Lemon Blueberry Loaf

Lemon loaf cake itself is very refreshing and good. Add a handful of fresh blueberries to it and it is robust with flavours and much better! I made this on hubby dear's birthday. Made it a couple of days ahead and then poured the freshly made tartalicious glaze on top. All that was leftover were the crumbs.


This is one of THE easiest recipe one could ever find. We all have these ingredients on hand. And the fruit is interchangeable. You don't have blueberries, throw in any berries or any fruit that can withstand the heat of the oven and you will have a fantastic cake to go with your tea, coffee or even better, brunch with friends and family.

Lemon Blueberry Loaf
Ingredients
1-1/2 cups AP flour
1 tsp baking powder
1/4 tsp salt
6 tbsp butter
1-1/4 cup sugar
2 large eggs
1/2 tsp vanilla extract
1 tbsp grated lemon zest
1/3 cup milk
1-1/2 cup fresh blueberries coated in about 1/4 cup flour

How to:
Preheat the oven to 375°F. mix all the dry ingredients in one bowl.
Cream butter and sugar together with hand mixer.
Add eggs one by one and mix till thoroughly incorporated.
Now add milk, vanilla extract and mix well.
Lastly, add blueberries coated with flour, fold into the batter.
Pour in the loaf pan and bake for about 55 minutes or till the tooth pick comes out clean once inserted in cake.
Lemon glaze:
Ingredients
1/4 cup sugar
2 tbsp lemon juice

How to:
Disslove sugar in lemon juice.
Once the cake is cooled, pour glaze on top.