Lemon Blueberry Loaf Cake

Instructions:
Prepare the loaf pan:

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

Make the cake batter:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter and sugar together until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.

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

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

Gently fold in the blueberries, being careful not to overmix.

Bake the loaf:

Pour the batter into the prepared loaf pan and spread it evenly.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too much, cover it loosely with aluminum foil for the last 10 minutes of baking.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the glaze:

While the loaf is cooling, whisk together the powdered sugar and lemon juice in a small bowl to form a smooth glaze. If it’s too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar.

Glaze the cake:

Once the loaf has cooled completely, drizzle the glaze over the top. Let it set before slicing.

Serve:

Slice and enjoy this refreshing and fruity lemon blueberry loaf cake with a cup of tea or coffee.

Tips:
If using frozen blueberries, toss them in a little flour before adding them to the batter to help prevent them from sinking to the bottom.

To enhance the flavor, you can add a bit of lemon extract or a few extra tablespoons of lemon zest.

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

This cake is a perfect balance of citrusy lemon and sweet blueberries, making it a delicious treat any time of day!