Blueberry Lemon Loaf Cake

Blueberry Lemon Loaf Cake

This blueberry lemon loaf cake is light and moist, and chock full of blueberries. The lemon glaze is made with confectioner’s sugar, freshly squeezed lemon juice, and a bit of lemon zest. The glaze is sweet yet tart and compliments the cake so well. It’s also super easy to make and goes perfectly at breakfast, brunch, afternoon snack, or dessert.

Gather up your ingredients.

Ingredients for Blueberry Lemon Loaf Cake

Line the bottom of a loaf pan with parchment paper and spray bottom and all sides with non-stick cooking spray.Preheat the oven to 350 degrees.  

In a medium bowl, whisk together the flour, baking soda, and salt.  Set aside.

In a small bowl, whisk together the milk, grated lemon zest, and lemon juice.

Set Whisked Ingredients Aside

In another small bowl, gently toss the blueberries with the remaining teaspoon of flour. 

Using a large mixer bowl, cream the butter until fluffy, about 2 minutes.  Slowly add in the sugar and let the mixer go for about another 2 minutes, until the mixtures is light and fluffy, scraping the sides as necessary.

Add the eggs, one at a time.

Turn the mixer to low speed and slowly alternate the dry and wet ingredients until they are fully incorporated.  

Fold in the blueberries, stirring gently with a spatula to combine.

Fold in the blueberries with a spatula

Pour the cake mixture into the loaf pan, using a spatula to evenly distribute the batter.  

Evenly distribute the batter in the loaf pan

Bake at 350 for 50-60 minutes.  The cake is ready when the top is golden brown and a cake tester comes out clean.

Let the loaf cake cool for 10 minutes in the pan before removing to wire rack.

Let the cake cool for about 10 minutes in the pan, then turn it out onto a wire rack to continue cooling all the way through, about 1 hour.

To make the glaze, whisk together the confectioners sugar, lemon zest, and lemon juice.

Pour evenly over the top of the cake and let set, about 10 minutes.

Blueberry lemon loaf cake will stay fresh in an airtight container for up to 4 days.

NOTE: If you would like to use frozen blueberries, just take them straight from the freezer and toss them in with flour just before adding them to the batter. Do not defrost them first or the blueberries will bleed and discolor the batter.

NOTE: If you would like to freeze the cake, do so before applying the glaze. To freeze, wrap in plastic wrap and then put into a freezer bag. Cake will stay fresh up to 3 months in the freezer. To defrost, remove from the freezer and let thaw overnight on the counter. You can glaze the cake once it has thawed.

If you love this blueberry lemon loaf cake recipe, you may also like my blueberry muffins, lemon poppyseed muffins, and chocolate chip zucchini bread.

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Blueberry Lemon Loaf Cake

Blueberry Lemon Loaf Cake

Blueberry lemon loaf cake that moist, easy to make, and full of blueberries. Easy lemon glaze made with lemon juice, lemon zest, and confectioners sugar lends a sweet, tart compliment to the cake.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Ingredients

For the cake:
2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk
1 tablespoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon all-purpose flour for dusting blueberries
1 cup fresh blueberries
1/2 cup unsalted butter, softened
1-1/4 cups granulated sugar
2 large eggs

For the Lemon Glaze
3/4 cup confectioners sugar
1/4 teaspoon lemon zest
1 1/2 tablespoons freshly squeezed lemon juice

Instructions

For the Cake

1. Line the bottom of a loaf pan with parchment paper and spray bottom and all sides with non-stick cooking spray.Preheat the oven to 350 degrees.  
2. In a medium bowl, whisk together the flour, baking soda, and salt.  Set aside.
3. In a small bowl, whisk together the milk, grated lemon zest, and lemon juice.
4. In another small bowl, gently toss the blueberries with the remaining teaspoon of flour. 
5. Using a large mixer bowl, cream the butter until fluffy, about 2 minutes.  Slowly add in the sugar and let the mixer go for about another 2 minutes, until the mixtures is light and fluffy, scraping the sides as necessary.
6. Add the eggs, one at a time.
7. Turn the mixer to low speed and slowly alternate the dry and wet ingredients until they are fully incorporated.  
8. Fold in the blueberries, stirring gently with a spatula to combine.
9. Pour the cake mixture into the loaf pan, using a spatula to evenly distribute the batter.  
10. Bake at 350 for 50-60 minutes.  The cake is ready when the top is golden brown and a cake tester comes out clean.
11. Let the cake cool in the pan for 10 minutes, then turn it out and set it onto a wire rack to finish cooling, about 1 hour.

For the Glaze:

1. Whisk together the confectioners sugar, lemon zest, and lemon juice.
2. Pour evenly over the top of the cake and let set, about 10 minutes.

Notes

Blueberry lemon loaf cake will stay fresh in an airtight container for up to 4 days.

NOTE: If you would like to use frozen blueberries, just take them straight from the freezer and toss them in with flour just before adding them to the batter. Do not defrost them first or the blueberries will bleed and discolor the batter.

NOTE: If you would like to freeze the cake, do so before applying the glaze. To freeze, wrap in plastic wrap and then put into a freezer bag. Cake will stay fresh up to 3 months in the freezer. To defrost, remove from the freezer and let thaw overnight on the counter. You can glaze the cake once it has thawed.

Keywords: blueberry cake, loaf cake, blueberry lemon loaf cake

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