Blueberry Lemon Loaf Cake
This loaf style cake is perfect for summer with a delicious lemon glaze drizzled over the top.
Foto: RecipeGirl
Ingredients
- 2 cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) butter, (softened)
- 1 cup granulated white sugar
- 2 large eggs
- ⅓ cup milk
- 2 teaspoons grated lemon zest
- 1 cup fresh or frozen blueberries
- ½ cup chopped nuts ((optional))
- ¼ cup freshly squeezed lemon juice
- ⅓ cup granulated white sugar
Steps
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Preheat the oven to 350 degrees F. Grease and flour a 9x5 inch loaf pan.
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Sift together flour, baking powder and salt. Set aside.
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Use an electric mixer to combine the butter and sugar in a large bowl until fluffy. Add eggs, one at a time, beating well after each.
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Add the dry mixture alternately with milk, ending with dry ingredients. Stir in lemon zest and berries, and nuts, if desired.
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Pour the batter into prepared pan and bake for 1 hour or until bread tests done.
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While cake is baking, combine lemon juice and sugar in saucepan and cook 2 to 3 minutes until sugar is dissolved.
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Poke holes in bread with skewer, then turn out bread onto wire rack.
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Drizzle syrup over top of bread and let soak in and dry before slicing.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all purpose flour | 2 cups | - | - |
| baking powder | 1.5 teaspoons | Rp 8.000/100g | Rp 12.000 |
| salt | 0.25 teaspoon | - | - |
| 0.5 cup | - | - | |
| granulated white sugar | 1 cup | - | - |
| eggs | 2 large | - | - |
| milk | 0.333 cup | - | - |
| grated lemon zest | 2 teaspoons | - | - |
| fresh or frozen blueberries | 1 cup | - | - |
| chopped nuts | 0.5 cup | - | - |
| freshly squeezed lemon juice | 0.25 cup | - | - |
| granulated white sugar | 0.333 cup | - | - |
*Estimated market prices, may vary by region
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