Here’s a bright and delicious Blueberry Lemon Loaf Cake with Glaze—moist, tender, and full of fruity and citrusy flavor.
Ingredients (for 1 loaf)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream or plain yogurt
- 2 tbsp lemon juice
- 1 tbsp lemon zest (from 1 lemon)
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp lemon juice (adjust for desired consistency)
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan, or line with parchment paper.
2. Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Gently toss blueberries with 1–2 tsp flour to prevent sinking.
3. Cream Butter and Sugar
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, lemon juice, and lemon zest.
4. Combine Wet and Dry Ingredients
- Alternately add dry ingredients and sour cream to the butter mixture, beginning and ending with dry ingredients.
- Fold in blueberries gently.
5. Bake
- Pour batter into prepared loaf pan.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Add Glaze
- In a small bowl, mix powdered sugar with lemon juice until smooth.
- Drizzle over the cooled loaf.
Tips
- For extra flavor, add 1/2 tsp almond extract with the vanilla.
- If using frozen blueberries, toss them lightly in flour to prevent them from turning the batter blue.
- Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
I can also give a moist version using yogurt instead of butter, which makes the loaf extra tender and tangy. Do you want me to share that version?
