Lemon Blueberry Loaf Cake
Soft, moist and bright: this lemon blueberry white chocolate cake is like sunshine in a loaf. It’s bursting with lemon flavour with pops of juicy blueberries and white chocolate and finished with a fresh lemon glaze that adds the perfect crisp ♡
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
This lemon blueberry white chocolate cake is all about lemon.
There’s lemon zest, lemon juice and even a lemon glaze on top which is sharp, bright and really comes through in every bite. The blueberries add a tart pop that cuts through the richness and the white chocolate chips bring just the right amount of sweetness to balance it all out. The cake itself isn’t overly sweet which makes the icing and chocolate feel like little bursts of extra joy rather than too much and it’s just the perfect summer bake!
My Latest YouTube Video
More loaf cake recipes to try:
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
Lemon Blueberry Loaf Cake
servings
8 slices
prep time
10 min
cook time
45 min
Ingredients
Cake Batter
- 1/2 cup white sugar
- zest of 1 lemon
- juice of 1 lemon
- 1 tsp vanilla extract
- 2 tbsp butter, melted
- 2 tbsp neutral oil
- 1/2 cup unsweetened curd (or yogurt)
- 1/3 cup milk
- 1 + 1/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp turmeric
- 1/4 tsp baking soda
- pinch of salt
Mix Ins
- 1/3 cup blueberries, tossed in 1 tsp flour to prevent sinking
- 1/4 cup white chocolate chips
Lemon Icing
- 3/4 - 1 cup icing sugar, adjust based on how thick you want it
- juice of 1 lemon
- 1/2 tsp vanilla extract
Instructions:
- In a bowl, combine sugar, lemon zest, lemon juice and vanilla extract. Mix this really well for a minute or two, this helps release the oils from the zest into the sugar and brings out that lemon flavour.
- To the lemon sugar mix, add butter, oil, curd and milk. Whisk until everything is well combined and smooth.
- In another bowl, sift together all purpose flour, baking powder, baking soda and a pinch of salt. I also like to add a small pinch of turmeric just to enhance the yellow colour, it won’t affect the taste at all.
- Add the wet ingredients to the dry and mix till nicely combined. Then gently fold in the blueberries (tossed in flour) and white chocolate chips.
- Pour the batter into a parchment lined loaf tin and smooth out the top. Bake in a preheated oven at 180°C for 40-50 minutes or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
- While the cake is baking, whisk together the juice of 1 lemon, vanilla extract and icing sugar. You want a smooth glaze that’s pourable but not too runny.
- Let the cake cool completely before pouring on the icing. Let it set, slice and enjoyy!
Recipe Video
Leave a Comment
There are no reviews yet. Be the first one to write one.
