This “Lemon Glazed Blueberry Loaf Cake” is a visually appealing and delicious-looking quick bread, prominently featured in the image. The loaf cake boasts a beautiful golden-brown crust, indicating a perfectly baked exterior. A luscious, opaque white glaze, undoubtedly lemon-flavored, generously drizzles over the top and down the sides, creating inviting pools on the wooden cutting board below. A slice has been cut from the loaf, revealing a tender, moist interior with an abundance of plump, dark purple blueberries interspersed throughout the yellow crumb. The berries are well-distributed, ensuring a burst of fruity flavor in every bite. The overall impression is one of freshness and sweetness, making this loaf cake a wonderful option for breakfast, brunch, an afternoon snack, or a light dessert. The combination of bright, zesty lemon and sweet, juicy blueberries is a classic pairing that always delights. This comprehensive recipe will guide you through preparing a tender and flavorful blueberry loaf cake and a simple, tangy lemon glaze, allowing you to recreate this inviting treat at home.
Ingredients:
- For the Blueberry Loaf Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk (whole milk or 2%)
- 1 ½ cups (about 250g) fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon all-purpose flour (for tossing with blueberries)
- Zest of 1 large lemon (optional, but enhances lemon flavor in cake)
- For the Lemon Glaze:
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar)
- 3-4 tablespoons fresh lemon juice (adjust for desired consistency)
- ½ teaspoon vanilla extract (optional, for extra flavor)
- Equipment:
- 9×5-inch (23×13 cm) loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (stand mixer or handheld)
- Rubber spatula
- Whisk
- Wire cooling rack
- Plate or baking sheet (to catch glaze drips)
Instructions:
Part 1: Prepare the Blueberry Loaf Cake
- Preheat Oven and Prepare Loaf Pan: Preheat your oven to 350∘F (175∘C). Lightly grease a 9×5-inch loaf pan. Line the bottom and two long sides with parchment paper, leaving an overhang on the sides to easily lift the loaf out later. Grease the parchment paper as well.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest (if using).
- Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix only until just combined after each addition to avoid overmixing.
- Prepare Blueberries: In a small bowl, toss the blueberries (fresh or frozen) with 1 tablespoon of all-purpose flour. This step helps prevent the blueberries from sinking to the bottom of the batter during baking, ensuring they are evenly distributed throughout the cake, as seen in the image.
- Fold in Blueberries: Gently fold the floured blueberries into the cake batter using a rubber spatula.
- Fill Loaf Pan: Pour the batter evenly into the prepared loaf pan. Smooth the top with the spatula.
- Bake: Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown. Baking time may vary, so check for doneness.
- Cool: Remove the loaf pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for 10-15 minutes. This cooling time in the pan helps the cake firm up before removal.
- Remove from Pan: After 10-15 minutes, use the parchment paper overhang to carefully lift the loaf out of the pan and transfer it to the wire cooling rack to cool completely. It is crucial for the cake to be completely cool before glazing to prevent the glaze from being absorbed too quickly or running off.
Part 2: Prepare the Lemon Glaze
- Combine Glaze Ingredients: In a small bowl, whisk together the 1 ½ cups powdered sugar, 3 tablespoons of fresh lemon juice, and optional vanilla extract.
- Adjust Consistency: Start with 3 tablespoons of lemon juice and whisk until smooth. If the glaze is too thick, add more lemon juice, ½ teaspoon at a time, until it reaches a pourable but still opaque consistency, similar to what is seen in the image. If it accidentally becomes too thin, add a little more powdered sugar.
Part 3: Glaze and Serve
- Glaze Loaf: Once the loaf cake is completely cooled, place the wire cooling rack with the cake on top of a plate or a baking sheet (to catch any drips). Slowly and evenly pour the lemon glaze over the top of the cooled loaf cake, allowing it to drizzle down the sides.
- Set Glaze: Let the glaze set for about 10-15 minutes, or until it has firmed up slightly.
- Slice and Serve: Use a sharp, serrated knife to slice the glazed blueberry loaf cake into individual portions, as shown in the image. Serve immediately.
Tips for Success:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for the cake batter. This helps them cream together smoothly and incorporate air efficiently, resulting in a lighter, more tender cake.
- Don’t Overmix: When combining wet and dry ingredients, mix only until just combined. Overmixing can develop gluten, leading to a tough, dense cake.
- Flouring Blueberries: This simple trick is very effective in preventing blueberries (especially frozen ones) from sinking to the bottom of your loaf.
- Fresh vs. Frozen Blueberries: Both work well. If using frozen, do not thaw them; simply toss them with flour and add them directly to the batter. They may bleed a little color into the batter, which is fine.
- Cool Completely Before Glazing: This is paramount! If the cake is warm, the glaze will melt and run off, resulting in a thin, sticky mess rather than the lovely opaque drizzle seen in the picture. Patience is key here.
- Adjust Glaze Consistency: The amount of lemon juice for the glaze is approximate. Start with less and add more gradually until you achieve a pourable consistency that is not too thin.
- Zest in Cake: Adding lemon zest directly to the cake batter (Part 1, Step 4) enhances the overall lemon flavor throughout the loaf, not just on the glaze.
- Storage: Store the glazed loaf cake in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate. The glaze may become slightly sticky in humid conditions.
Enjoy this delightful and zesty “Lemon Glazed Blueberry Loaf Cake”!