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Lemon Blueberry Loaf Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 350
A moist and tangy lemon blueberry loaf cake perfect for breakfast or dessert, combining fresh blueberries and lemon zest for a bright flavor.

Ingredients

Dry ingredients

  • 1.5 cups AP flour
  • 2 tsp baking powder
  • 0.5 tsp cornstarch

Wet ingredients

  • 2 tbsp lemon juice
  • 3 tbsp whole milk (room temperature)
  • 1 tsp whole milk (room temperature)
  • 2 zest of lemons lemon zest
  • 1 cup unsalted butter (room temperature)
  • 2 tbsp unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2 eggs eggs (room temperature)
  • 1 cup frozen blueberries
  • 2-3 cup powdered sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 3-4.5 tbsp whole milk (room temperature)
  • 8 lemon slices lemon slices
  • 1 small package fresh blueberries

Instructions 

  • Preheat oven to 350°F (175°C). Grease a loaf pan.
  • Mix dry ingredients: flour, baking powder, cornstarch.
  • Cream butter and sugar, then add eggs, lemon zest, lemon juice, vanilla, and milk.
  • Gradually add dry ingredients to wet, then fold in blueberries.
  • Pour batter into pan and bake for 45 minutes. Cool and glaze with powdered sugar and lemon juice.

Notes

Use fresh blueberries for best flavor. Adjust milk for desired consistency of glaze.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Blueberry, cake, lemon