Easy Blueberry Lemon Loaf Cake with Glaze
Lemons and blueberries collide in this delicious combination of fruit in a sweet loaf of bread with a tart lemon glaze!
Equipment
- 1 Loaf Pan I used a 9 by 5 loaf pan
Ingredients
Loaf Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons grated lemon zest
- 3 Tablespoons lemon juice
- 1/2 cup milk
- 1 cup fresh blueberries
- 1 Tablespoon all-purpose flour
Glaze Ingredients:
- 2 Tablespoons melted butter
- 1/2 cup powdered sugar
- 2 Tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350*.
- Line a loaf pan with parchment paper.
- In a large bowl with a mixer, blend together melted butter, sugar, eggs, vanilla, lemon zest and lemon juice until well combined.
- Slowly add in flour, baking powder and salt.
- Rinse the blueberries so they are a little bit wet, and mix with 1 Tablespoon of flour. (The flour helps them not sink to bottom of loaf).
- Add the berries to the batter and gently stir in with a spoon (don't use electric mixer, it will break the blueberries)
- Pour batter into prepared loaf pan(s)
- Bake for 55-65 minutes for large loaf. 40-50 minutes for smaller loaves.
- Let bread cool in the pan for 30 minutes and then move to a wire rack.
- Prepare glaze by whisking the melted butter, powdered sugar, lemon juice and vanilla extract and whisk until smooth.
- Pour over the loaf and let sit for a few minutes before serving.
Nutrition
Serving: 1slice | Calories: 383kcal | Carbohydrates: 55g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 482mg | Potassium: 97mg | Fiber: 1g | Sugar: 35g | Vitamin A: 545IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 1mg
Servings: 8 slices
Calories: 383kcal
Cost: 15