Blueberry Lemon Loaf Cake
Looking for a delicious treat to enjoy with your morning coffee or as a sweet snack? This Blueberry Lemon Loaf Cake is the perfect choice! Bursting with juicy blueberries and zesty lemon flavor, this delightful cake is bound to become a favorite in your household.
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup fresh blueberries
Instructions:
- Preheat your oven to 350°F. Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the milk, lemon zest, and lemon juice.
- Gradually mix in the dry ingredients until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Popular questions:
- Q: Can I use frozen blueberries instead of fresh?
- Q: Can I substitute butter with a different type of fat?
- Q: Can I omit the lemon zest?
- Q: How should I store leftovers?
- Q: Can I add nuts to this recipe?
A: Yes, you can use frozen blueberries, but make sure to thaw and drain them before adding to the batter.
A: You can try using coconut oil or a plant-based butter substitute for a different flavor.
A: While the lemon zest adds a lot of flavor, you can omit it if you prefer a milder lemon taste.
A: Store any leftovers in an airtight container at room temperature for up to 3 days.
A: You can add chopped nuts like walnuts or almonds for added texture and flavor.
Helpful tips:
- Try adding a lemon glaze on top for extra sweetness and tanginess.
- For a healthier version, use whole wheat flour and reduce the sugar amount.
- Experiment with different berries like raspberries or blackberries for a variation.
- Serve slices of the loaf cake with a dollop of whipped cream or vanilla ice cream.
- If you don’t have fresh lemons, you can use bottled lemon juice as a substitute.
Expert Secrets:
- To prevent the blueberries from sinking to the bottom, toss them in a bit of flour before adding to the batter.
- For an extra burst of lemon flavor, brush the top of the loaf with a lemon syrup after baking.
- Let the loaf cool completely before slicing to ensure it holds its shape and texture.
- If the top of the loaf is browning too quickly, tent it with aluminum foil halfway through baking.
- To make a dairy-free version, substitute the milk with almond milk or coconut milk.
