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CLASSIC LEMON BLUEBERRY LOAF CAKE

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CLASSIC LEMON BLUEBERRY LOAF CAKE 0 Picture

Ingredients

  • or the loaf cake:
  • or the loaf cake:
  • or the loaf cake:
  • 1/2 1/2 1/2 cup (4 oz.) unsalted butter, soften
  • 1/2 1/2 1/2 cup (4 oz.) unsalted butter, soften
  • 1/2 1/2 1/2 cup (4 oz.) unsalted butter, soften
  • 1 1 1 cup sugar
  • 1 1 1 cup sugar
  • 1 1 1 cup sugar
  • 1 1 1 lemon, zest
  • 1 1 1 lemon, zest
  • 1 1 1 lemon, zest
  • 1/2 1/2 1/2 cup milk
  • 1/2 1/2 1/2 cup milk
  • 1/2 1/2 1/2 cup milk
  • 2 2 2 eggs
  • 2 2 2 eggs
  • 2 2 2 eggs
  • 1 1/2 1 1/2 1/2 cups all-purpose flour
  • 1 1/2 1 1/2 1/2 cups all-purpose flour
  • 1 1/2 1 1/2 1/2 cups all-purpose flour
  • 1 1/2 1 1/2 1/2 tsp baking powder
  • 1 1/2 1 1/2 1/2 tsp baking powder
  • 1 1/2 1 1/2 1/2 tsp baking powder
  • 1/4 1/4 1/4 tsp salt
  • 1/4 1/4 1/4 tsp salt
  • 1/4 1/4 1/4 tsp salt
  • 1 1/2 1 1/2 1/2 cup (8 oz.) fresh blueberries
  • 1 1/2 1 1/2 1/2 cup (8 oz.) fresh blueberries
  • 1 1/2 1 1/2 1/2 cup (8 oz.) fresh blueberries
  • For the glaze:
  • For the glaze:
  • For the glaze:
  • 1/4 1/4 1/4 cup sugar
  • 1/4 1/4 1/4 cup sugar
  • 1/4 1/4 1/4 cup sugar
  • 1 1 1 lemon (1/4 cup), juice
  • 1 1 1 lemon (1/4 cup), juice
  • 1 1 1 lemon (1/4 cup), juice

Details

Servings 12

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease and line a 8x4 (or 9x5) loaf pan with parchment paper.
Using a whisk or electric mixer, cream together the butter, sugar, and lemon zest. Add the milk and eggs then mix until combined.
Mix together the flour, baking powder, and salt together and then slowly add to the batter in batches, whisking in between, until well incorporated and the batter is smooth. Using a spatula, gently fold in most of the blueberries, reserving a small handful of blueberries.
Pour the batter into the loaf pan and sprinkle the remaining blueberries on top. Bake for 45-55 minutes, until a wooden skewer comes out clean.
In a small bowl, mix together the glaze ingredients until the sugar dissolves into the lemon juice. Take a fork or toothpick and poke holes over the top of the loaf before pouring the glaze over the top of the hot loaf. Let it cool before removing from the pan. Slice and serve.
NOTES
Store cooled loaf cake tightly wrapped with plastic wrap at room temperature for up to 4 days.

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