Zesty Blueberry Lemon Loaf Cake

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the Blueberries:
    • Gently fold in 1 cup of fresh blueberries, ensuring they are evenly distributed throughout the batter.
  6. 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.
  7. 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!

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