Savor the refreshing combination of lemon and blueberries in this delightful loaf cake, perfect for any time of the day. Infused with the zest and juice of a fresh lemon and dotted with juicy blueberries, this cake offers a moist and flavorful experience that balances tart and sweet beautifully.
Why You’ll Love This: This cake is a treat for the senses, featuring the bright zestiness of lemon and the sweet pop of blueberries. The texture is wonderfully soft and moist, making it a perfect companion to your morning coffee or as a sweet finish to any meal.
Perfect Occasion: Ideal for brunches, afternoon teas, or family gatherings, this Lemon & Blueberry Loaf Cake shines as a light dessert or a splendid snack. It’s also great for picnics or as a thoughtful homemade gift.
Decoration Tips: Once cooled, drizzle a simple lemon glaze over the top to enhance its visual appeal and add an extra layer of lemony sweetness. Garnish with a few fresh blueberries and lemon zest for a festive and fresh look.
- Ingredients:
- Zest and juice of 1 lemon
- 1.5 cups sugar
- 3 eggs, room temperature
- 1 cup milk
- 1 cup oil
- 3 cups all-purpose flour
- 10g baking powder
- 1 tsp baking soda
- Fresh or frozen blueberries (optional, add as per your preference)
- Preparation:
- In a large mixing bowl, whisk together the lemon zest, lemon juice, and sugar.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the milk and oil until well combined.
- Sift together the flour, baking powder, and baking soda. Gradually add to the wet ingredients, mixing until just combined.
- If using, fold in the blueberries gently to avoid crushing.
- Pour the batter into a greased loaf pan.
- Bake in a preheated oven at 170°C for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before slicing.
Enjoy this Lemon & Blueberry Loaf Cake, a delightful treat that brings a refreshing twist to any table, offering a slice of sunshine no matter the weather outside!
