Blueberry Lemon Loaf Cake

Ingredients

• id: all_purpose_flour metric: 250g imperial: 2 cups name: all-purpose flour

• id: baking_powder metric: 10ml imperial: 2 tsp name: baking powder

• id: salt metric: 2ml imperial: 1/2 tsp name: salt

• id: unsalted_butter metric: 115g imperial: 1/2 cup name: unsalted butter, softened

• id: granulated_sugar metric: 200g imperial: 1 cup name: granulated sugar

• id: eggs metric: 2 large imperial: 2 large name: large eggs, room temperature

• id: vanilla_extract metric: 5ml imperial: 1 tsp name: pure vanilla extract

• id: lemon_zest metric: 15ml imperial: 1 tbsp name: fresh lemon zest (from 1 large lemon)

• id: lemon_juice metric: 30ml imperial: 2 tbsp name: fresh lemon juice

• id: whole_milk metric: 180ml imperial: 3/4 cup name: whole milk, room temperature

• id: fresh_blueberries metric: 150g imperial: 1 cup name: fresh blueberries, washed and dried

• id: extra_flour metric: 15ml imperial: 1 tbsp name: all-purpose flour (for coating berries)

• id: powdered_sugar metric: 150g imperial: 1 1/4 cups name: powdered sugar (for glaze)

• id: lemon_juice_glaze metric: 30ml imperial: 2 tbsp name: fresh lemon juice (for glaze)

• id: lemon_zest_glaze metric: 5ml imperial: 1 tsp name: fresh lemon zest (for glaze)

Instructions

1. Preheat your oven to 180°C (350°F). Grease a 23x13cm (9x5 inch) loaf pan and line with parchment paper, leaving overhang for easy removal.

2. In a medium bowl, whisk together {all_purpose_flour}, {baking_powder}, and {salt}. Set aside.

3. Toss {fresh_blueberries} with {extra_flour} in a small bowl to coat lightly. This prevents them from sinking to the bottom during baking.

4. In a large bowl, cream {unsalted_butter} and {granulated_sugar} with an electric mixer until light and fluffy, about 3-4 minutes. Beat in {eggs} one at a time, then mix in {vanilla_extract}, {lemon_zest}, and {lemon_juice}.

5. Alternate adding the flour mixture and {whole_milk} to the butter mixture, beginning and ending with flour. Mix just until combined - don't overmix or the cake will be tough.

6. Gently fold in the flour-coated {fresh_blueberries} with a rubber spatula, being careful not to burst them.

7. Pour batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

8. Cool in the pan for 10 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool completely.

9. For the glaze, whisk together {powdered_sugar}, {lemon_juice_glaze}, and {lemon_zest_glaze} until smooth. Drizzle over the cooled loaf and let set for 15 minutes before slicing.

Tips

Berry Prep: Pat blueberries completely dry before tossing with flour. Wet berries will create purple streaks throughout the batter.

Room Temperature Ingredients: Ensure eggs, milk, and butter are at room temperature for proper mixing and a tender crumb. Cold ingredients can cause the batter to curdle.

Don't Overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, making the cake tough and dense.

Testing for Doneness: The loaf is done when it springs back lightly when touched and a toothpick comes out with a few moist crumbs. Overbaking will dry it out.

Storage: Store covered at room temperature for up to 3 days, or wrap tightly and freeze for up to 3 months. The flavor actually improves after the first day.

Variations: Try substituting raspberries or blackberries for blueberries, or add a tablespoon of poppy seeds for a classic lemon-poppy combination.