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Close up of lemon blueberry loaf cake.
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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
Cook Time55 minutes
Total Time1 hour 10 minutes
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.