Lemon Blueberry Loaf Cake

A bright loaf cake full of juicy blueberries and topped with a lemon glaze

Ingredients

For the cake

• 2 1/2 (315g) cups cake flour

• 2 teaspoons baking powder

• 1/8 teaspoon baking soda

• 1 teaspoon kosher salt

• 1 teaspoon lemon juice

• 2 teaspoons lemon zest

• 3 large eggs, room temperature

• 1 cup (250g) granulated sugar

• 3/4 cup neutral oil

• 3/4 cup buttermilk, room temperature

• 1 teaspoon vanilla or lemon extract

• 1 cup blueberries

For the lemon simple syrup

• 1/2 cup water

• 1/2 cup granulated sugar

• 1 tablespoon lemon juice

For the glaze

• 2 cups (245g) powdered sugar

• 1 tablespoon meringue powder

• 3 tablespoons lemon juice

• 1 teaspoon kosher salt

• 1 teaspoon vanilla extract

Method

Make the cake

1. Preheat your oven to 325F and grease and line a 9x5 inch loaf pan. Set aside.

2. In a medium bowl combine the flour, baking soda, baking powder, salt. Set aside.

3. In a large bowl combine the eggs, sugar, and oil with a whisk until pale and thick, about 3 - 5 minutes.

4. Add the lemon juice, lemon zest, extract, and buttermilk. Whisk to combine.

5. Pour the dry ingredients into the wet and using a spatula, carefully fold them together until a few pockets of dry ingredients remain.

6. Add the blueberries and fold gently, ensuring you aren’t smushing the blueberries.

7. Pour the batter into the loaf pan and bake in your oven for 45 - 55 minutes, or until a cake tester comes out with a few crumbs and the cake is golden brown.

8. Let cool fully.

Make the simple syrup

1. While the cake finishes cooling, add the syrup ingredients to a sauce pan.

2. Whisk to combine and on medium heat, let the sugar dissolve into the water, about 3 - 5 minutes.

3. Remove from the heat and let cool slightly.

4. Once the cake is cooled, remove from the loaf pan and with a brush, carefully brush the simple syrup all over the loaf cake. Set aside.

Make the glaze

1. In a medium bowl, add all the glaze ingredients and whisk to combine.

2. If it’s still too thick to where you wouldn’t be able to pour or spread easily, add a bit more lemon juice and continue whisking.

3. Spread all over the cake and let set for 10 minutes before slicing and enjoying!