Lemon Blueberry Loaf Cake with a Lemon Glaze

A Lemon Blueberry Loaf Cake is a delightful dessert that combines the tangy flavor of lemons with the sweetness of blueberries. The cake is typically made with a moist and tender batter, and fresh or frozen blueberries are folded into the mix. Lemon zest or juice is added to enhance the citrusy flavor. Once baked to perfection, the cake is often topped with a luscious lemon glaze, which adds a sweet and tangy finish. The result is a delicious loaf that balances the tartness of lemons with the burst of flavor from juicy blueberries, making it a perfect treat for citrus and berry lovers alike.

Course Breakfast, Dessert

Cuisine American

Keyword Bakery, baking, Blueberries, Citrus, Dessert, Homemade, Hot and sweet, juicy, Lemon Blueberry, Lemon Glaze, Loaf Cake, Moist, Recipe, Summer, Summer Treat, Zesty

Prep Time 10

Cook Time 1

Servings 6 People

Ingredients

Cake

½ Cup Unsalted Butter Soft or Melted
1 Cup Granulated Sugar
3 Eggs Room Temperature
1 tsp Vanilla Extract
¼ Cup Sour Cream
1 Tbsp Lemon Zest
¼ Cup Lemon Juice 1 Large Lemon
½ Cup Milk
1 ¾ Cup All Purpose Flour
3 tsp Baking Powder
½ tsp Salt
1 Tbsp Cornstarch
1 Cup Blueberries
1 Tbsp Flour

Glaze

1/2 Cup Powdered Sugar
1 Tbsp Lemon Juice
1/2 tsp Vanilla Extract
1-2 tsp Milk
Top with extract lemon zest if desired

Instructions

Pre-heat oven to 350 degrees.
In a medium bowl, add together flour, baking powder, salt, and cornstarch.
To a mixer, cream together butter and sugar for 2-3 minutes or until pale in color. On low, add in 1 egg at a time, followed by vanilla extract, sour cream, and lemon zest.
Add in half of the dry ingredients followed by the milk, dry ingredients, and last lemon juice. Mix on medium speed for 1-2 minutes. Take off the mixer. Scrap the bottom and sides with a spatula.
To the same bowl you mix the dry ingredients in, add blueberries and 1 tbsp of flour. Stir till coated. This helps the blueberries not sink to the bottom of the pan during cooking. Fold ¾ of the blueberries into the batter.
To a 9” x 5” loaf pan, add parchment paper and spray with non-stick cooking spray. Pour batter into loaf pan and top with remaining blueberries.
Bake for 50-60 minutes. The loaf is done when you can insert a toothpick, and it pulls clean. Place it on a wire rack and let it cool for 20 minutes. Remove the loaf from the pan and parchment paper and let it completely cool.
For the glaze, mix powdered sugar, lemon juice, vanilla extract, and milk. Add a little bit of milk at a time until you get the desired consistency. Pour over the loaf once it has completely cooled. Top with lemon zest, if you desire.