Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup milk
Zest of 1 lemon
2 tablespoons lemon juice
1 cup fresh blueberries
1/2 cup powdered sugar
1-2 tablespoons lemon juice (for drizzle)
Directions:
Preheat Oven:
Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Prepare Wet Ingredients:
In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until fully incorporated. Stir in the lemon zest and lemon juice.
Combine and Add Blueberries:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the flour mixture. Gently fold in the blueberries.
Bake:
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the Lemon Drizzle:
In a small bowl, mix the powdered sugar with 1-2 tablespoons of lemon juice until smooth. Drizzle over the cooled cake.
Prep Time: 20 mins | Cooking Time: 60 mins | Total Time: 80 mins
Servings: 10
