Baking & Desserts Lemon Blueberry Loaf Cake
Enjoy a delightful Lemon Blueberry Loaf Cake, perfect for breakfast or dessert. This moist and flavorful cake combines the tangy zest of lemon with sweet blueberries.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 0.25 cup freshly squeezed lemon juice
- 0.5 cup sour cream
Other
- 1 cup fresh blueberries
- glaze made with powdered sugar and lemon juice (Optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
- Whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar until light and fluffy.
- Beat in eggs, then mix in lemon zest and lemon juice.
- Gradually add dry ingredients alternating with sour cream, until combined.
- Gently fold in blueberries.
- Pour batter into loaf pan and bake for 50 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack. Drizzle with glaze if desired.
Notes
For a richer flavor, use brown butter instead of softened butter.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Sodium: 150mg