Lemon Blueberry Loaf Cake with Lemon Drizzle
A moist and flavorful loaf cake bursting with blueberries and lemon, topped with a tangy lemon drizzle for a perfect treat.
Ingredients
Blueberries
- 1.5 cups blueberries (fresh or frozen)
All purpose flour
- 1.5 teaspoons all purpose flour
Granulated sugar
- 1.5 teaspoons granulated sugar
All purpose flour
- 1.5 cups all purpose flour
Granulated sugar
- 1 cup granulated sugar
Baking powder
- 1.5 teaspoons baking powder
Baking soda
- 0.375 teaspoon baking soda
Salt
- 0.5 teaspoon salt
Lemon zest
- 2.25 teaspoons lemon zest
Large eggs
- 2 large eggs (room temperature)
Vegetable oil
- 0.5 cup vegetable oil
Whole milk
- 1 cup whole milk
Lemon juice
- 1 tablespoon lemon juice
Powdered sugar
- 0.25 cup powdered sugar (sifted)
Lemon juice (strained)
- 1.5 teaspoons lemon juice (strained)
Instructions
- Preheat oven to 350°F (175°C) and prepare a loaf pan.
- Mix dry ingredients: flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, whisk eggs, oil, milk, and lemon juice. Combine with dry ingredients and fold in blueberries.
- Pour batter into the prepared loaf pan and bake for 50 minutes or until a toothpick comes out clean.
- Mix powdered sugar with strained lemon juice to make the drizzle. Drizzle over cooled cake before serving.
Notes
Use fresh blueberries for best flavor. Adjust baking time if using frozen berries.