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Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake

No mixer is needed. Stir everything by hand. By combining milk and lemon juice, you are essentially making buttermilk so you can use real buttermilk in place of the milk mixture if you like. For easier lifting, you can line the greased loaf pan with a parchment paper sling across the wide side. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Makes: one loaf

Lemon Blueberry Loaf Cake

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

  • Glaze (optional):
  • 1/2 cup powdered sugar + about 1 Tbsp. lemon juice

Instructions:

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

Note: For more on this recipe in my blog, click here.

11 Comments on "Lemon Blueberry Loaf Cake"

  1. Margrit

    Thank you, Jenny!
    You are an Angel!

  2. Terry

    FYI, for any of your loyal followers who buy fresh blueberries, wash them in a cold water vinegar bath to remove any spores, they will not become moldy in refridge, for a pint of blueberries, I put 1/4 cup white vinegar in bowl with enough cold water,p to cover, swish around, rinse in cold water-to get rid of vinegar taste, pat dry with paper towels, this came on the internet, works well, the berries last much longer

  3. Barbara

    Jenny, I made this for my family today. My husband said it’s the best dessert I’ve made in 30 years! He loves it because it’s not too sweet, just delicious. The rest of the family (including me!) loved it too.
    I have to say that one of the things I so appreciate about your recipes is that they are so easy to follow. So often, I have lots of distractions while preparing a recipe, but your step by step instructions help me stay on top of things.
    Thank you so much, and keep those great recipes coming!

  4. Jeanne

    How did you know I had Blueberries on my mind? I just love your recipes. I’m going to make this today but I think I’ll make it into muffins. With just two of us we would eat the whole thing and be sorry. I’ll make and freeze for later treats.
    Gosh it looks good and you do try to keep us healthy. Thank you.

  5. Susan

    Can you use frozen blueberries in this recipe? Also can you use more than 1 cup of blueberries.

  6. Alice Lacelle

    thank you Jenny love it

  7. Patty

    Love blueberries! Can’t wait to try this!
    Thank you, Jenny.
    🇨🇦

  8. Gigi

    I love all your recipes. Specially that you always try to make it healthy.
    Can I omit the lemon ?
    Thank you for all your hard work

    • Jenny Can Cook

      You can not omit the lemon in the milk. Please see the blog post on this recipe and also the Substitutions in my blog.

  9. DeLoris

    You did it again! A wonderful dessert to try! Looks decidant!

  10. June

    Thank you Jenny!

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