Description
A delightful Zesty Lemon Blueberry Drizzle Cake that combines bright lemon flavors with juicy blueberries, perfect for any gathering or as an afternoon snack.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup plain Greek yogurt
- Zest of 2 lemons
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the lemon drizzle by whisking together powdered sugar and lemon juice.
- Once the cake has cooled, drizzle the lemon glaze over the top and garnish with extra blueberries.
Notes
- Optional ingredients include almond extract, chopped nuts, or other berries.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan adaptations, replace eggs with flaxseed meal or applesauce and use dairy-free yogurt.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
Keywords: Lemon, Blueberry, Cake, Dessert, Baking