Blueberry Lemon Loaf Cake
Blueberry Lemon Loaf Cake is so moist and delicious. A sweet and savoury quick bread or cake recipe - blueberries and lemon are a winning combination!
Servings: 10
Calories: 277kcal
Ingredients
LOAF CAKE
- 1.5 cups flour
- 1/2 tsp salt
- 1.5 tsp baking powder
- 1/3 cup butter
- 2 eggs
- 1 cup sugar
- 1/2 cup greek yogurt
- 1 tsp vanilla extract
- 2 tbsp fresh lemon juice
- 2 tbsp lemon zest
- 1/2 cup milk
- 1 cup blueberries
GLAZE
- 1.5 tbsp melted butter
- 1/2 cup icing sugar
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 370, and either grease a loaf pan with butter or line the loaf pan with parchment paper
- In a medium bowl, whisk together the flour, salt and baking soda. Set aside
- Using an electric mixer - blend the butter, eggs, sugar, yogurt, vanilla, lemon juice and lemon zest.
- When combined, mix in half of the flour mixture and then half the milk. Repeat back and forth until all combined.
- Add the blueberries to the batter and stir gently by hand to combine.
- Pour the batter into the prepared pan and bake for 48-53 minutes, or until a toothpick/knife comes out clean when inserted. When done, move to a wire rack to cool
- Make the glaze by combining the butter, icing sugar, lemon juice and vanilla. Whisk well to remove lumps. If you'd like a thicker glaze, add another tsp of icing sugar. Add the glaze after the loaf has cooled, yet still somewhat warm to the touch.
- Best served warm yet that's your choice - enjoy!
Nutrition
Serving: 10Servings | Calories: 277kcal | Carbohydrates: 44g | Protein: 4g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 208mg | Sugar: 28g