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Blueberry Lemon Loaf Cake: A Zesty Delight Awaits!

blueberry lemon loaf cake
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A deliciously moist blueberry lemon loaf cake that combines the tartness of lemons with the sweetness of blueberries, perfect for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Stir in the vanilla extract, sour cream, lemon zest, and lemon juice.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the blueberries.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For best results, use fresh blueberries.
  • Store the cake in an airtight container at room temperature for up to 3 days.
  • This cake can be frozen for up to 2 months.

Nutrition

Find it online: https://bibodo.com/blueberry-lemon-loaf-cake-recipe-2/