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Lemon blueberry loaf cake

Lemon Blueberry Loaf Cake

Indulge in this delicious lemon blueberry loaf cake. From afternoon tea to a round of espressos,  this tasty treat will tick all the boxes when it comes to small gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

Lemon blueberry loaf
  • 1 pinch salt
  • 1½ cup AP flour
  • 2 tsp baking powder
  • 1/2 tsp cornstarch
  • 2 tbsp lemon juice
  • 3 tbsp whole milk room temperature
  • 1 tsp whole milk room temperature
  • 2 zest of lemons
  • 1 cup unsalted butter room temperture
  • 2 tbsp unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1 cup frozen blueberries
Frosting
  • 2-3 cup powdered sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 3-4.5 tbsp whole milk room temperature
  • 8 lemon slices
  • 1 small package of fresh blueberries

Method
 

Lemon blueberry loaf
  1. Preheat oven to 350°F. Line the bottom of your loaf pan (8-1/2 x 4-½ inches) with parchment paper and lightly butter the sides.
  2. Sift together dry ingredients.
  3. Juice two lemons and add milk. Stir and set aside.
  4. In a large bowl, add butter, sugar, and lemon zest. Cream together with a stand or hand mixer with a paddle attachment for about 3-4 mins.
  5. Add eggs one at a time, waiting until each egg is fully combined before adding the next one. Mix on high speed for 1-2 mins after eggs are added.
  6. Add half of wet and dry ingredients and mix on a low speed until almost combined. Next, add the rest of the dry and wet ingredients and blueberries, and mix together with a spatula until just combined.
  7. Add the batter to the prepared loaf pan. Use a spatula to help smooth out the batter.
  8. Place in oven and bake for 60 mins. If you notice the loaf beginning to brown prematurely, cover it with aluminum foil. To test loaf doneness simply use a skewer to insert into the center. When you remove the skewer if it is batter and crumb free, it is done. It should take 60-65 mins to finish baking.
Icing and topping
  1. Once the loaf cake is completely cooled, start making the icing.
  2. In a medium sized bowl, add powdered sugar, vanilla, lemon juice, milk (start with 3 tbsp and increase as needed), and half the lemon zest. Use a whisk to combine. The consistency should be a little more runny than toothpaste.
  3. Generously pour over loaf and spread with a knife. Top with lemon slices, blueberries, and the last half of the lemon zest.
  4. Enjoy!