Lemon Blueberry Loaf Cake

Introduction

This Lemon Blueberry Loaf Cake is soft, moist, and bursting with fresh blueberries and bright lemon flavor. Topped with a sweet-tangy lemon glaze, this easy loaf cake is perfect for breakfast, brunch, or dessert and makes a beautiful addition to any table.

Ingredients

For the Lemon Blueberry Loaf

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ¼ cup fresh lemon juice
• 1 tbsp lemon zest
• ½ cup Greek yogurt or sour cream
• 1 tsp vanilla extract
• 1¼ cups fresh blueberries
• 1 tbsp flour (to coat blueberries)

For the Lemon Glaze

• 1 cup powdered sugar
• 2–3 tbsp fresh lemon juice
• ½ tsp lemon zest (optional)

Instructions

1. Prepare the Pan
   Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. Mix Dry Ingredients
   In a bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar
   In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.
4. Add Wet Ingredients
   Mix in lemon juice, lemon zest, Greek yogurt, and vanilla until smooth.
5. Combine Batter
   Gradually add dry ingredients to wet ingredients, mixing just until combined.
6. Fold in Blueberries
   Toss blueberries with 1 tbsp flour, then gently fold into the batter.
7. Bake
   Pour batter into prepared pan. Bake for 50–55 minutes, or until a toothpick comes out clean.
8. Cool & Glaze
   Cool loaf completely. Whisk glaze ingredients and drizzle over the top. Sprinkle with lemon zest if desired.

Tips for Best Results

• Use fresh blueberries for best texture
• Toss blueberries in flour to prevent sinking
• Don’t overmix the batter — keeps loaf tender
• Let loaf cool fully before glazing

FAQs

1. Can I use frozen blueberries?
Yes, use them frozen and do not thaw before adding.

2. Can I make this loaf dairy-free?
Yes, use dairy-free butter and coconut yogurt.

3. Why did my loaf sink in the middle?
Overmixing or underbaking can cause sinking.

4. Can I skip the glaze?
Absolutely — the loaf is delicious on its own.

5. Can I make this into muffins?
Yes! Bake at 350°F for 18–22 minutes.