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Moist Blueberry Lemon Loaf Cake in 5 Simple Steps

blueberry lemon loaf cake
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A moist and flavorful blueberry lemon loaf cake, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  2. In a bowl, mix flour, baking powder, and salt.
  3. In another bowl, beat butter and sugar until fluffy.
  4. Add eggs one at a time, then mix in vanilla, milk, lemon zest, and lemon juice.
  5. Gradually fold in the dry ingredients. Do not overmix.
  6. Gently fold in blueberries.
  7. Pour batter into the prepared loaf pan.
  8. Bake for 50-60 minutes or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

  • Use fresh blueberries for best results.
  • Do not overmix the batter to keep the cake tender.
  • Store in an airtight container for up to 3 days.

Nutrition

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