Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
41
High
Nutrition per serving
Calories386.4 kcal (19%)
Total Fat14.2 g (20%)
Carbs61.3 g (24%)
Sugars40.3 g (45%)
Protein5 g (10%)
Sodium160.4 mg (8%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
For the cake
190gall-purpose flour
1 teaspoonbaking powder
¼ teaspoonsalt
120gunsalted butter
at room temperature
150ggranulated sugar
2zest of lemons
2eggs
large, at room temperature
1 TeaspoonVanilla extract
80mlfresh lemon juice
120mlwhole milk
at room temperature
150gfresh blueberries
or frozen, if frozen, do not thaw
1 tablespoonflour
for coating the blueberries
For the glaze
Instructions
Step 1
Preheat your oven to 350°F (180°C). Grease and flour a 9x5 inch (23x13 cm) loaf pan or line it with parchment paper.
Step 2
Beat the butter, granulated sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Step 3
Mix together the flour, baking powder, and salt in a medium bowl. Set aside.
Step 4
Add the wet ingredients to the dry ingredients, and mix just enough to combine.
Step 5
Toss the blueberries with 1 or 2 tablespoon of flour and gently fold them into the batter. This prevents the blueberries from sinking to the bottom of the pan during baking.
Step 6
Pour the batter into the prepared pan and smooth the top with a spatula.
Step 7
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Let the cake cool in the pan on a wire rack for 10 minutes, then remove it from the pan and let it cool completely.
Step 9
For the glaze, simply mix the powdered sugar and lemon juice to make a smooth glaze. Adjust the consistency with more juice or sugar, as needed. Pour the glaze over the cooled cake and enjoy!
Notes
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