Blueberry Lemon Loaf Recipe

Name: Blueberry Lemon Loaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1 cup granulated sugar; 2 eggs; 1 1/2 cups all-purpose flour; 1/4 teaspoon salt; 1 teaspoon baking powder; 1 lemon (grated rind for cake and juice for topping); 1/2 cup milk; 1/2 cup blueberries (fresh or frozen); 1/4 cup granulated sugar (for topping)

Servings: persons

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 lemon (grated rind for cake and juice for topping)
1/2 cup milk
1/2 cup blueberries (fresh or frozen)
1/4 cup granulated sugar (for topping)

1
Cake:-.
2
Heat oven to 180C/ 350u00b0F.
3
In a bowl cream butter and stir in sugar a little at a time.
4
Beat in eggs.
5
In a small bowl combine flour, salt, baking powder and lemon rind.
6
Add flour mixture alternately with milk to the butter mixture; blend until smooth.
7
Fold in blueberries (if using frozen dust lightly in all-purpose flour).
8
Put mixture in a greased10 x 6 inch loaf tin.
9
Bake for 1 hour.
10
Topping:-.
11
Mix sugar and lemon juice until sugar is dissolved.
12
Carefully remove loaf from pan (after cooling slightly) and spoon topping over the warm loaf.

718

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup butter, softened, 1 cup granulated sugar, 2 eggs, 1 1/2 cups all-purpose flour, and more.

Yes, Blueberry Lemon Loaf falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Blueberry Lemon Loaf

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