Lemon Blueberry Loaf Cake

Ingredients

For the Loaf

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 tablespoon lemon zest
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 tablespoons lemon juice
• 1 1/4 cups blueberries
• 1 tablespoon flour, for the blueberries

For the Glaze

• 3/4 cup powdered sugar
• 1 1/2 tablespoons lemon juice

Instructions

Step 2: Mix dry ingredients

Whisk flour, baking powder, and salt.

Step 3: Mix the batter

Rub sugar with lemon zest, then beat with butter until light. Beat in eggs and vanilla. Add dry ingredients alternately with milk and lemon juice.

Step 5: Bake

Spread in the pan and bake 50 to 60 minutes, until a tester comes out with a few moist crumbs.

Step 6: Glaze

Cool 15 minutes in the pan, then transfer to a rack. Once fully cool, drizzle with the lemon glaze.

Keeping the Berries Suspended

Tossing the blueberries with the small measured amount of flour helps keep them distributed through the loaf rather than collecting at the bottom. Fold them in gently after the batter is otherwise mixed.

Wait until the loaf is fully cool before adding the lemon glaze. A warm loaf melts the glaze immediately and can make the surface sticky instead of leaving a defined lemon finish.

How to Store Leftovers

Cool Lemon Blueberry Loaf Cake before storage so condensation does not collect inside the container. Keep the container sealed at room temperature for up to 2 days, or refrigerated for up to 4 days.

How to Reheat

Serve the loaf at room temperature or warm an unglazed slice very briefly. If the slice is already glazed, avoid strong heat because it melts the lemon glaze into the crumb.

Serving Ideas

• Fresh blueberries
• A brunch spread

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.