Blueberry Lemon Loaf Cake

This is one of my favorite summer recipe. Moist and tangy loaf cake filled with fresh blueberries and topped with a delicious lemon glaze.

 

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I have used some fresh meyer lemons for this recipe as it gives a subtle tang and sweetness unlike normal lemons.But you can use any kind of lemons available.IMG_20180606_210129_753.jpgThis is a quick and easy recipe and great to have for breakfast.Using yogurt in the batter gives it that extra moistness. This cake will stay fresh for more than a week, if stored in an airtight container or refrigerated.

—-BLUEBERRY LEMON LOAF

Course: Dessert/ Breakfast

Yield: 6-7 servings

Cooking time: 30- 45 minutes
INGREDIENTS

  1. Fresh squeezed Lemon juice- 3 tbsp.
  2. King Arthur Gluten-free all purpose flour- 1 1/2 cups
  3. Fine/Cane sugar- 1 cup
  4. Eggs– 2
  5. Milk- 3 tbsp.
  6. Salt- 1/4 tsp
  7. Fresh/frozen blueberries-1 1/2 cups
  8. Unsalted Butter(room temperature)- 1 stick / 1/2 cup
  9. Vanilla extract- 1 tsp
  10. Baking powder- 1 tsp
  11. Greek yogurt- 1/2 cup
  12. Lemon zest- 2 tsp

DIRECTIONS

  • Preheat the oven to 350°F
  • Prepare a loaf pan by spraying baking spray or lining using parchment paper.
  • Sieve together the dry ingredients-flour, baking powder and salt and keep aside.
  • In a large bowl, cream together the butter and sugar along with vanilla extract until its pale and add the eggs, mixing one at a time until the mixture is fluffy.
  • Now add the lemon juice, and zest and combine well.
  • Add half of the sifted dry ingredients along with the yogurt and mix well.
  • Now alternate between milk and rest of the dry ingredients, until the batter is well combined and creamy.
  • Add the blueberries into the cake batter and mix gently using a spatula.
  • Transfer the batter into prepared loaf pan and bake for about 30-45 minutes or until a toothpick inserted into the center of the cake comes out clean. During the last 15 minutes of baking, cover the loaf with a foil sheet to prevent browning of cake top.
  • Cool the cake in the tin on a wire rack for about half an hour or so.
  • Lemon glaze– Mix 2 tbsp. of lemon juice and 1 cup powdered sugar and pour over the cooled cake loaf. Allow the glaze to set for atleast 15 minutes before serving.
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4 Comments Add yours

    1. cookwithjiya says:

      Thank you Julie😊

      Liked by 1 person

  1. mistimaan says:

    Looks yummy

    Liked by 1 person

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