This Lemon Blueberry Loaf Cake is the perfect snacking cake for Spring. An easy to make loaf using frozen blueberries and lemon zest for a great flavour. The loaf is topped off with a sweet glaze for a great finishing touch.

I’m back today with another delicious lemon and blueberry recipe! Last week I posted Blueberry Lemon Puff Pastries and they are so good! And if you’ve been following along for any time at long, you’ll know my love for Loaf Cakes. They are generally easy to make, there is no decorating required and you can eat them for Breakfast!

Check out more Easy Loaf Cake Recipes!

What Is This Loaf Cake Like

• Difficulty – This is a pretty straight forward recipe to make. See the recipe notes section below to make sure your get your loaf just right.
• Taste – It’s all about spring fresh flavours with this loaf The loaf is sweet, loaded with blueberries with a hint of lemon flavour. It stays moist for days.
• Serving – This loaf makes about 10 servings. Of course, you can cut your slices smaller to serve more or cut them larger to serve less. And in the recipe card at the end of the post you can adjust serving sizes of the recipe.

Ingredients

• Flour – This recipe uses all purpose flour.
• Baking powder – This is the leavening agent used for the loaf cake.
• Salt – Regular table salt helps enhance flavours in the cake.
• Sugar – I used granulated white sugar.
• Sour cream – I used sour cream for the wet component for the cake
• Eggs – Large eggs at room temperature
• Lemon zest – This recipe uses lemon zest for the lemon component.
• Vanilla extract – Vanilla extract is often used in baking to help enhance the flavours.
• Butter – For the fat in the cake, this recipes uses unsalted butter at room temperature.
• Blueberries – I used frozen blueberries for this recipe.

NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line and grease an 8 x 4 inch loaf tin. Set aside.
2. Sift dry ingredients – Sift together the flour, baking powder and salt. Set aside.
3. Combine sugar and lemon zest – Combine the sugar with the lemon zest. Using your finger tips, combine the zest into the sugar.
4. Mix butter, sugar and eggs – In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
5. Add flour and sour cream – In three additions add the flour and sour cream, starting with the flour mixture.
6. Combine blueberries and flour – In a small bowl, gently toss the frozen blueberries in the one tablespoons of flour and set aside. Gently stir until just combined.
7. Bake – Pour into prepared pan and bake for about 50 – 55 minutes or until a toothpick inserted into the centre comes out clean.
8. Cool cake – Leave to cool about 5 minutes on a wire rack. Remove cake from pan and peel off parchment paper. Leave to cool completely on wire rack.
9. Make glaze – Combine milk, icing sugar and vanilla extract. Whisk until it’s smooth, about one minute.
10. Glaze and serve – Drizzle the glaze over the cooled cake. Allow the glaze to set before storing in a container.
11. Cake will keep for about 3 days in an airtight container.

Recipe Tips

• Measure ingredients correctly – It’s easy to incorrectly measure ingredient and this often leads to undesirable baking results. If you can, use scales when baking. If not, make sure you measure all the cups correctly.
• Beat the butter, sugar and eggs until fluffy – This step is very important. When you are finished mixing these ingredients should be very light, pale yellow and fluffy. The process could take up to 6 minutes or so. This is what helps give the cake a lighter and fluffier texture, so make sure to mix properly.
• Use parchment paper to line your pan – It will make it easier to remove after it’s baked
• Check for the top browning – Check the cake at the halfway mark, if it’s browning too quickly, place a sheet of aluminum foll over the top for the remaining baking time.
• Don’t over bake the cake – Remember all ovens are different. When a toothpick inserted into the centre comes out clean, the cake is baked.

Substitutions

• Sour cream – you can substitute plain natural yogurt, Greek yogurt or even buttermilk.
• Lemon juice and zest – this cake can be changed using other citrus flavours like orange, lime or grapefruit. They will all work.
• Frozen blueberries – You can use fresh blueberries. Keep in mind that if using fresh blueberries, the cake may bake quicker because of less moisture being released into the cake.

Serving and Storage

• Serving the loaf cake
  • Serve with butter
  • Great with fresh whipped cream
  • Why not try Homemade Lemon Curd as a topping for a great treat
  • And of course, a cup of tea or coffee

• Storing the cake
  • Store in an airtight container on the counter up to three days
  • To freeze, wrap in freezer proof wrap (like plastic warp), and place in an airtight container. Will keep up to a month in the freezer. If freezing the cake, freeze it unglazed.

Frequently Asked Questions

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This Blueberry Lemon Puff Pastry Recipe is perfect for spring or Easter. Cute little Easter shaped pastries filled with lemon curd and blueberry compote. Absolutely deliciously sweet and light and would make a great addition to a brunch table.

Check out this recipe

Blueberry Lemon Muffins

Muffins make a great snack, breakfast or even an addition to a brunch. These Blueberry Lemon Muffins take no time to put together and are great fresh out of the oven. With the addition of fresh lemon zest and juice, these have a bit of a tangy flavour. It goes so great with the sweetness from the fresh blueberries.

Check out this recipe

Lemon Blueberry Swiss Roll Cake

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US CustomaryMetric

Lemon Blueberry Loaf Cake

This Lemon Blueberry Loaf Cake is the perfect snacking cake for Spring. An easy to make loaf using frozen blueberries and lemon zest for a great flavour. The loaf is topped off with a sweet glaze for a great finishing touch.

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Breakfast, Brunch, Dessert

Cuisine: North American

Keyword: blueberry recipes, loaf cake, quick bread

Servings: 10 servings

Calories: 297kcal

Author: Julia Pinney

Ingredients

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• pinch salt
• 1/2 cup butter at room temperature
• 1 cup granulated white sugar
• Zest of one lemon
• 3 eggs at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 1 1/2 cups blueberries
• 1 tbsp flour

For the Glaze

• 1 cup icing sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla extract

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line and grease an 8 x 4 inch loaf tin. Set aside.
• Sift together the flour, baking powder and salt. Set aside.
• Combine the sugar with the lemon zest. Using your finger tips, combine the zest into the sugar.
• In the bowl of your electric mixer, beat the butter on high speed for about 30 seconds. Add the sugar and continue to beat for about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
• In three additions add the flour and sour cream, starting with the flour mixture.
• In a small bowl, gently toss the frozen blueberries in the one tablespoons of flour and set aside. Gently stir until just combined.
• Pour into prepared pan and bake for about 50 – 55 minutes or until a toothpick inserted into the centre comes out clean.
• Leave to cool about 5 minutes on a wire rack. Remove cake from pan and peel off parchment paper. Leave to cool completely on wire rack.
• Combine milk, icing sugar and vanilla extract. Whisk until it's smooth, about one minute.
• Drizzle the glaze over the cooled cake. Allow the glaze to set before storing in a container.
• Cake will keep for about 3 days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Lemon Blueberry Loaf Cake

Amount Per Serving (1 serving)

Calories 297 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 0.4g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 84mg28%

Sodium 183mg8%

Potassium 82mg2%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 23g26%

Protein 4g8%

Vitamin A 474IU9%

Vitamin C 2mg2%

Calcium 79mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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