Lemon Blueberry Loaf Cake
A tender, moist loaf cake bursting with fresh blueberries and bright lemon zest in every slice. Finished with a tangy lemon glaze, this cake is perfect for brunch or afternoon tea.
A bright and moist lemon blueberry loaf topped with a zesty lemon drizzle glaze.
Nutrition per serving
Ingredients
dry
wet
flavor
mix-ins
glaze
Instructions
Mix Dry Ingredients
Preheat oven to 175C and grease a 23x13cm loaf pan. In a large bowl, whisk together flour, sugar, and baking powder. Reserve 1 tablespoon of flour in a small bowl and toss blueberries in it to prevent sinking.
Combine Wet Ingredients
In a separate bowl, whisk together eggs, milk, vegetable oil, and lemon zest until well combined. Pour wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
Fold in Blueberries
Gently fold the flour-coated blueberries into the batter using a rubber spatula. Use slow folding motions to keep the blueberries whole and avoid streaking the batter purple.
Bake the Loaf
Pour batter into the prepared loaf pan and smooth the top. Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean with just a few moist crumbs. If the top browns too quickly, tent loosely with foil.
Glaze and Serve
Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack. Whisk together powdered sugar and lemon juice until smooth. Drizzle glaze over the warm loaf and let it set for 10 minutes before slicing.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.