Blueberry lemon loaf cake

Name: Blueberry lemon loaf cake
Cuisine: European, British
Ingredients: 1 c milk; 1 T grated lemon zest; 2 T fresh lemon juice; 2 c plus 1 t all purpose flour; 1 t flour to toss blueberries in; 1/4 t baking soda; 1/2 t salt; 1 c blueberries; 1/2 c unsalted butter, softened; 1 1/4 c sugar; 2 large eggs at room temperature.; 1/4 c powdered sugar; 1/4 t lemon zest; 1 1/2 T lemon juice

2 steps

Great with your coffee on the morning or as a dessert with whip cream.

Updated at: Thu, 17 Aug 2023 03:56:00 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3175 kcal (159%)

Total Fat109.1 g (156%)

Carbs510.4 g (196%)

Sugars308.7 g (343%)

Protein48.9 g (98%)

Sodium1620.2 mg (81%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 cmilk

1 Tlemon zest

grated

2 tfresh lemon juice

2 call purpose flour

1 tflour

to toss blueberries in

¼ tbaking soda

½ tsalt

1 cblueberries

½ cunsalted butter

softened

1 ¼ csugar

2eggs

large, at room temperature

¼ cpowdered sugar

¼ tlemon zest

1.5 Tlemon juice

Instructions

Step 1

Preheat oven to 350

OvenPreheat

Step 2

Mix milk, lemon juice and lemon zest and set aside. Cream butter and sugar till fluffy, add eggs one at a time, mix flour, baking soda, and salt. Add a little at the time, alternating with milk and juice mixture. Add blueberries tossed in 1 t flour. Pour into pan and bake 40 to 50 minutes. Cool 10 minutes and pour on glaze you made by mixing the lemon juice, zest and sugar. If you want it richer you can use a teaspoon of milk and a little softened butter. Mix well.

View on Once upon a chef, Jean Segal

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