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Lemon Blueberry Loaf Cake

Moist lemon blueberry loaf cake slice with tangy glaze and fresh blueberries
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A bright, tender cake bursting with juicy blueberries and sunny lemon flavor, finished with a tangy glaze. It's a simple, celebratory dessert perfect for any occasion.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon zest
  • 1/2 cup (120ml) plain Greek yogurt or sour cream
  • 1/4 cup (60ml) fresh lemon juice
  • 1 1/2 cups (170g) fresh or frozen blueberries
  • 1 tablespoon all-purpose flour (for coating berries)
  • 1 cup (120g) powdered sugar, sifted
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional, for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
  2. Whisk 2 cups flour, baking powder, baking soda, and salt in a medium bowl.
  3. Toss blueberries with 1 tablespoon flour in a small bowl until coated.
  4. In a large bowl, beat softened butter and granulated sugar with a mixer on medium-high for 2-3 minutes until light and fluffy.
  5. Beat in eggs one at a time, then mix in vanilla and 1 tablespoon lemon zest.
  6. With mixer on low, add 1/3 of the flour mixture, then half the yogurt and lemon juice. Repeat, ending with the last of the flour. Mix until just combined.
  7. Gently fold in the coated blueberries with a spatula.
  8. Pour batter into the prepared pan and smooth the top.
  9. Bake for 55-65 minutes, until a toothpick inserted comes out clean. Tent with foil if browning too quickly.
  10. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
  11. Whisk powdered sugar and 2-3 tablespoons lemon juice until smooth. Drizzle over cooled cake.

Notes

Coating blueberries in flour prevents sinking. Do not overmix batter. Ensure cake is completely cool before glazing. Can be made gluten-free with a 1:1 flour blend.

Nutrition

Find it online: https://www.stacksipsnack.com/lemon-blueberry-loaf-cake/