Blueberry Lemon Loaf Cake is filled with tart lemon and juicy blueberries. Step-by-step photos help you make this loaf cake, don't forget to top it with a lemon glaze and good luck putting the fork down!
Do you have a lemon tree? If you don't go plant one now! Seriously one of the best investments. Especially here in So Cal when we have sunny weather pretty much year-round.
I love being able to go pick a fresh lemon for my morning hot tea or when I feel like whipping up some lemon loaf.
Like I did here in this Blueberry Lemon Loaf.
Guys, I think this is one of my all-time top 10 recipes. The lemon glaze is just drinkable and then the lemon cake. Ugh yes, I am all about it.
So were my sisters. Katherine "Literally I could have eaten the whole cake in one sitting" Lydia "Where is the rest of that cake, why would you take it away from me?!"
Let's get to the recipe.
What ingredients do you need
Mostly pantry staples which is great.
- All-Purpose Flour. Flour binds everything together and builds the structure. We'll also toss the blueberries in a little flour this helps prevent them from sinking to the bottom of the cake.
- Baking Powder. This dry chemical leaving agent helps provide lift and lightness to the loaf cake.
- Salt. Just a smidge helps balance out all of the flavors.
- Granulated/ Caster Sugar. Wouldn't be cake without sugar.
- Fat. For this cake we use both butter and oil, just a little bit of oil helps make sure this cake stays moist for days! But all oil would not provide good flavor, so use the butter!!
- Eggs. Eggs not only add color they also add structure to the baked cake. Make sure your eggs are at room temperature so that they can evenly combine with the rest of the ingredients.
- Lemon. Zest your lemon first to get all of the lemon zest you need then juice it.
- Sour Cream. I've also used Greek yogurt. Both provide an insane amount of moistness to the cake!
- Blueberries. You can use fresh or frozen but if using frozen do not let them thaw, otherwise, they will bleed and give you a weird blueberry color all over the cake. Another easy blueberry recipe is my banana blueberry muffins.
The lemon glaze is optional, if you're trying to cut back but come on, its soo good!! DO IT!
- Confectioners/ Powdered Sugar
- Fresh lemon zest and juice
If you love blueberries you gotta try my blueberry pie recipe.
How do you make a blueberry lemon loaf cake
While we are calling this a cake you could also call it a bread if you wanted. But I think it's sweet enough to be referred to as a cake.
Start by preheating your oven and greasing a 9X5 loaf pan.
Then in a medium bowl whisk together the all-purpose flour, baking powder, and salt.
In another bowl or liquid measuring cup mix together the sour cream and lemon juice set aside.
Mix together the blueberries and flour, so each blueberry is evenly coated, set aside.
In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with handheld electric mixer combine sugar, butter, and oil for 3-4 minutes.
The mixture should be very thick and fluffy. Add in the first egg and lemon zest and mix until fully combined. Scrape down the bowl then add the next egg.
Gently fold the prepared dry ingredients into the butter-sugar mixture, it will seem awfully thick, that is totally fine.
Next, gently fold in the sour cream lemon mixture, and finally the blueberries.
It's important to be careful with the mixing, you don't want to overmix and overdevelop the gluten.
Then pour the batter into the prepared pan and bake for 55-60 minutes or until a toothpick comes out clean.
While the cake is cooling make the lemon drizzle.
How do you make a lemon glaze
This is stupidly easy. It's also stupid good.
In a large bowl whisk together the powdered sugar, lemon juice, and 2 tablespoons of lemon juice.
Mix together and if the mixture is too thick add a splash of lemon juice at a time until desired consistency. You may not use the full remaining tablespoon of lemon juice.
Drizzle on top of the cake and use an offset spatula to spread into an even layer.
I prefer to store the cake in an airtight container in the fridge.
The loaf cake is moist, soft and the juicy blueberries add to every bite. I prefer to keep this cake in the fridge and eat it chilled. Trust me do it. So darn tasty.
My mom even found the loaf cake in the fridge and clearly, there were fork marks all over it so she decided to eat some to clean it up so you couldn't see any more fork marks.
When someone leaves a fork inside the container you know its good because clearly every time you walk past the fridge you need a bite.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 187 grams (1 ½ cup) All-Purpose Flour
- 1 ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 266 grams (1 ⅓ cup) Granulated/ Caster Sugar
- 5oz (10 Tablespoons) Unsalted Butter, at room temperature
- 1oz (2 Tablespoons) Vegetable Oil
- 2 Large Eggs, at room temperature
- 1 Heaping Tablespoons Fresh Lemon Zest
- 3 Tablespoons Fresh Lemon Juice
- 4oz (½ cup) Sour Cream or Greek Yogurt
- 6oz (1 cup) Blueberries, fresh or frozen (if using frozen do not let them thaw)
- 1 Tablespoon of All-Purpose Flour
- 180 grams (1 ½ Cup) Confectioners/ Powdered Sugar, sifted
- 2-3 Tablespoons Fresh Lemon Juice
- 1 Teaspoon Fresh Lemon Zest
- Preheat oven to 350F/180C and grease a 9X5 loaf pan.
- In a medium bowl combine flour, baking powder, and salt. Set aside. In a small bowl or liquid measuring cup mix together the sour cream and lemon juice then set aside. Mix together the blueberries and flour, so each blueberry is evenly coated, set aside.
- In the bowl of an electric mixer combine sugar, butter, and oil for 3-4 minutes. The mixture should be very thick and fluffy. Add in the first egg and lemon zest and mix until fully combined. Scrape down the bowl then add the next egg.
- Gently fold the dry ingredients into the butter mixture. Then gently fold in the sour cream mixture, and finally the blueberries. You don't want to overmix and overdevelop the gluten.
- Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack in the pan for at least thirty minutes then place the wire rack on top of the cake and gently and carefully flip upside down to invert the cake onto the wire rack to cool completely.
- Once the cake is cooled prepare the lemon glaze. In a bowl combine powdered sugar, lemon zest, and 2 tablespoons of lemon juice. Whisk together if the mixture is too thick add a splash of lemon juice at a time until desired consistency. Drizzle on top of the cake. Store cake in an airtight container in the fridge.
- Prep Time: 10
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: loaf cake, lemon glaze, lemon blueberry cake, lemon recipe, blueberry recipe, quickbread
This recipe and photos were updated as of January 22, 2020. The original was posted on March 2, 2016.