This delectable loaf is a beautiful balance between the sweet burst of juicy blueberries and the tart zing of fresh lemon, creating a flavor profile that’s both vibrant and refreshing. Perfect for breakfast, brunch, or as a sweet treat during tea time, this moist lemon loaf cake is sure to become a staple in your baking repertoire.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
½ cup fresh lemon juice
½ cup buttermilk
1 cup fresh blueberries
1 cup powdered sugar
2 tablespoons fresh lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
Gradually add the flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined.
Gently fold the fresh blueberries into the batter using a spatula.
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency with additional lemon juice if necessary.
Once the loaf is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
