Lemon Blueberry Loaf Cake Recipe

Name: Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 loaf
Ingredients: 1 2/3 cups all purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; zest of one large lemon; 3/4 cup + 1 Tablespoon sugar; 2 eggs; 3 Tablespoons vegetable oil; 1 teaspoon vanilla; 1/2 cup whole milk plus 2 teaspoons lemon juice; 1 cup fresh blueberries plus 2 Tablespoons flour

Ingredients

1 2/3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
zest of one large lemon
3/4 cup + 1 Tablespoon sugar
2 eggs
3 Tablespoons vegetable oil
1 teaspoon vanilla
1/2 cup whole milk plus 2 teaspoons lemon juice
1 cup fresh blueberries plus 2 Tablespoons flour

	PREP TIME 15m	COOK TIME 1h	TOTAL TIME 1h15m
YIELD 1 loaf

Instructions

Preheat oven to 350° F.
Zest the lemon and squeeze juice - do this first.
Stir 2 tsp. lemon juice into milk and let stand at least 5 minutes while you prep.
Grease a loaf pan. Mine is 4 1/2 x 8 1/2 inches.
Combine flour, baking powder, baking soda, salt, and lemon zest in a large bowl.
Combine sugar, eggs, oil, vanilla, and milk/lemon in a medium bowl - whisk by hand.
Fold the liquid mixture into the flour mixture until barely combined. Do not over-mix.
Toss the blueberries with 2 tablespoons of flour (I use a plastic produce bag) and fold berries with the extra flour into the batter.
Spread batter evenly into loaf pan and bake for 1 hour.
Let cool in the pan for 5 minutes.
For glaze, combine powdered sugar & lemon juice.
Remove loaf to a plate and spoon or brush the warm loaf with glaze. I brush glaze on the sides too.