Savor the delightful combination of tangy lemon and sweet blueberries in this Zesty Blueberry Lemon Loaf Cake. This cake is perfect for breakfast, tea time, or dessert, offering a moist and flavorful bite in every slice. The bright citrus notes from the lemon zest and juice perfectly complement the bursts of sweetness from the fresh blueberries, creating a harmonious and refreshing treat.
Why You’ll Love This: You will adore this loaf cake for its moist, tender crumb and the vibrant flavors of lemon and blueberries. The addition of lemon zest and juice infuses the cake with a fresh, citrusy aroma, while the blueberries add pockets of natural sweetness. This easy-to-make recipe is perfect for both novice and experienced bakers, ensuring a delicious outcome every time. The combination of simple ingredients results in a cake that is as beautiful as it is tasty.
Perfect Occasion: This Blueberry Lemon Loaf Cake is perfect for any occasion, from a casual family breakfast to a sophisticated afternoon tea. It’s an excellent choice for brunch, potlucks, or as a sweet gift for friends and neighbors. The bright and fresh flavors make it a wonderful treat for spring and summer gatherings, but it’s delightful enough to enjoy year-round.
Decoration Tips: For an elegant presentation, consider drizzling a simple lemon glaze over the top of the cooled cake. You can make the glaze by mixing powdered sugar with a bit of lemon juice until you reach the desired consistency. Additionally, you can sprinkle a few fresh blueberries and some extra lemon zest on top of the glaze for a beautiful and inviting finish. A light dusting of powdered sugar can also add a touch of sweetness and charm.
Ingredients to Gather:
- 180g granulated sugar (1 cup)
- 110g unsalted butter, room temperature (1/2 cup)
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 160g all-purpose flour (1 + 1/2 cups)
- 1 teaspoon baking powder
- 120ml whole milk (1/2 cup)
- 1 cup fresh blueberries
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a loaf pan or line it with parchment paper.
- Mix the Wet Ingredients:
- In a large mixing bowl, cream together 110g of unsalted butter and 180g of granulated sugar until light and fluffy.
- Beat in 2 large eggs, one at a time, until well combined.
- Stir in 1 tablespoon of lemon zest and 2 tablespoons of lemon juice.
- Combine Dry Ingredients:
- In a separate bowl, whisk together 160g of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with 120ml of whole milk. Begin and end with the dry ingredients, mixing until just combined.
- Add the Blueberries:
- Gently fold in 1 cup of fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Bake the Cake:
- Pour the batter into the prepared loaf pan and spread it out evenly.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Cool the Cake:
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy this delightful Zesty Blueberry Lemon Loaf Cake, a perfect combination of fresh citrus and sweet blueberries. Serve it as a refreshing treat for any occasion, and enjoy the burst of flavors in every bite!
