Lemon Blueberry Loaf Cake
Lemon Blueberry Loaf Cake
Ingredients
For the Loaf Cake
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup vegetable oil
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 eggs, large
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup blueberries, fresh or frozen (do not thaw)
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice, or more, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, then line it with parchment paper, leaving an overhang on the long sides for easy removal. This will prevent sticking and make it easier to lift the loaf out after baking.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the 1/2 cup granulated sugar and 1 tablespoon lemon zest. Use your hands to rub the zest into the sugar until it is fragrant and the sugar is slightly moistened. This helps to release the lemon oils and infuse the sugar with flavor.
⏱️ 2 min
- 3
Add 1/2 cup vegetable oil to the sugar and lemon zest mixture. Whisk until well combined and the mixture is smooth.
⏱️ 1 min
- 4
Stir in 2 teaspoons lemon juice and 1 teaspoon vanilla extract into the wet ingredients.
⏱️ 1 min
- 5
Crack 2 large eggs into the bowl and whisk them into the mixture until fully incorporated.
⏱️ 1 min
- 6
Pour 1/2 cup milk into the wet ingredients and whisk until just combined.
⏱️ 1 min
- 7
In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
⏱️ 2 min
- 8
Gradually add the dry ingredients to the wet ingredients, mixing with a whisk or spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf cake.
⏱️ 2 min
- 9
Gently fold in 1/2 cup blueberries into the batter. If using frozen blueberries, do not thaw them first.
⏱️ 1 min
- 10
Pour the loaf cake batter into the prepared loaf pan, spreading it evenly.
⏱️ 1 min
- 11
Bake in the preheated oven for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
⏱️ 40 min•🌡️ 350
- 12
Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes. This allows the cake to set and prevents it from breaking when removed.
⏱️ 15 min
- 13
After 15 minutes, use the parchment paper overhang to carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely. This can take up to 45 minutes to an hour.
⏱️ 45 min
- 14
While the loaf is cooling, prepare the glaze. In a small bowl, combine 1 cup powdered sugar with 2 tablespoons lemon juice. Whisk until smooth. If the glaze is too thick, add more lemon juice 1/2 teaspoon at a time until it reaches your desired drizzling consistency. If it's too thin, add a little more powdered sugar.
⏱️ 5 min
- 15
Once the loaf cake is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set for about 10-15 minutes before slicing.
⏱️ 15 min
- 16
Slice the Lemon Blueberry Loaf Cake and serve. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Blueberry Loaf Cake
For the Loaf Cake
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup vegetable oil
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 2 eggs, large
- 1/2 cup milk
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup blueberries, fresh or frozen (do not thaw)
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice, or more, as needed
Instructions
- 1
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, then line it with parchment paper, leaving an overhang on the long sides for easy removal. This will prevent sticking and make it easier to lift the loaf out after baking.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the 1/2 cup granulated sugar and 1 tablespoon lemon zest. Use your hands to rub the zest into the sugar until it is fragrant and the sugar is slightly moistened. This helps to release the lemon oils and infuse the sugar with flavor.
⏱️ 2 min - 3
Add 1/2 cup vegetable oil to the sugar and lemon zest mixture. Whisk until well combined and the mixture is smooth.
⏱️ 1 min - 4
Stir in 2 teaspoons lemon juice and 1 teaspoon vanilla extract into the wet ingredients.
⏱️ 1 min - 5
Crack 2 large eggs into the bowl and whisk them into the mixture until fully incorporated.
⏱️ 1 min - 6
Pour 1/2 cup milk into the wet ingredients and whisk until just combined.
⏱️ 1 min - 7
In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt.
⏱️ 2 min - 8
Gradually add the dry ingredients to the wet ingredients, mixing with a whisk or spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf cake.
⏱️ 2 min - 9
Gently fold in 1/2 cup blueberries into the batter. If using frozen blueberries, do not thaw them first.
⏱️ 1 min - 10
Pour the loaf cake batter into the prepared loaf pan, spreading it evenly.
⏱️ 1 min - 11
Bake in the preheated oven for 35 to 40 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown.
⏱️ 40 min•🌡️ 350 - 12
Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes. This allows the cake to set and prevents it from breaking when removed.
⏱️ 15 min - 13
After 15 minutes, use the parchment paper overhang to carefully lift the loaf out of the pan and transfer it to a wire rack to cool completely. This can take up to 45 minutes to an hour.
⏱️ 45 min - 14
While the loaf is cooling, prepare the glaze. In a small bowl, combine 1 cup powdered sugar with 2 tablespoons lemon juice. Whisk until smooth. If the glaze is too thick, add more lemon juice 1/2 teaspoon at a time until it reaches your desired drizzling consistency. If it's too thin, add a little more powdered sugar.
⏱️ 5 min - 15
Once the loaf cake is completely cool, drizzle the lemon glaze evenly over the top. Allow the glaze to set for about 10-15 minutes before slicing.
⏱️ 15 min - 16
Slice the Lemon Blueberry Loaf Cake and serve. Enjoy!
⏱️ 1 min