Blueberry Loaf Cake!

Lemon Blueberry Loaf Cake: A Burst of Freshness and Flavor

Ingredients:

• 1.5 cups of all-purpose flour + 2 tablespoons
• 1 1/2 cups blueberries, fresh or thawed if frozen
• 1 cup sugar
• Unsalted softened butter
• 1/2 cup Greek yogurt
• 3 eggs
• 1/2 teaspoon vanilla powder
• 1 teaspoon lemon peel
• 1 level teaspoon baking powder
• 1/4 teaspoon salt
• Powdered sugar for dusting
• Optional: Fresh cherry for garnish

Instructions:

1. Preheat and Prepare:
   • Preheat the oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray.
2. Combine Dry Ingredients:
   • In a medium-sized bowl, mix 1.5 cups of flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar:
   • Using a mixer or large bowl, beat softened butter and sugar until fluffy and lighter (4-5 minutes).
4. Incorporate Wet Ingredients:
   • Add eggs one at a time, allowing each to mix in before adding the next. Mix in lemon peel and vanilla.
5. Alternate Dry and Wet Ingredients:
   • Gradually add Greek yogurt and the flour mixture, alternating between wet and dry ingredients. Mix until just combined.
6. Coat Blueberries:
   • Toss blueberries in the remaining flour to coat them, preventing them from sinking. Gently fold them into the batter.
7. Bake:
   • Pour the batter into the prepared pan and bake. When a toothpick inserted in the center comes out clean, the cake is done.
8. Cool and Dust:
   • Allow the cake to cool in the pan for 20-30 minutes. Dust the top generously with powdered sugar.
9. Serve:
   • Serve the Lemon Blueberry Loaf Cake either hot or at room temperature. Optionally, garnish with a fresh cherry for an extra touch.

Indulge in the delightful freshness of the Lemon Blueberry Loaf Cake, where the vibrant flavors of blueberries, lemon, and vanilla create a perfect harmony. Enjoy it as a treat any time of day—breakfast, lunch, or dinner!