This lemon blueberry loaf cake is the perfect solution to dessert when unexpected company is incoming.
Preheat oven to 350 degrees. Grease loaf pan with butter or oil.
Cream together the butter and sugar and then add in the beaten eggs.
Add the lemon zest.
Cut into 8-12 slices. Alternatively, cut eight slices then divide each into 6 bars, which makes the perfect size for serving on a dessert tray or cookie platter.
You can use fresh fruit or frozen blueberries. Either way, this blueberry loaf cake will taste great, but frozen berries may “bleed” into the cake batter.
Makes 8-12 servings cut as slices; 48 servings when divided into bars.