Blueberry Lemon Loaf Cake

I have been on a blueberry spree lately, only to realize that I had gone a bit overboard a needed to make something with them aside from smoothies. I looked at a few loaf and bread recipes and loved the simple ingredient list of this one. I have also had success with other Joy of Baking recipes, so I gave this one a try. The loaf cake had a great blueberry to cake ratio and a subtle lemon flavor. I decided to add a little more lemon the next time around, and loved the recipe even more. If you prefer a lighter lemon flavors, only use one tablespoon of lemon zest. For a more intense lemon flavor, add another 1/2 tablespoon (about 2 lemons). I love having a slice of this loaf cake with a cup of tea or coffee. The loaf cake will remain moist for at least 3 to 4 days (mine has never lasted beyond that). You can wrap this in foil and keep it at room temperature for storage.

Slightly Adapted from Joy of Baking

Loaf Cake:

1 1/2 cups (195 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 tablespoons grated lemon zest 

1 cup (240 ml) fresh blueberries

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1/2 cup (120 ml) milk

Lemon Glaze:

2 tablespoons (25 grams) granulated white sugar

1 tablespoon fresh lemon juice

Preheat your oven to 350F/180C. Grease and flour your loaf pan (9"x5"x3" is ideal, but I have had success with other shapes). 

In a medium size bowl, whisk together the flour, baking powdered, salt and lemon zest. Remove 1 tablespoon of this mixture. In a small bowl, toss the 1 tablespoon of the flour mixture and the blueberries to help prevent the blueberries from sinking in the baking process.

Using the bowl of an electric mixer, or in a larger bowl using a hand mixer, beat the butter until soft. Then add the sugar and continue to beat until smooth and fluffy. Mix in the eggs, one at a time. When needed, scrape down the sides of your bowl. Mix in the vanilla. Reduce mixer speed to low and add 1/3 of the flour mixture. Next mix in half of the milk mixture. Keep alternating the flour and milk until combined. Fold in the blueberries. Transfer the batter to the greased and floured loaf pan. Bake 55 to 65 minutes, until and inserted toothpick comes out clean.

In the meantime, prepare the lemon glaze. Mix the lemon juice and sugar in a microwavable bowl. Microwave for about 20 seconds and mix, ensuring all the sugar dissolves. If it has not yet dissolved, microwave a little longer.

Once the loaf is done baking, place the entire loaf (still in the baking form) on a rack and pierce the top with a toothpick. Brush the loaf with the lemon glaze. Allow entire loaf to cool for at least 30 minutes before removing from the baking form. Enjoy, or allow to cool completely and freeze.

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