Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk (or substitute with almond milk for a lighter option)
- 1 tablespoon lemon zest (from about 1 lemon)
- 2 tablespoons lemon juice
- 1 cup fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for tossing with blueberries)
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. This step reminds me of my dad’s stories—patience brings out the best flavors.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Mix in the lemon zest and juice, then add the dry ingredients alternately with the milk, starting and ending with the dry ingredients. Stir just until combined.
- Toss the blueberries with 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The kitchen will smell like a warm, lemony haven—just the way I love it.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Blueberry Lemon Loaf Cake, recipe, cooking, food
