Some fruits were just made for each other, and then also made to go in cakes… Enter this lemon blueberry loaf cake. It is bursting with flavour in every bite, so much so that it’s hard to stop at one slice! Packed with fresh blueberries and topped with a lemon glaze, you’ll soon see why it is irresistible.
HOW TO MAKE THE LOAF
Lemon blueberry loaf cake couldn’t be easier to make! It comes together in around 10 minutes and there’s no stand or hand mixers required. See below for the steps.
- As the butter is melted, we want it to have enough time to cool down so it doesn’t start cooking the eggs when you add it. So start off by melting your butter in the microwave.
- Then you want to measure out all your dry ingredients and add them to a large mixing bowl. Give these a whisk to thoroughly combine them.
- In a medium-sized mixing bowl add both eggs and whisk. Once the eggs are whisked and you can’t see anymore spots of whites you can add the rest of your wet ingredients.
- Whisk your wet ingredients until combined.
- Make a well in your dry ingredients and pour the wet ingredients into it. Slowly incorporate the ingredients until they have come together.
- In a small bowl, mix your blueberries with 1 tsp of flour. This is so they don’t all sink to the bottom of the loaf. Fold in the blueberries until evenly distributed.
BAKING THE LEMON BLUEBERRY LOAF
Grease and line a 9×5” loaf pan to prepare the pan. I like to have a little bit of parchment paper overhanging so I can easily lift it out. Once you have your batter ready, pour it into the loaf pan and bake for 55-60 minutes.
You’ll want to check the loaf cake around 55 minutes. Test the loaf by poking it with a skewer, you’ll know if it needs more time if it comes out dirty.
MAKING THE GLAZE
In a medium-sized bowl, add your icing sugar and 1 tablespoon of milk. Then add 1 tablespoon of freshly squeezed lemon juice and stir. Continue adding 1 tsp of lemon juice until you reach a good consistency, it shouldn’t need any more than one additional tablespoon of lemon juice.
Ingredients
Loaf Cake
- 210 g All Purpose Flour
- 2 tsp Baking Powder
- 1/8 tsp Salt
- 1 cup White Sugar
- 55 g Butter Melted
- 2 Eggs
- 1 tsp Vanilla Essence
- 1 cup Sour Cream
- 3 tbsp Lemon Juice
- 2 tbsp Lemon Zest
- 1 cup Blueberries
Lemon Glaze
- 1 cup Icing Sugar
- 1 tbsp Milk
- 1-2 tbsp Lemon Juice
Instructions
Loaf Cake
- Preheat oven to 350F, grease and line a 9×5” loaf pan.
- In a small bowl melt the butter and set aside to cool.
- Add dry ingredients to a large bowl & mix.
- In a medium sized bowl whisk the eggs, then add the rest of the wet ingredients & mix until combined well.
- Pour wet ingredients into dry and incorporate together.
- Add blueberries and gently fold in until evenly distributed.
- Pour into your lined loaf pan & bake in the oven for 55-60 minutes. It’s ready when a skewer comes out clean.
- Let the loaf cool completely before glazing.
Lemon Glaze
- In a small bowl, add your icing sugar & milk. Then add lemon juice, 1 tsp at a time until you reach the desired consistency.
- Pour over the loaf cake.
[…] For more loaf cake recipes try my Lemon Blueberry Loaf Cake. […]