Blueberry Lemon Loaf Cake

Ingredients
For the Cake:

• • All-Purpose Flour: 1 ¾ cups (220 g)
  • Baking Powder: 1 teaspoon

• • Salt: ½ teaspoon
  • Unsalted Butter: ½ cup (115 g), softened
  • Granulated Sugar: ¾ cup (150 g)

• • Eggs: 2 large
  • Lemon Zest: 1 tablespoon (from 1 large lemon)
  • Lemon Juice: 2 tablespoons (freshly squeezed)

• • Milk: ½ cup (120 ml)
  • Vanilla Extract: 1 teaspoon
  • Blueberries: 1 cup (150 g), fresh or frozen (tossed in 1 tablespoon of flour)

For the Lemon Glaze:

• • Powdered Sugar: ¾ cup (100 g)
  • Lemon Juice: 2 tablespoons (freshly squeezed)

Directions

1. 1. Preheat the Oven:
      • • Preheat your oven to 175°C (350°F).
        • Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

   2. Mix the Dry Ingredients:
      • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

1. 1. Cream Butter and Sugar:
      • In a large mixing bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy (about 2–3 minutes).
   2. Add Wet Ingredients:
      • • Beat in the eggs, one at a time, followed by the lemon zest, lemon juice, and vanilla extract.

   3. Combine Dry and Wet Ingredients:
      • Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk. Start and end with the dry ingredients. Mix just until combined.

1. 1. Fold in Blueberries:
      • Gently fold the flour-coated blueberries into the batter to prevent them from sinking to the bottom.
   2. Bake the Loaf:
      • • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
      • Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
   3. Cool the Cake:
      • • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

   4. Prepare the Lemon Glaze:
      • In a small bowl, whisk together the powdered sugar and lemon juice until smooth and pourable.

1. Glaze the Cake:
   • Once the cake has cooled, drizzle the lemon glaze evenly over the top. Allow the glaze to set before slicing.

Serving Suggestions

1. 1. Enjoy with a cup of tea or coffee for a delightful afternoon treat.
   2. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
   3. Pair with fresh blueberries and lemon slices for a decorative touch.

1. Wrap individual slices for an easy on-the-go snack.
2. Add a sprinkle of powdered sugar before serving for extra sweetness.

Cooking Tips

1. 1. Tossing the blueberries in flour prevents them from sinking to the bottom of the loaf.
   2. Use room-temperature butter and eggs for a smoother batter.
   3. If using frozen blueberries, don’t thaw them before adding to the batter.

1. Check the cake at 45 minutes and cover with foil if the top is browning too quickly.
2. Store leftovers in an airtight container to keep the cake moist.