Hey everyone! The weather is getting warmer so I decided to make one of my favorite desserts during this time of year- a lemon blueberry loaf cake. This cake is full of blueberries and vibrant lemons. It’s very easy to make and comes together pretty quickly; hope you enjoy!
Lemon Blueberry Loaf Cake Recipe:
For the loaf cake:
- ½ cup (120g) butter, softened
- 1 cup (200g) sugar
- 1 lemon, zest
- ½ cup (120ml) milk
- 2 eggs
- 1 ½ cups (180g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cup (225g) fresh blueberries
For the glaze:
- ¼ cup (25g) powdered sugar
Preheat the oven to 350 degrees F. Grease and line a 8×4 (or 9×5) loaf pan with parchment paper.
Using a whisk or electric mixer, cream together the butter, sugar, and lemon zest. Add the milk and eggs then mix until combined.
Mix together the flour, baking powder, and salt together and then slowly add to the batter in batches, whisking in between, until well incorporated and the batter is smooth. Using a spatula, gently fold in most of the blueberries, reserving a small handful of blueberries.
Pour the batter into the loaf pan and sprinkle the remaining blueberries on top. Bake for 45-55 minutes, until a wooden skewer comes out clean.
For the Glaze:
In a small bowl, mix together the glaze ingredients until the sugar dissolves into the lemon juice. Take a fork or toothpick and poke holes over the top of the loaf before pouring the glaze over the top of the hot loaf. Let it cool before removing from the pan. Slice and serve.
MAKE IT VEGAN:
For the milk, any plant milk should work.
For the butter, use a vegan butter (earth balance)
For the egg, use 6 tbs. ( 90 ml) of JUST egg (vegan egg substitute)