Lemon Glazed Blueberry Loaf Cake

March 31, 2016

A sweet combination of blueberries and lemon wrapped up in one delicious cake.

A few weeks ago, the kids and I ventured out for lunch after a day out. Usually, if we go somewhere for lunch, it's fast food. I know, terrible parent. We don't do it too often and sometimes, it's just easier. #DontJudge. :) 

Anyway, this particular day, we decided to go a local-family-friendly-sit-down-have-breakfast-for-any-meal, kinda place. It was kinda nice for a change. The kids were loving their pancakes and I got this really delicious bacon grilled cheese.  So good.



Of course, we had dessert too. The kids all had chocolate chip cookies, except my 9 year old son. He got himself some cheesecake. Smart kid.  I ordered the lemon meringue pie. It's not usually something that I get. If dessert is order for me, chocolate is usually involved. 

This pie. It was soooooo good. I loved it. Lemon is one of my favorite flavors this time of year and it made my want to make everything lemon for days. 

Enter cake.


This cake is perfect for this time of year.  It is packed with blueberries (another spring fave) and lemon juice, then, drizzled with a lemon glaze. Glaze that is so yum, you may have to restraint yourself from eating it with a spoon before adding it to your cake.  You've been warned.

{linking up to Weekend Potluck}
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Lemon Glazed Blueberry Loaf Cake

by Table for Seven

Ingredients (Serves: 7-8)

  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup plain Greek yogurt
  • 1/4 cup fresh lemon juice
  • 1 cup fresh blueberries
FOR GLAZE
  • 1 cup powdered sugar
  • 1 tsp lemon juice
  • 2 tsp milk

Instructions

Preheat oven to 350 degrees. Grease an 9 in loaf pan.

In bowl, whisk together flour, baking soda and baking powder. Set aside.

In a mixing bowl, beat sugar and butter until smooth. Then, beat in eggs, vanilla, yogurt and lemon juice. Gradually, add in flour mixture and beat until just combined.

Fold in 3/4 cup blueberries.

Pour batter into prepared pan and sprinkle the top with the remaining 1/4 cup of blueberries.

Bake for 50-60 minutes or knife inserted comes out clean.

FOR GLAZE

Whisk together powdered sugar, lemon juice and milk until smooth.

Drizzle on cooled cake.

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