Ingredients
Scale
1 ½ cups All-purpose flour
¾ cup Granulated sugar
2 teaspoons Baking powder
½ teaspoon Salt
½ cup Unsalted butter
2 Large eggs
½ cup Whole milk
1 teaspoon Vanilla extract
2 tablespoons Lemon zest
1 ½ cups Fresh blueberries
1 cup Powdered sugar
2–3 tablespoons Fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pa
- In a bowl, whisk together flour, sugar, baking powder, and salt
- In another bowl, cream together butter and sugar until light and fluffy
- Add eggs one at a time, then mix in vanilla extract and lemon zest
- Gradually add dry ingredients alternating with milk, mix until just combined
- Fold in blueberries gently
- Pour batter into the prepared pan and smooth the top
- Bake for 50-65 minutes or until a toothpick comes out clea
- Let cool for 10-15 minutes, then transfer to a wire rack
- Make the glaze by whisking powdered sugar and lemon juice until smooth and drizzle over the cooled cake
Notes
Use room temperature ingredients for best results.
Do not overmix the batter to keep the cake tender.
Toss blueberries in flour to prevent sinking.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg