Go Back
Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake

A moist and fluffy lemon blueberry loaf bursting with fresh citrus flavor and juicy blueberries, topped with a sweet lemon glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: cake, Dessert, Petit déjeuner
Cuisine: Américaine
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • For the loaf:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup unsalted butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • ½ cup milk or yogurt
  • 1 tsp vanilla extract
  • 1 cup blueberries
  • 1 tbsp flour for blueberries
  • For the glaze:
  • 1 cup powdered sugar
  • 2 –3 tbsp lemon juice

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Loaf pan
  • Spatula
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until fluffy.
  4. Add eggs one at a time, then mix in lemon zest, juice, and vanilla.
  5. Alternate adding dry ingredients and milk/yogurt.
  6. Toss blueberries with 1 tbsp flour and fold into batter.
  7. Pour into pan and bake 50–60 minutes.
  8. Let cool completely.
  9. Mix glaze and drizzle over the loaf.

Notes

Coating blueberries in flour prevents them from sinking to the bottom.