Go Back
Blueberry Loaf Cake

Lemon Blueberry Loaf Cake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1½ cups (190g) all-purpose flour, divided (reserve 1 tablespoon)
  • 1½ tsp baking powder
  • ½ tsp fine sea salt
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • ½ cup (120ml) sour cream, at room temperature
  • ¼ cup (60ml) whole milk, at room temperature
  • 1½ cups (225g) fresh blueberries
  • 1 cup (120g) powdered sugar, sifted
  • 2 to 3 tbsp fresh lemon juice

Method
 

  1. Preheat the oven to 350°F. Grease and line an 8½ x 4½-inch loaf pan. Whisk the flour (minus the reserved tablespoon), baking powder, and salt in a bowl.
  2. Beat the butter and sugar for 3 minutes until fluffy. Add eggs one at a time, then the lemon zest and vanilla.
  3. Alternately fold in the flour mixture and milk, starting and ending with flour. Toss blueberries with the reserved flour, then gently fold them in.
  4. Pour batter into the pan and bake 55 to 65 minutes, until a toothpick comes out with only moist crumbs. Cool in the pan 10 minutes, then lift out and cool completely.
  5. Whisk the powdered sugar with lemon juice until thick but pourable. Drizzle over the cooled loaf, slice, and serve.

Notes

The loaf is best enjoyed at room temperature; chill it for 30 minutes before slicing for clean cuts. Frozen blueberries work well without thawing; toss them with flour directly from the freezer.