The aroma of freshly baked Blueberry Lemon Loaf Cake wafts through the air, mingling sweetness with a tangy zest that makes your mouth water. perfect pairing with lemon Imagine cutting into a fluffy slice, revealing plump blueberries bursting with flavor while the lemon adds a bright, sunny twist.

This delightful cake has been my go-to for any gathering or simply to brighten a dull day. Whether it’s brunch with friends or a cozy afternoon tea, this loaf is always the star of the show, leaving everyone wanting more. a comforting savory option

I remember one sunny afternoon when I brought this cake to a picnic, and everyone was raving about how delicious it was, asking for seconds and thirds. For more inspiration, check out this Delicious Irish Apple Cake recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use a high-quality flour for the best texture in your loaf cake.
• Sugar: Granulated sugar sweetens the batter perfectly without overpowering the flavors.
• Baking Powder: This ingredient gives your loaf its lovely rise; don’t skip it!
• Salt: A pinch enhances all the flavors beautifully.
• Butter: Use unsalted butter for better control over the saltiness; it adds richness.
• Eggs: Fresh eggs provide moisture and structure to your cake.
• Lemon Zest and Juice: Fresh lemon zest gives an aromatic punch while juice adds brightness.
• Fresh Blueberries: Opt for ripe blueberries; they burst with juicy goodness in every bite.
• Vanilla Extract: Pure vanilla elevates the flavor profile, making your cake irresistible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or nonstick spray so nothing sticks.

Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, and salt until well combined. It should look like fluffy white clouds ready for baking.

Cream Butter and Sugar: In another bowl, beat butter and sugar until light and fluffy, about 3-4 minutes. The mixture should be pale yellow and creamy.

Add Eggs and Flavorings: Beat in eggs one at a time until fully incorporated. Then mix in lemon juice, lemon zest, and vanilla until everything is well blended.

Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients while gently folding in blueberries. Be careful not to overmix; we want those juicy berries intact!

Bake: Pour the batter into your prepared loaf pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean—golden brown perfection!

Cool Down: Let your cake cool in the pan for about 10 minutes before transferring it to a wire rack. Patience is key here; let those flavors settle!

Slice & Serve: Once cooled completely (if you can wait), slice yourself a generous piece of this beautiful Blueberry Lemon Loaf Cake and enjoy with your favorite beverage! blueberry-themed desserts. another delicious blueberry dessert.

And there you have it! Your very own Blueberry Lemon Loaf Cake that will surely become everyone’s favorite! For more inspiration, check out this Ultimate Chocolate Cake Recipe recipe.

Perfecting the Cooking Process

Start by creaming the butter and sugar until fluffy, then gradually mix in eggs and lemon zest. Fold in flour and blueberries gently to maintain their shape, ensuring even distribution throughout the batter for perfect slices.

Add Your Touch

Feel free to swap out some of the all-purpose flour for whole wheat flour for added texture. You can also toss in some poppy seeds for an extra crunch or a splash of vanilla extract for deeper flavor.

Storing & Reheating

Wrap the cooled loaf tightly in plastic wrap and store it at room temperature for up to three days. For longer storage, freeze slices in an airtight container, reheating them in the microwave or toaster oven when needed.

There was that one time I brought this blueberry lemon loaf cake to a family gathering, and my aunt couldn’t stop raving about it! She even asked if I could bake her one every week. Who knew this little loaf could win so many hearts?

FAQ

What can I substitute for eggs in this recipe?

You can use unsweetened applesauce or mashed bananas as egg substitutes.

Can I add nuts to my blueberry lemon loaf cake?

Absolutely! Chopped walnuts or almonds add a delightful crunch.

How do I know when my loaf cake is done baking?

Insert a toothpick into the center; if it comes out clean, your cake is ready!

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Blueberry Lemon Loaf Cake

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• Author: Mery Mack
• Total Time: 1 hour 15 minutes
• Yield: Serves 12 1x

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Description

Blueberry Lemon Loaf Cake is a delightful treat that perfectly balances the sweetness of ripe blueberries with the tangy zest of fresh lemons. This moist, fluffy loaf is simple to make and ideal for any occasion, whether it’s brunch, afternoon tea, or a cozy snack. The golden crust and vibrant berries create an eye-catching dessert that will have everyone asking for seconds!

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Ingredients

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• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 lemon (zest and juice)
• 1 cup fresh blueberries
• 1 tsp pure vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing in lemon juice, zest, and vanilla.
4. Gradually combine wet and dry ingredients while gently folding in blueberries.
5. Pour batter into the prepared pan and bake for 55-60 minutes or until a toothpick comes out clean.
6. Cool in the pan for 10 minutes before transferring to a wire rack.

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (75g)
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg