Description
A delightful and refreshing loaf cake infused with lemon and blueberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream (or Greek yogurt)
- ¼ cup milk
- 2 tbsp lemon juice (fresh)
- Zest of 1 lemon
- 1 tsp vanilla extract
- 1 cup fresh blueberries (tossed in 1 tbsp flour to prevent sinking)
- 1 cup powdered sugar (for glaze)
- 2–3 tbsp lemon juice (fresh, for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in sour cream, milk, lemon juice, zest, and vanilla.
- Gradually fold in dry ingredients until just combined.
- Gently fold in blueberries coated in flour.
- Pour batter into prepared loaf pan.
- Bake 50–55 minutes, until golden and a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to a wire rack to cool fully.
- Whisk powdered sugar with lemon juice until smooth and pourable.
- Drizzle over cooled loaf. Garnish with extra blueberries and lemon zest if desired.
Notes
- Ensure blueberries are coated in flour to prevent sinking.
- Adjust the amount of lemon juice in the glaze for desired thickness.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50–55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg