Description
Enjoy this easy to make Lemon Blueberry Loaf, a moist and flavourful snack that’s perfect for breakfast, brunch, or dessert.
Ingredients
Units
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Lemon Blueberry Cake
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated white sugar
- 3/4 cup buttermilk, OR replace with 1 cup milk + 1 tablespoon vinegar and let it sit for 5-10 mins
- 1/4 cup neutral oil
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries, if using frozen, do not defrost
- 1 teaspoon cornstarch
Glaze
Instructions
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Preheat Oven: Preheat the oven to 350°F (175°C). Line a 9 x 5 inch loaf pan with parchment paper and set aside.
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Prepare Dry Ingredients: In a large bowl, whisk together the flour, salt, baking powder and sugar. Set aside.
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Prepare Wet Ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice, and vanilla extract.
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Prepare Blueberries: In a small bowl, toss the blueberries with the cornstarch until they are evenly coated.
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Combine Ingredients: Add the wet ingredients to the dry ingredients. Stir until just combined. Gently fold in the blueberries.
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Bake: Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Place the loaf on a cooling rack and cool for 15 minutes. Let cool completely on the wire rack.
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Prepare Lemon Glaze: While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add the milk if the glaze isn’t runny enough.
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Glaze and Serve: Drizzle the glaze over the cooled loaf cake. Cut into slices and serve.
Notes
Buttermilk: Keeps the loaf moist and tender. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5-10 minutes.
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Cake