description
This Lemon Blueberry Loaf Cake is soft, moist, and bursting with fresh blueberries and bright lemon flavor. Perfect for breakfast, afternoon tea, or dessert, it’s easy to make and full of homemade love.
Ingredients
Scale
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- 1/3 cup (80ml) milk
- 2 tbsp fresh lemon juice
- Zest of 1 large lemon
- 1 cup (150g) fresh blueberries
- 2 tsp all-purpose flour (for tossing blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, vanilla, and lemon zest.
- Gradually mix in dry ingredients alternated with milk.
- Toss blueberries in flour and fold gently into batter.
- Pour batter into pan, smooth top, and bake 50–60 minutes.
- Cool in pan 10 minutes, then transfer to wire rack.
Notes
Bring eggs and butter to room temperature for smooth batter. Toss berries in flour to prevent sinking. Brush top with lemon juice for extra aroma. Store 3 days at room temperature or freeze up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 17
- Sodium: 150
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 55