Description
A tender, moist lemon blueberry loaf cake that serves as a comforting self-care ritual. This one-bowl recipe features bright citrus flavors and a simple glaze, perfect for when you need a mental break.
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp (3g) salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated white sugar
- 2 large eggs, room temperature
- 1 tsp (5ml) pure vanilla extract
- ½ cup (120g) full-fat Greek yogurt
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
- 1 ½ cups (225g) fresh blueberries
- 1 tsp flour (for tossing blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan.
- Zest and juice the lemons, ensuring you get all the yellow zest without the bitter white pith.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the softened butter and sugar together with a whisk or electric mixer on medium speed for 3-4 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla, lemon zest, and lemon juice until combined.
- Add the Greek yogurt and mix until the batter is smooth and glossy.
- Add the dry ingredients to the wet ingredients in two batches, gently folding with a rubber spatula until just combined. Do not overmix.
- Toss blueberries in a teaspoon of flour to prevent sinking, then gently fold them into the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (at least 1 hour) before glazing.
Notes
Do not overmix the batter to avoid a tough texture. Ensure ingredients are at room temperature for better emulsification. If using frozen blueberries, thaw and drain them, then toss in flour before folding in. The cake freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loa
- Calories: 240
- Sugar: 24
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 1
- Protein: 4
Keywords: lemon blueberry loaf cake, moist cake recipe, self-care baking, one bowl cake, easy dessert, gluten-free option