American 60 min

Lemon Blueberry Loaf Cake

Name: Lemon Blueberry Loaf Cake
Total time: 60 min
Yield: 2 servings
Cuisine: American
Ingredients: 1½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; ½ cup unsalted butter, room temperature; 1 cup granulated sugar; 2 large eggs; 2 tablespoons fresh lemon zest (about 2 lemons); 2 tablespoons fresh lemon juice; ½ cup sour cream; 1 teaspoon vanilla extract; 1½ cups fresh blueberries; 1 tablespoon flour for coating blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice for glaze

baking

Ingredientsfor 2

290

Cal

Protein

46g

Carbs

11g

Fat

11½ cups all-purpose flour
21 teaspoon baking powder
3¼ teaspoon salt
4½ cup unsalted butter, room temperature
51 cup granulated sugar
62 large eggs
72 tablespoons fresh lemon zest (about 2 lemons)
82 tablespoons fresh lemon juice
9½ cup sour cream
101 teaspoon vanilla extract
111½ cups fresh blueberries
121 tablespoon flour for coating blueberries
131 cup powdered sugar
142 tablespoons fresh lemon juice for glaze

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Instructions

1
Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan. Rub lemon zest into the granulated sugar for 2 minutes until fragrant. Beat butter into the lemon sugar until light and fluffy, 3 minutes. Add eggs one at a time, then lemon juice and vanilla.
2
Whisk flour, baking powder, and salt; add to the butter mixture alternating with sour cream. Toss blueberries in 1 tablespoon flour to coat; fold into batter with just a few strokes to avoid crushing them or turning the batter purple.
3
Pour into the pan. Bake 55–65 minutes until a toothpick comes out clean and the top is golden with a crack down the center. Cool in the pan 10 minutes, then turn out onto a rack. While warm, whisk powdered sugar and lemon juice into a glaze; pour over the top. Cool completely before slicing.