Cuisine: American
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 75g butter, melted
- ¼ cup lemon juice
- 1 cup white sugar
- 2 eggs
- ½ cup milk
- Zest from 1 lemon
- 1 cup fresh or frozen blueberries*
- Preheat oven to 350°F/180°C. Grease and flour a loaf pan and line the bottom and two ends with parchment paper.
- In a small mixing bowl, combine the all-purpose, salt and baking powder.
- In a large mixing bowl, beat the butter, lemon juice, white sugar and eggs for 5 minutes until well combined. Add the all-purpose flour mixture to the bowl and beat, alternating with the milk until well combined.
- In a small bowl, combine the blueberries with the lemon zest and 1 tablespoon flour. Add the blueberry mixture to the batter, folding the fruit in with a spatula.
- Pour the batter into the prepared loaf pan and flatten the top with the spatula. Bake for 45 to 50 minutes until a toothpick inserted in the middle of the cake comes out clean. Let the cake cool for at least 30 minutes in the pan.
ADAPTED FROM:
Julia's Album Lemon Blueberry Bread*I've made this loaf cake with both fresh and frozen blueberries. Both work well, although I do have a slight preference for fresh blueberries as they make the loaf cake even more moist.
Recipe by Savormania at http://www.savormania.com/en/blueberry-lemon-loaf-cake/
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