Blueberry Lemon Loaf Cake

Cross section of lemon blueberry loaf cake with icing to show the texture and blueberries.

5 from 9 votes

Moist Blueberry Lemon Loaf, bursting with sunny flavor, and drizzled with a delicate lemon glaze, this recipe is a must-try.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 197kcal

Author: Rachel

Ingredients

1.5 cup all-purpose flour 192 grams
2 teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
2 eggs room temperature
½ cup sour cream or greek yogurt
¼ cup milk
1 teaspoon vanilla extract
2 tablespoon lemon juice
1 tablespoon lemon zest
⅓ cup vegetable oil
1 cup fresh or frozen blueberries divided, thawed and patted dry if frozen

Glaze

2 tablespoon lemon juice
2 cup powdered sugar

Instructions

Preheat oven to 350°F (177°C). line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter)
In a large bowl, combine the dry ingredients: 1.5 cup all-purpose flour2 teaspoon baking powder, and ½ teaspoon salt.
In a second large bowl, cream ½ cup granulated sugar, 2 eggs, and ½ cup sour cream together until smooth. Add ¼ cup milk, 1 teaspoon vanilla extract, 2 tablespoon lemon juice and 1 tablespoon lemon zest and mix until well combined.
One cup at a time, add the dry mixture into the wet ingredients, stirring after each addition. Do not overmix. Then fold or whisk in ⅓ cup vegetable oil in with a spoon.
Using a spoon, fold half of the 1 cup fresh or frozen blueberries into the batter, reserving half. Pour batter into the loaf pan. Sprinkle the last half of the blueberries over the top of the loaf.
Bake in the oven for 50-60 minutes. Allow to cool for about 10 minutes before removing to a wire rack to cool completely.
After loaf is completely cool, whisk together 2 tablespoon lemon juice and 2 cup powdered sugar. Drizzle over the loaf.

Notes

You can use fresh or frozen blueberries, but frozen tends to bleed more and make the cake purple. If you do use frozen blueberries, thaw them a bit and rinse and pat them dry.

To freeze loaf cake: Let the bread cool completely first and slice for individual servings if desired. Then wrap in plastic wrap, followed by foil and then place in a freezer safe airtight container or ziploc bag for up to 3 months. Thaw in the refrigerator or pop in the microwave for about 20 seconds on low power.

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