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Lemon Blueberry Loaf
Zesty Lemon Blueberry Loaf Cake
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1/2 cup Greek yogurt
1/4 cup milk
1 tablespoon lemon zest
2 tablespoons lemon juice
1 cup fresh blueberries (or frozen, thawed)
1/2 cup powdered sugar (for glaze)
1 tablespoon lemon juice (for glaze)
Directions:
Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Set aside.
In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in Greek yogurt, milk, lemon zest, and lemon juice until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the blueberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar and lemon juice until smooth.
Drizzle over the cooled loaf before serving.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 290 kcal | Servings: 8 servings
Indulge in the vibrant flavors of this Lemon Blueberry Loaf, where tangy lemon and sweet blueberries come together in a moist and tender cake. Perfect for a cozy afternoon tea or a delightful breakfast treat, this loaf is a burst of sunshine in every bite.
The zesty lemon glaze adds a final touch of sweetness, making it an irresistible option for any occasion. Whether you’re serving it at a brunch or enjoying it with your morning coffee, this Lemon Blueberry Loaf is sure to become a favorite in your baking repertoire.