Lemon Blueberry Loaf Cake

Ingredients

For the Loaf

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 tablespoon lemon zest
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 2 tablespoons lemon juice
• 1 1/4 cups blueberries
• 1 tablespoon flour, for the blueberries

For the Glaze

• 3/4 cup powdered sugar
• 1 1/2 tablespoons lemon juice

Substitutions

• In Lemon Blueberry Loaf Cake, a firm plant-based butter can replace dairy butter; use the same amount and expect a slightly different flavor.
• When making Lemon Blueberry Loaf Cake, use another fruit with similar moisture and keep the measured amount close to the recipe.

Instructions

Step 2: Mix dry ingredients

Whisk flour, baking powder, and salt.

Step 3: Mix the batter

Rub sugar with lemon zest, then beat with butter until light. Beat in eggs and vanilla. Add dry ingredients alternately with milk and lemon juice.

Step 5: Bake

Spread in the pan and bake 50 to 60 minutes, until a tester comes out with a few moist crumbs.

Step 6: Glaze

Cool 15 minutes in the pan, then transfer to a rack. Once fully cool, drizzle with the lemon glaze.

How to Store Leftovers

Cool Lemon Blueberry Loaf Cake completely before covering. Store it airtight at cool room temperature for up to 2 days, or refrigerate for up to 4 days if the kitchen is warm or the recipe contains fresh fruit.

How to Reheat

Serve Lemon Blueberry Loaf Cake at room temperature unless the recipe is intended warm. Heat individual portions briefly and avoid overheating frosting, glaze, or fruit filling.

Serving Ideas

• Coffee or tea
• Fresh blueberries
• Greek yogurt
• A brunch spread

Common Mistakes to Avoid

• Overmixing after flour is added.
• Cutting or frosting before cooling.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions