Blueberry Lemon Loaf Cake

This Blueberry Lemon Loaf Cake is a delightful combination of fresh, juicy blueberries and the zesty brightness of lemon. With a moist, tender crumb and a light, citrusy flavor, this cake is perfect for any occasion—whether it’s for breakfast, an afternoon snack, or dessert. The natural sweetness of the blueberries pairs perfectly with the tangy lemon zest, creating a refreshing treat that everyone will love.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh blueberries

Directions

1. Preheat the oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the milk, vanilla extract, and lemon zest.
5. Gradually mix in the dry ingredients, stirring until just incorporated.
6. Gently fold in the fresh blueberries, being careful not to crush them.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: 8 slices
• Prep Time: 15 minutes
• Cooking Time: 50-60 minutes
• Total Time: 1 hour 10 minutes

Variations

• Add a Glaze: For an extra touch of sweetness, drizzle a simple lemon glaze (made with powdered sugar and lemon juice) over the top of the loaf after it has cooled.
• Use Frozen Blueberries: If fresh blueberries aren’t available, frozen blueberries can be used. Just be sure to fold them in gently, as they may tint the batter.
• Make it Dairy-Free: Substitute the butter with dairy-free margarine and the milk with almond or oat milk for a dairy-free version of this cake.
• Add a Streusel Topping: For added texture and flavor, sprinkle a cinnamon-sugar streusel topping on the cake before baking.

Storage/Reheating

• Storage: Store the cooled loaf in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate it for up to 1 week to keep it fresh.
• Freezing: This loaf freezes well! Wrap it tightly in plastic wrap or foil, and store in a freezer-safe bag for up to 3 months. Thaw at room temperature when ready to serve.
• Reheating: To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds or heat the entire loaf in a 300°F (150°C) oven for 10-15 minutes.

10 FAQs

1. Can I use frozen blueberries? Yes, frozen blueberries work well. Just be sure to fold them in gently to avoid breaking them up, and note that they may cause the batter to turn a slightly purple color.
2. Can I substitute the butter? You can use margarine or vegetable oil as a substitute for butter. If using oil, reduce the amount slightly (about 1/4 cup less).
3. What can I use instead of milk? You can substitute milk with a non-dairy milk like almond milk, oat milk, or soy milk if you’re looking for a dairy-free option.
4. How can I make the loaf more lemony? For a more pronounced lemon flavor, you can add 2 teaspoons of lemon juice in addition to the lemon zest or increase the amount of zest to 2 lemons.
5. Why is my loaf dry? If your loaf turns out dry, it may be due to overmixing the batter or baking it for too long. Be sure to mix just until the ingredients are combined, and test the cake with a toothpick to ensure it’s not overbaked.
6. Can I add nuts to the loaf? Yes! You can add up to 1/2 cup of chopped walnuts or pecans to the batter for a nice crunch.
7. Can I use self-raising flour? You can use self-raising flour, but you’ll need to omit the baking powder and adjust the salt to balance the flour’s ingredients.
8. How can I tell when the loaf is done baking? The loaf is done when a toothpick inserted into the center comes out clean or with just a few crumbs. The top of the cake should be lightly golden brown.
9. Can I double the recipe? Yes, you can double the recipe. Just be sure to use a larger loaf pan or divide the batter between two pans and adjust the baking time as needed.
10. Can I freeze this loaf? Yes, this loaf freezes well. Wrap it tightly in plastic wrap or foil and place it in a freezer-safe bag. Thaw it at room temperature when you’re ready to serve.

Conclusion

Blueberry Lemon Loaf Cake is a refreshing and light dessert that pairs perfectly with a cup of tea or coffee. With its tender crumb and vibrant flavors of lemon and fresh blueberries, it’s sure to become a family favorite. Whether you’re baking it for a special occasion or just to enjoy as a daily treat, this cake is both simple and satisfying. Enjoy each slice of this delightful homemade loaf!

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