Description
This easy Lemon Blueberry Loaf Cake is bursting with juicy berries and bright lemon flavor, topped with a simple lemon glaze. Perfect for brunch, dessert, or snacking.
Ingredients
For the Loaf:
1½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1 tbsp lemon zest
¼ cup fresh lemon juice
½ cup milk
1 cup fresh or frozen blueberries
1 tbsp flour (for coating blueberries)
For the Lemon Glaze:
½ cup powdered sugar
1–2 tbsp fresh lemon juice
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
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In a bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream butter and sugar until light and fluffy.
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Beat in eggs one at a time. Stir in vanilla, lemon zest, and lemon juice.
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Add half of the flour mixture, then the milk, then remaining flour. Stir until just combined.
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Toss blueberries with 1 tbsp flour and fold into the batter.
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Pour into loaf pan and smooth the top.
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Bake for 50–60 minutes or until a toothpick comes out clean.
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Cool in the pan for 10 minutes, then transfer to a wire rack.
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Whisk together powdered sugar and lemon juice for glaze. Drizzle over cooled loaf.
Notes
- Do not overmix the batter to keep the loaf tender.
- Blueberries should be coated in flour to avoid sinking.
- Use fresh lemon juice for best flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: dessert
- Method: Baking
- Cuisine: american
