Lemon Blueberry Loaf Cake

Prepare the Loaf Pan:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.

Make the Cake Batter:

1. In a medium bowl, whisk flour, baking powder, baking soda, and salt.

2. In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes). Add eggs one at a time, beating well.

3. Mix in vanilla extract, lemon zest, and lemon juice.

4. Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Mix until just combined.

5. Gently fold in blueberries.

Bake the Loaf:

1. Pour batter into prepared pan and spread evenly.

2. Bake 55–65 minutes, or until a toothpick comes out clean. If browning too quickly, cover loosely with foil for the last 10 minutes.

3. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Glaze:
Whisk powdered sugar and lemon juice until smooth. Adjust thickness with more juice or sugar if needed.

Glaze the Cake:
Drizzle glaze over the cooled loaf. Let set before slicing.

Serve:
Slice and enjoy with tea or coffee.

Tips

• If using frozen blueberries, toss them in flour before folding into batter.

• Add extra lemon zest or a drop of lemon extract for stronger flavor.

• Store in an airtight container at room temperature for up to 3 days.

This loaf offers the perfect balance of citrusy lemon and sweet blueberries—ideal for breakfast, a snack, or dessert.