Lemon Blueberry Loaf Cake
Ingredients
The cake
-
1½
cups
all-purpose flour
-
½
teaspoon
salt
-
1
teaspoon
baking powder
-
1
cup
granulated sugar
-
2
tablespoons
lemon zest
-
¾
cup
buttermilk
-
½
cup
vegetable oil
-
2
large
eggs
-
1
tablespoon
fresh lemon juice
-
1
teaspoon
vanilla extract
-
1
cup
fresh or frozen blueberries
The lemon glaze
-
1
cup
powdered sugar
-
2
tablespoons
fresh lemon juice
Instructions
- Preheat the oven to 350°F and prepare a loaf pan.
- Whisk together flour, salt, and baking powder in a large bowl.
- Combine sugar and lemon zest in a small bowl, then mix into the flour mixture.
- In another bowl, mix buttermilk, oil, eggs, lemon juice, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and stir until combined.
- Gently fold in the blueberries and pour the batter into the prepared loaf pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Cool the loaf for 15 minutes in the pan, then transfer to a wire rack to cool completely.
- Prepare the glaze by whisking powdered sugar and lemon juice together, then drizzle over the cooled loaf.
Nutrition Facts (estimated)
Servings
12
Calories
272
Total fat
10g
Total carbohydrates
41g
Total protein
3g
Sodium
124mg
Cholesterol
28mg
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