Desserts/ Freezer Friendly/ Recipes/ Treats/ Vegetarian

Lemon Blueberry Loaf Cake

This Lemon Blueberry Loaf Cake is divine and super easy to make!

If your freezer is ready for you to fill with delicious food, this is a delicious batch cooking freezer friendly recipe that’s just perfect for making ahead. The benefits of batch cooking include saving money, wasting less food and spending more time in the evenings with your family.

This way, you can always have a meal waiting for you at the end of the day. It’s a great way to make weeknight cooking manageable. I hope you enjoy this Lemon Blueberry Loaf Cake! It’s a staple in our house. I make it often to have on standby in the freezer and it’s also fabulous for entertaining.

Use our hashtag!

We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media!

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Lemon Blueberry Loaf Cake

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By Rose Serves: 6
Prep Time: 10 minutes Cooking Time: 1 hour 10 minutes

This Lemon Blueberry Loaf Cake is divine and super easy to make!

Ingredients

  • For the cake:
  • 180g all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 200g granulated sugar
  • 2 tbsp lemon zest
  • 180ml buttermilk
  • 120ml oil
  • 2 large eggs, slightly beaten
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 140g fresh or frozen blueberries
  • For the lemon glaze:
  • 100g powdered sugar
  • 2 tbsp fresh lemon juice

Instructions

1

Preheat oven to 180° C. Spray a loaf pan with cooking spray and set aside.

2

In a large bowl, whisk together the flour, salt, and baking powder.

3

In a small bowl, combine sugar and lemon zest. Whisk into the flour mixture. Set aside.

4

In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice and vanilla extract.

5

Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into prepared loaf pan.

6

Bake for 60-70 minutes, or until a skewer comes out clean. Place the loaf on a cooling rack and cool for 15 minutes.

7

Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.

8

While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice. Drizzle the glaze on to the cooled cake.

9

Cut into slices and serve.

Notes

Use our hashtag! We are so excited that you are making a recipe and would love to see how it turns out. Make sure to use the hashtag on social media! #MANGEONS

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3 Comments

  • Margaret Gallagher
    October 17, 2019 at 10:38 am

    YUMMY yummy yummy What a treat Let’s

  • tracyknixon
    October 17, 2019 at 11:38 am

    LOOKS DELICIOUS!

  • George Worboys Wright
    October 20, 2019 at 6:15 pm

    They look tasty!

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