Lemon Blueberry Bread Cake
A soft, flavorful lemon blueberry loaf cake that is tender, juicy, and easy to make in one bowl.
Ingredients
Dry Ingredients
- 2 cups All purpose flour Spoon and leveled to keep the crumb tender.
- 2 teaspoons Baking powder Helps the loaf rise nicely.
- 1 pinch Fine salt Balances the lemon and blueberry sweetness.
Wet Ingredients
- 3/4 cup Granulated sugar Increase to 1 cup for a sweeter loaf.
- 2 large Eggs Use at room temperature for better blending.
- 4 tablespoons Unsalted butter Melted and slightly cooled for rich flavor.
- 1/4 cup Neutral oil Keeps the loaf moist and soft.
- 1/2 cup Greek yogurt or sour cream Adds tenderness.
- Zest from 2 lemons Fresh lemon zest Provides bright citrus notes.
- 1/4 cup Fresh lemon juice For tang and aroma.
- 1 teaspoon Vanilla extract Adds warmth.
Fruits
- 1 to 1 1/2 cups Blueberries Fresh is best; if frozen, do not thaw.
Optional Glaze
- 1 cup Powdered sugar For the glaze.
- 2 to 3 tablespoons Lemon juice For the glaze.
- 1 pinch Salt For the glaze.
- Splash of milk Milk Optional, for thinning the glaze.
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Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a 9 by 5 inch loaf pan with parchment paper and lightly grease the sides.
- If using fresh blueberries, pat them dry. If using frozen, keep them frozen and toss with a teaspoon of flour to help prevent bleeding into the batter.
Mixing Wet Ingredients
- In a large bowl, whisk together eggs, sugar, lemon zest, lemon juice, vanilla, melted butter, and oil until smooth.
- Stir in the yogurt until creamy.
Adding Dry Ingredients
- Sprinkle flour, baking powder, and salt over the wet mixture.
- Gently fold until no dry streaks remain, being careful not to overmix.
- Fold in most of the blueberries, reserving a handful for topping.
Baking
- Pour the batter into the prepared pan and dot the top with the reserved blueberries.
- Bake for 50 to 60 minutes or until a toothpick comes out with a few moist crumbs.
- If the top browns too quickly, tent loosely with foil towards the end of baking.
- Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Glazing
- Whisk powdered sugar with lemon juice until smooth and drizzle over the cooled loaf.
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Note
For best results, use room temperature ingredients and don't overmix the batter. The flavor improves after a day in storage.