Another week, another old recipe to revisit. This time it’s a lemon blueberry loaf cake! It’s been here on the blog since 2016, but it got a recent upgrade for citrus summer and now it’s really ready for prime time.
I’ve gotta admit, I don’t really like cakes. I like the sponge, but frosting is something I could do without. Most of the time it’s just too sweet for me.
I do like loaf cakes though. You get the nice spongy, cakey goodness without the overwhelming sweetness of frosting. A nice glaze (chocolate, lemon, etc.) and you’re good to go.
They also don’t take a lot of work to assemble like their larger cake cousin. Bake it in a loaf pan, take it out, drizzle with glaze and done!
I like this cake because it’s perfect for those nice warm and sunny Spring/Summer days.
Light, filled with blueberries and with a nice lemony flavour to make your tastebuds sing. It’s perfect!
Lemon Blueberry Loaf Cake
Ingredients
- Cake:
- 1/3 cup butter, melted
- 1 cup sugar
- Juice of 1 lemon
- 2 eggs
- 1 1/2 cup all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup milk
- 2 tbsp. lemon zest
- 1 cup fresh blueberries
- Glaze:
- 1 1/2 - 2 tbsp. lemon juice
- 3/4 cup powdered sugar
Directions
- Step 1 Preheat oven to 350°F. Grease and flour a loaf pan.
- Step 2 In a medium bowl, mix together flour, baking powder and salt – set aside.
- Step 3 In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, and beat well. Mix in the juice from 1 lemon. Add half of the flour mixture and mix, add all of the milk, combine, then add the remaining flour mixture and stir to incorporate. Fold in the lemon zest and blueberries. Pour into the prepared bread pan.
- Step 4 Bake for 60-70 minutes, until a toothpick inserted in the centre comes out clean.
- Step 5 For the glaze, combine lemon juice and powdered sugar. Drizzle over bread while still warm.
