Lemon Blueberry Loaf Cake
This Lemon Blueberry Loaf Cake is a moist, vibrant quick bread featuring zesty citrus notes and bursting fresh berries. Perfect for afternoon tea or brunch, this classic dessert offers a beautiful balance of tart lemon and sweet juicy blueberries in every dense, buttery slice. Using fresh zest and juice ensures a bright citrus profile, while the simple dusting of flour on the blueberries keeps them perfectly suspended in the batter for a professional, bakery-quality finish.
- Prep Time: 15
- Cook Time: 50
- Total Time: 65
- Yield: 8 servings
- Category: Deserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 cup butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup whole milk
1 cup fresh or frozen blueberries
1 tbsp lemon zest
1 tbsp fresh lemon juice
1 tsp extra flour (for dusting berries)
Instructions
Preheat your oven to 350°F and grease a standard loaf pan.
Whisk the flour and baking powder together in a medium bowl.
Cream the softened butter and sugar in a large bowl until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the lemon juice and lemon zest.
Incorporate the dry flour mixture into the butter mixture alternately with the milk, mixing until just combined.
Toss the blueberries with a teaspoon of flour, then gently fold them into the batter.
Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.
Notes
Ensure all ingredients are at room temperature for the best emulsion. Dusting the blueberries with flour is key to preventing them from sinking to the bottom. Store in an airtight container for up to 3 days to keep the crumb moist.
Find it online: https://flavoornote.com/lemon-blueberry-loaf-cake-2/