Lemon Blueberry Loaf Cake with Glaze
This lemon blueberry loaf cake is a soft, moist, and flavorful treat packed with fresh citrus and juicy berries. The combination of bright lemon zest, tender crumb, and sweet-tangy glaze creates a perfectly balanced dessert that’s easy to make and hard to resist.Ideal for breakfast, brunch, or a simple afternoon snack, this loaf cake delivers bakery-style results with minimal effort.
Ingredients
- 190 g 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 115 g ½ cup unsalted butter, softened
- 200 g 1 cup granulated sugar
- 2 large eggs
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 120 ml ½ cup milk or yogurt
- 150 g 1 cup blueberries (fresh or frozen)
- 1 tbsp flour for coating blueberries
For the Lemon Glaze
- 120 g 1 cup powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions
- Preheat your oven to 175°C (350°F) and line a loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon juice and lemon zest.
- Gradually add the dry ingredients, alternating with the milk or yogurt. Mix until just combined.
- Toss the blueberries with 1 tablespoon of flour, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the loaf cool completely in the pan before removing.
- For the glaze, whisk together powdered sugar and lemon juice until smooth.
- Drizzle the glaze over the cooled loaf and let it set before slicing.