Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup fresh or frozen blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions:
Prepare the Cake:
- Preheat Oven: Set your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Wet Ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and lemon zest and juice. Mix until just combined, being careful not to overmix.
- Fold in Blueberries: Gently fold in the blueberries.
- Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the loaf cool completely in the pan before removing and glazing.
Prepare the Lemon Glaze:
- Combine Ingredients: In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
- Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top.
Enjoy! Serve warm or at room temperature. This loaf cake is perfect for breakfast, brunch, or as a delightful dessert.