Blueberry Lemon Loaf Cake
This cake has so much pure blueberry and lemon flavors. It is great for any time of day.
Servings: 16 slices
Ingredients
Cake
- 2 Cups All-purpose Flour
- 2 tsps. Baking Powder
- 1/2 tsp. Kosher Salt
- 1/2 Cup Avocado Oil
- 1 Cup Granulated White Sugar
- 1 Cup Plain Greek Yogurt
- 2 Lg. Eggs
- 2 Lemons, juiced
- 1 Zest of Lemon
- 2 tsps. Vanilla Extract
- 1 Pint Fresh Blueberries tossed with a tbs. of flour
- 3 Tbs. Trade Street Jam Co. Blueberry Lemon Basil Jam
Glaze
- 1 Cup Confectioners Sugar
- 1 Tbs. Trade Street Jam Co. Blueberry Lemon Basil Jam
- 1 Tbs. Fresh Lemon Juice
Instructions
- Preheat oven to 350°Spray or grease a 9x5 loaf pan with non-aerosol spray or oil
- In a large bowl whisk together flour, baking powder and salt.In a separate bowl whisk together oil, sugar , yogurt, eggs, lemon juice, zest and vanilla.Add dry ingredients into wet and mix completely. I don't recommend using an electric mixer.
- Fold the blueberries into batter. Then pour into prepared loaf pan.
- Bake for 50-60 minutes. You want your tester to come out with just a few moist crumbs but not wet. Be sure to test the center. It cooks last.Cool for 20 minutes in pan then turn out.
Glaze
- In a smal bowl whisk together all ingredients until combine. You can add milk or cream if you need to thin out more.Generously pour over cake and serve.