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Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake

Lemon Blueberry Loaf Cake is a soft, moist quick bread bursting with juicy blueberries and bright lemon flavor, finished with a sweet citrus glaze. It's an easy homemade treat that's perfect for breakfast, brunch, dessert, or an afternoon coffee break.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American, western
Servings 10 people
Calories 285 kcal

Equipment

  • 9×5-inch loaf pan
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Measuring Cups and Spoons
  • Microplane or zester
  • Small bowl for the glaze
  • Wire cooling rack
  • Parchment paper, optional

Ingredients
  

For the Lemon Blueberry Loaf Cake

  • 1 3/4 cups all-purpose flour plus 1 tablespoon for blueberries
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1/2 cup vegetable oil or melted unsalted butter
  • 1/2 cup plain Greek yogurt or sour cream
  • 1/4 cup milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

For the Lemon Glaze

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest optional

Instructions
 

Step 1: Prepare the Pan

  • Preheat the oven to 350°F.
  • Grease a 9×5-inch loaf pan with baking spray or butter. For easier removal, line the pan with parchment paper and let a little hang over the sides.

Step 2: Mix the Dry Ingredients

  • In a medium bowl, whisk together 1 3/4 cups flour, baking powder, baking soda, and salt.
  • Set this bowl aside while you mix the wet ingredients.

Step 3: Mix the Wet Ingredients

  • In a large bowl, whisk together the sugar, eggs, oil, Greek yogurt, milk, lemon juice, lemon zest, and vanilla extract.
  • Whisk until the mixture looks smooth and well combined.

Step 4: Combine the Batter

  • Add the dry ingredients to the wet ingredients.
  • Stir gently with a spatula until just combined. Do not overmix, or the loaf may turn out dense.

Step 5: Add the Blueberries

  • Toss the blueberries with 1 tablespoon of flour in a small bowl.
  • Fold the blueberries gently into the batter. The flour helps keep them from sinking to the bottom.

Step 6: Bake the Loaf

  • Pour the batter into the prepared loaf pan and smooth the top.
  • Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • If the top browns too quickly, loosely cover it with foil during the last 10 to 15 minutes.

Step 7: Cool the Cake

  • Let the loaf cool in the pan for 15 minutes.
  • Carefully lift it out and place it on a wire rack. Let it cool completely before adding the glaze.

Step 8: Add the Lemon Glaze

  • In a small bowl, whisk together powdered sugar and lemon juice until smooth.
  • Drizzle the glaze over the cooled loaf. Let it set for a few minutes before slicing.
Keyword Lemon Blueberry Loaf Cake