This looks like a Blueberry Lemon Loaf Cake with a sweet glaze. Here’s how you can make it at home!
Ingredients:
For the Cake:
• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup (120ml) milk or buttermilk
• 2 tablespoons lemon juice
• 1 tablespoon lemon zest
• 1 cup (150g) fresh or frozen blueberries (tossed in 1 tablespoon flour)
For the Glaze:
• 1 cup (120g) powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon milk (optional, for a thinner glaze)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Prepare dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
3. Cream butter & sugar: In a separate large bowl, beat butter and sugar until light and fluffy.
4. Add eggs & flavoring: Beat in eggs, one at a time, then mix in vanilla, lemon zest, and lemon juice.
5. Alternate dry ingredients & milk: Gradually add the flour mixture, alternating with milk, mixing until just combined.
6. Fold in blueberries gently with a spatula.
7. Bake: Pour batter into the loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
8. Prepare glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
Tips:
• Tossing blueberries in flour helps prevent them from sinking.
• Add a teaspoon of poppy seeds for extra texture.
• Store leftovers in an airtight container at room temperature for up to 3 days.
Would you like a dairy-free version?