Blueberry Lemon Buttermilk Loaf Cake

 

One of the best things about blueberries is their simplicity. You don't have to peel them before use, a simple rinse will do. Throw them in your cereal, morning yogurt, smoothie, or salad, or just enjoy them as a quick snack. Packed with vitamins and minerals, these little berries can be a healthy addition to any diet.

Lemon Blueberry Buttermilk Loaf Cake

Cook's Notes: This loaf cake bursts with blueberries and a tart lemon flavor. Buttermilk, an acidic ingredient, helps tenderize gluten, giving baked goods a softer texture and more body. Plus, it helps quick breads rise. Enjoy a slice for dessert, a snack, or for your next coffee or tea time.
Ingredients:
For the cake:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon Saigon cinnamon or 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• 2-3 tablespoons lemon zest
• 3/4 cup buttermilk
• 1/2 cup oil canola or coconut oil
• 2 large eggs, slightly beaten
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract 
• 1/2  teaspoon almond extract
• 1 cup fresh or frozen blueberries

For the lemon glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Directions:

• Preheat the oven to 350 degrees. Spray an 8 ½ x 4 ½ loaf pan with cooking spray and set aside.
• Ensure the blueberries are dry, then toss them with 2 tablespoons of flour and set aside.
• Whisk together the flour, salt, cinnamon, and baking powder in a large bowl. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
• Combine the buttermilk, oil, eggs, lemon juice, and vanilla extract in a separate medium bowl.
• Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into the prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
• Bake for 47 minutes or until a toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove the loaf from the pan. Let it cool completely on the wire rack.
• 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 the cooled loaf cake. Cut into slices and serve.
• Note: If the cake isn't done and the top is browning too much, drape a piece of aluminum foil over it and finish baking until a toothpick comes out clean.