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Lemon Blueberry Loaf Cake

A deliciously moist loaf cake that combines the zesty flavor of lemons with sweet blueberries, perfect for any occasion.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Dessert, Lemon Blueberry Cake, Loaf Cake, Sweet Treat
Servings: 10 slices
Calories: 230kcal

Ingredients

Dry Ingredients

  • 1.5 cups all-purpose flour Avoid using self-rising flour.
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt

Wet Ingredients

  • 0.5 cups unsalted butter, softened Ensure butter is softened to room temperature.
  • 1 cups granulated sugar
  • 2 large eggs Can be substituted with flax eggs.
  • 1 teaspoon vanilla extract
  • 0.5 cups buttermilk Can be substituted with regular milk + vinegar or lemon juice.
  • 1 zest lemon

Fruits

  • 1 cups fresh blueberries Frozen blueberries can be used without thawing.

Glaze

  • 1 cups powdered sugar
  • 2-3 tablespoons lemon juice

Instructions

Preparation

  • Preheat your oven to 350°F (175°C) and grease and flour the loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Mixing

  • In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.
  • Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and lemon zest.
  • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients, mixing until just combined.
  • Gently fold in the blueberries with a rubber spatula, being careful not to overmix.

Baking

  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Glazing

  • For the glaze, combine the powdered sugar and lemon juice in a small bowl until smooth and drizzle over the cooled cake.

Notes

Serve the loaf with a dollop of whipped cream, tea, or coffee. Store leftovers in an airtight container for 2-3 days or refrigerate for up to a week. Reheat slices in the microwave or oven as needed.