Delightful Lemon Blueberry Loaf Cake
Experience the perfect harmony of tangy lemon zest and sweet blueberries in this delightful Lemon Blueberry Loaf Cake. This moist and tender loaf is infused with fresh lemon juice and grated lemon zest, giving it a refreshing citrus flavor that complements the bursts of juicy blueberries scattered throughout. Each slice offers a balance of tartness and sweetness, making it an ideal treat for breakfast, brunch, or an afternoon snack.
The cake is topped with a simple lemon glaze that adds an extra layer of zing and a glossy finish. Easy to make with basic pantry ingredients, this loaf cake brings a touch of elegance to any occasion. Serve it warm with a cup of tea or coffee, or enjoy it chilled for a refreshing dessert. Its vibrant flavors and inviting aroma are sure to make it a favorite among family and friends.
Y’all, I had to double the batch—it’s THAT good! Frozen berries and a hint of lemon made magic in my 9×13. Crispy edges, soft center, and smiles all around! 🥰 What’s the dessert that gets your family coming back for seconds? 💛
This lemon blueberry pound cake makes a lovely brunch or anytime cake. It has a tender, delicate crumb, and the flavor is extra bright thanks to lots of lemon zest, freshly squeezed lemon juice, and a tart lemon glaze.
You’ll need two large lemons for the whole recipe. Be sure to zest them before you juice them, as it is impossible to do afterwards. Also, in case you’re considering it, I don’t recommend making this cake in a Bundt pan; it releases easily from a loaf pan but tends to stick to a Bundt.
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