Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake

Ingredients:

For the Cake:

• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1/2 cup (120ml) milk
• 1 teaspoon vanilla extract
• Zest of 2 lemons
• 2 tablespoons lemon juice
• 1 cup (150g) fresh blueberries
• 1 tablespoon flour (for tossing the blueberries)

For the Blueberry Glaze:

• 1/2 cup (60g) powdered sugar
• 1/4 cup (50g) blueberries
• 1 tablespoon lemon juice
• 1-2 tablespoons water (as needed for consistency)

For Garnish:

• Fresh lemon slices
• Additional fresh blueberries

Instructions:

Make the Cake:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar:
   • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs:
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
5. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
6. Prepare Blueberries:
   • In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter.
7. Bake:
   • Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.
8. Cool:
   • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Blueberry Glaze:

1. Cook Blueberries:
   • In a small saucepan, combine the blueberries and lemon juice. Cook over medium heat until the blueberries start to burst and release their juices, about 5 minutes. Use a fork or potato masher to mash the blueberries.
2. Strain:
   • Strain the blueberry mixture through a fine mesh sieve into a bowl to remove the skins and seeds. Discard the solids.
3. Mix Glaze:
   • In a small bowl, combine the powdered sugar with the strained blueberry juice. Add water as needed to achieve a drizzling consistency.

Assemble the Cake:

1. Glaze the Cake:
   • Once the cake is completely cool, drizzle the blueberry glaze over the top.
2. Garnish:
   • Decorate with fresh lemon slices and additional fresh blueberries.
3. Serve:
   • Slice and serve your delicious lemon blueberry loaf cake.

Enjoy this delightful and refreshing lemon blueberry loaf cake, perfect for any occasion!