Lemon Blueberry Loaf Cake with Glaze
This Lemon Blueberry Loaf Cake is soft, moist, and packed with fresh lemon flavor and juicy blueberries. Finished with a sweet lemon glaze, this easy loaf cake is perfect for breakfast, brunch, or a light dessert.
Ingredients
For the Lemon Blueberry Loaf
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- or ½ cup milk + 1 teaspoon lemon juice
- 1 cup blueberries fresh or frozen
- 1 tablespoon flour for coating blueberries
For the Lemon Glaze
- 1 cup powdered sugar
- 2 –3 tablespoons fresh lemon juice
- Optional: extra lemon zest for garnish
Instructions
- Preheat the Oven
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- Mix Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar
- In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes).
- Add Eggs and Flavoring
- Add eggs one at a time, mixing well after each. Stir in lemon zest, lemon juice, and vanilla extract.
- Combine Ingredients
- Add dry ingredients to the batter in batches, alternating with buttermilk. Mix gently until just combined.
- Fold in Blueberries
- Toss blueberries with 1 tablespoon flour and gently fold them into the batter.
- Bake
- Pour batter into the loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Glaze
- Whisk powdered sugar with lemon juice until smooth and pourable.
- Glaze the Cake
- Drizzle the glaze over the cooled loaf and allow it to set before slicing.
Video
Notes
📝 Notes
- Use fresh or frozen blueberries; toss them in a little flour to prevent sinking.
- Fresh lemon zest and juice give the loaf the brightest citrus flavor.
- Greek yogurt or sour cream keeps the cake moist and tender.
- Do not overmix the batter to maintain a soft, fluffy texture.
- Let the loaf cool completely before adding the lemon glaze.
- Adjust glaze thickness by adding more powdered sugar or lemon juice.
- Store the loaf covered at room temperature for up to 2 days or refrigerate for 4 days.
- Slices freeze well for up to 2 months; thaw at room temperature before serving.
🍽️ Nutrition Facts (Per Serving)
Calories: 340 kcal |Carbohydrates: 46 g |
Fiber: 2 g |
Sugars: 28 g |
Protein: 5 g |
Fat: 15 g |
Saturated Fat: 7 g |
Cholesterol: 70 mg |
Sodium: 210 mg |
Potassium: 140 mg |
Calcium: 60 mg |
Iron: 1.7 mg