Description
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
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- 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
- Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in yogurt, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- 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
- Serving Size: 1 slice
- Calories: 270
- Sugar: 23g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg