Description
A delightful lemon blueberry bread cake that balances zesty lemon with sweet blueberries, perfect for breakfast or gatherings.
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 pinch Fine salt
- 3/4 cup Granulated sugar
- 2 large Eggs
- 4 tablespoons Unsalted butter
- 1/4 cup Neutral oil
- 1/2 cup Greek yogurt or sour cream
- Zest from 2 lemons Fresh lemon zest
- 1/4 cup Fresh lemon juice
- 1 teaspoon Vanilla extract
- 1 to 1 1/2 cups Blueberries
- 1 cup Powdered sugar
- 2 to 3 tablespoons Lemon juice for glaze
- 1 pinch Salt for glaze
- Splash of Milk (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Combine the melted butter, oil, and granulated sugar in a mixing bowl.
- Add the eggs, Greek yogurt, lemon juice, and vanilla extract and mix well.
- Whisk together the flour, baking powder, and salt in another bowl.
- Fold the dry ingredients into the wet mixture until just combined, then add blueberries.
- Pour the batter into the prepared loaf pan and bake for 50 to 55 minutes.
- Mix powdered sugar, lemon juice, and salt to make the glaze.
- Drizzle the glaze over the cooled bread cake before serving.
Notes
For best results, use room temperature ingredients. Fresh blueberries provide optimal flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American