Blueberry Lemon Loaf Cake with Glaze

Blueberry Lemon Loaf Cake with Glaze

Introduction

This Blueberry Lemon Loaf Cake is the perfect balance of sweet, tart, and moist — a delightful treat that feels like sunshine in every bite. Fresh blueberries burst with flavor inside a soft, buttery lemon batter, and the simple lemon glaze on top adds a beautiful tangy finish. Whether you serve it for breakfast, brunch, or as an afternoon dessert with tea or coffee, this loaf will quickly become one of your favorites.

Ingredients

For the Loaf:

• 1/2 cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

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• 2 teaspoons pure vanilla extract

• 1/2 cup plain Greek yogurt (or sour cream)

• 2 tablespoons lemon juice (freshly squeezed)

• 1 tablespoon lemon zest

• 1 1/2 cups all-purpose flour

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• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

• 1 tablespoon flour (to coat blueberries)

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For the Lemon Glaze:

• 3/4 cup powdered sugar

• 1–2 tablespoons lemon juice (adjust for desired consistency)

Directions

1. Preheat the oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan and line it with parchment paper for easy removal.

2. Cream the butter and sugar together in a large bowl using an electric mixer until light and fluffy.

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3. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, and lemon zest.

4. Mix in the Greek yogurt (or sour cream) until the batter is smooth and creamy.

5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

6. Toss blueberries with 1 tablespoon of flour (this helps prevent them from sinking). Gently fold the blueberries into the batter.

7. Pour the batter evenly into the prepared loaf pan and smooth the top.

8. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay). If the top starts to brown too quickly, cover loosely with foil during the last 15 minutes.

9. Cool the loaf in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

10. Once cool, prepare the glaze by whisking powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf and let it set for about 10 minutes before slicing.

Serving Suggestions

Serve a thick slice slightly warm with a cup of coffee or iced tea. It’s also delicious toasted lightly with a bit of butter or cream cheese.

Storage

Wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. It can also be frozen (without glaze) for up to 2 months — just thaw and glaze before serving.

Conclusion

This Blueberry Lemon Loaf Cake is a cozy, bakery-style delight that’s as beautiful as it is delicious. The vibrant blueberries and fresh lemon flavor make it a perfect year-round bake — simple, fresh, and irresistibly moist.