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Lemon Blueberry Loaf Cake

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Lemon Blueberry Loaf Cake is a moist, tender cake bursting with fresh blueberries and bright lemon flavor, topped with a tangy lemon glaze. Perfect for breakfast, brunch, or a light dessert.

Ingredients

Units Scale
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain Greek yogurt or sour cream
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon flour (for coating blueberries)
  • 3/4 cup powdered sugar
  • 1–2 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
  8. Pour batter into the prepared loaf pan and smooth the top.
  9. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. For the glaze, whisk powdered sugar and lemon juice until smooth, then drizzle over the cooled cake.

Notes

  • Coating blueberries with flour helps prevent them from sinking to the bottom.
  • Use Meyer lemons for a slightly sweeter lemon flavor.
  • The loaf keeps well for up to 3 days in an airtight container or can be frozen for up to a month.

Nutrition

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