Hi besties—
This Lemon Blueberry Loaf is incredibly soft, moist, and bursting with fresh blueberry flavor. One of my favourite things to order during the hot seasons is Lemond desserts, especially lemon blueberry loaf cake. My pet peeve with store bought cakes is that they NRVER have enough blueberries. In this recipe, fresh lemon zest is massaged into the sugar to release its natural oils, which adds depth of flavour because I didn’t skimp out on the citrus either. This cake delivers what it promised. he loaf has a tender crumb thanks to a combination of Greek yogurt, butter, oil, and cornstarch, while juicy blueberries add pockets of sweetness throughout. Finished with a bright naturally coloured blueberry lemon glaze. This loaf is the perfect balance of sweet, tangy, and fresh. It’s equally delicious for breakfast, brunch, dessert, or an afternoon coffee break
This recipe is fairly simple. Fresh lemon zest is rubbed into sugar to maximize lemon flavor before being combined with eggs, yogurt, butter, and oil to create a rich batter. Fresh blueberries are folded throughout and baked into a soft, tender loaf. Once cooled, the cake is topped with a naturally coloured blueberry lemon glaze made from frozen blueberries and fresh lemon juice.
♥︎ If possible, measure using a food scale. The metric system is always more accurate and best for consistent results.
225g all-purpose flour (1 ⅞ cups)
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