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Isabel · 65 min

Lemon Blueberry Loaf Cakes

Ultimate Lemon Blueberry Loaf Cake with Zesty Glaze

blueberrylemonloafdessertcake
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Lemon Blueberry Loaf Cakes

From Isabel

Is there anything better than the bright, sunny flavor of lemon and blueberry? This easy Lemon Blueberry Loaf Cake is the perfect way to bring a little sunshine into your kitchen! It's super moist thanks to the buttermilk and vegetable oil, bursting with sweet blueberries, and finished with a zingy lemon glaze. Trust me, this will be your new favorite afternoon treat! Why You'll Love This Recipe Extra Moist: Thanks to a secret ingredient (buttermilk!), this cake stays tender for days. Easy to Make: No need for a stand mixer! A couple of bowls and a whisk are all you need. Perfect Balance: The tart lemon glaze cuts beautifully through the sweet cake and juicy berries.

The recipe

Lemon Blueberry Loaf Cakes

Ultimate Lemon Blueberry Loaf Cake with Zesty Glaze

Prep
15 minCook
50 minTotal
65 minYield
portions
Author:
Isabel
Category:
Cakes & Loaves
Difficulty:
easy

Ingredients

Loaf

  • 260 grams Flour (All-Purpose)
  • 260 grams Granulated Sugar
  • 3 large Eggs
  • 120 ml Vegetable oil
  • 70 ml Lemon juice
  • 160 ml Buttermilk
  • 150 grams Blueberries
  • 14 grams Baking powder
  • 2 tablespoons Flour (for coating blueberries)

Lemon Glaze

  • 200 grams powdered sugar
  • 45 ml Lemon Juice

Method

  1. 01Combine the Wet Ingredients: In a large bowl, whisk together the sugar, eggs, vegetable oil, lemon juice, lemon zest, and buttermilk until smooth and well combined.
  2. 02Mix the Dry Ingredients: In a separate medium bowl, whisk together the 260g of flour, baking powder, and salt.
  3. 03Combine Batters: Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix! A few small lumps are okay.
  4. 04Prep the Berries: Toss the 150g of blueberries with the separate 2 tbsp of flour. Gently fold the coated blueberries into the cake batter.
  5. 05Bake: Pour the batter into a greased and parchment-lined loaf pan. Bake in a preheated oven at 170∘C (340∘F) for 50−60 minutes, or until a toothpick inserted into the center comes out clean.
  6. 06Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

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Lemon Blueberry Loaf Cakes

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