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Lemon Blueberry Loaf Cake

A moist and fluffy loaf cake that combines zesty lemon and juicy blueberries for a refreshing dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
Wet Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
Main Ingredients
  • 1 cup fresh blueberries Can substitute with frozen blueberries.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease a 9x5 inch loaf pan and line it with parchment paper.
Mixing
  1. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  2. In a mixing bowl, beat the softened butter and granulated sugar until creamy and light in color, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract, lemon zest, and lemon juice until well combined.
  4. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
  5. Gently fold in the fresh blueberries, ensuring they’re evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

This loaf can be stored in an airtight container in the fridge for up to a week. It freezes beautifully for 2-3 months. Thaw in the refrigerator overnight and reheat slices in the microwave to restore freshness.