Lemon and blueberry work so well together and this Lemon Blueberry Loaf Cake is the perfect example of that. It's sweet yet tangy with hints of zesty lemon and sweet blueberry throughout each slice. It's topped with a zesty lemon glaze for added flavor.
This Lemon Blueberry Loaf Cake is super moist and tender. It has the perfect amount of sweetness so it works well for both breakfast and dessert. You can use fresh or frozen blueberries, but I like to use frozen since they're easy to have on hand year round. Tossing them in the flour mixture will help to keep them suspended throughout the cake.
Plus this cake is really easy to make and bakes in a 1 lb loaf pan in about an hour.
A FEW NOTES BEFORE WE GET STARTED
Room Temperature Ingredients:
Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Let's bake! Preheat oven to 350º F. Prep a 1 lb loaf pan by coating it with cooking spray and lining it with parchment that slightly overhangs on each side. In a stand mixer fitted with a paddle attachment, combine the butter, sugar, and lemon zest for 2-3 minutes on medium speed until light and fluffy. Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed.
Add in the sour cream and mix until combined. Add in the lemon juice. Scrape down the sides of the bowl. In a medium bowl whisk together the flour, baking powder, and salt.
Toss frozen blueberries in the flour mixture so they are fully covered. With the mixer on low, add in the flour mixture and mix just until combined. Bake the loaf for 55-58 minutes until a toothpick or knife inserted into the center comes out clean. Cool for 30 minutes on a cooling rack before gently running a knife along the edges and carefully using the overhanging parchment to lift the cake out of the pan.
Sift the powdered sugar into a medium bowl. Add in the lemon juice and whipping cream and whisk together. Once the cake has cooled, use a spoon to carefully drizzle the lemon glaze in a zig zag motion over the cake. Enjoy!
This Lemon Blueberry Loaf Cake is sweet yet tangy with hints of zesty lemon and sweet blueberry throughout each slice. It's topped with a zesty lemon glaze for added flavor.
Author:Marisa Guerra
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:10-12 servings
Category:Breakfast
Ingredients
Lemon Blueberry Loaf Cake
4 oz (½ cup) unsalted butter, softened
198 grams (1 cup) sugar
2 tbsp lemon zest
3 eggs
113 grams (½ cup) sour cream or plain greek yogurt
2 tbsp lemon juice
180 grams (1 ½ cups) flour
1 ½ tsp baking powder
¼ tsp salt
3 oz frozen blueberries
Lemon Glaze
85 grams (¾ cup) confectioners sugar
1 tbsp lemon juice
½ tbsp heavy whipping cream or milk
Instructions
Lemon Blueberry Loaf Cake
Preheat oven to 350º F.
Prep a 1 lb loaf pan by coating it with cooking spray and lining it with parchment that slightly overhangs on each side.
In a stand mixer fitted with a paddle attachment, combine the butter, sugar, and lemon zest for 2-3 minutes on medium speed until light and fluffy.
Add eggs, one at a time, scraping down the sides of the bowl with your spatula as needed.
Add in the sour cream and mix until combined. Add in the lemon juice. Scrape down the sides of the bowl.
In a medium bowl whisk together the flour, baking powder, and salt.
Toss frozen blueberries in the flour mixture so they are fully covered.
With the mixer on low, add in the flour mixture and mix just until combined.
Bake the loaf for 55-58 minutes until a toothpick or knife inserted into the center comes out clean.
Cool for 30 minutes on a cooling rack before gently running a knife along the edges and carefully using the overhanging parchment to lift the cake out of the pan.
Lemon Glaze
Sift the powdered sugar into a medium bowl.
Add in the lemon juice and whipping cream and whisk together.
Assembly
Once the cake has cooled, use a spoon to carefully drizzle the lemon glaze in a zig zag motion over the cake.
Enjoy!
Notes
You’ll need about 3 lemons total in order to have enough zest and juice.
The cake can be wrapped in plastic wrap or placed in an airtight container and kept at room temperature for up to five days. Its best enjoyed slightly warmed in the microwave.
