Lemon & blueberry loaf cake

Unbalanced

% Daily Values based on a 2,000 calorie diet

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!