Ingredientes
\nPara la Tarta:<\/p>\n
1 1\/2 cups all-purpose flour<\/p>\n
1 tsp baking powder<\/p>\n
1\/2 tsp baking soda<\/p>\n
1\/4 tsp salt<\/p>\n
1\/2 cup unsalted butter, softened<\/p>\n
1 cup sugar<\/p>\n
2 large eggs<\/p>\n
1 tsp vanilla extract<\/p>\n
2 tbsp lemon zest (about 2 lemons)<\/p>\n
1\/4 cup lemon juice<\/p>\n
1\/2 cup buttermilk (or whole milk)<\/p>\n
1 cup fresh blueberries (or frozen, tossed in flour to prevent sinking)<\/p>\n
For the Glaze:<\/p>\n
1\/2 cup powdered sugar<\/p>\n
1 tbsp lemon juice (adjust for consistency)<\/p>\n
Instrucciones<\/p>\n
SEE NEXT PAGE<\/p>\n
<\/p>\n
Prepare the Loaf Pan:
\nPreheat oven to 350\u00b0F (175\u00b0C). Grease a 9\u00d75-inch loaf pan or line with parchment paper.<\/p>\n
Make the Cake Batter:<\/p>\n
In a medium bowl, whisk flour, baking powder, baking soda, and salt.<\/p>\n
In a large bowl, cream butter and sugar until light and fluffy (2\u20133 minutes). Add eggs one at a time, beating well.<\/p>\n
Mix in vanilla extract, lemon zest, and lemon juice.<\/p>\n
Alternate adding dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Mix until just combined.<\/p>\n
Gently fold in blueberries.<\/p>\n
Bake the Loaf:<\/p>\n
Pour batter into prepared pan and spread evenly.<\/p>\n
Bake 55\u201365 minutes, or until a toothpick comes out clean. If browning too quickly, cover loosely with foil for the last 10 minutes.<\/p>\n
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.<\/p>\n
Make the Glaze:
\nWhisk powdered sugar and lemon juice until smooth. Adjust thickness with more juice or sugar if needed.<\/p>\n
Glaze the Cake:
\nDrizzle glaze over the cooled loaf. Let set before slicing.<\/p>\n
Serve:
\nSlice and enjoy with tea or coffee.<\/p>\n
Consejos
\nIf using frozen blueberries, toss them in flour before folding into batter.<\/p>\n
Add extra lemon zest or a drop of lemon extract for stronger flavor.<\/p>\n
Store in an airtight container at room temperature for up to 3 days.<\/p>\n
This loaf offers the perfect balance of citrusy lemon and sweet blueberries\u2014ideal for breakfast, a snack, or dessert.<\/p>\n\n