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Lemon Blueberry Cake

Lemon Blueberry Loaf Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups plus 1 tbsp all-purpose flour
  • 2 tsp baking powder
  • ¼ tsp fine sea salt
  • 1 cup granulated sugar
  • Zest of 2 large lemons
  • ½ cup unsalted butter, melted and cooled slightly
  • 2 large eggs, at room temperature
  • ½ cup full-fat sour cream
  • ¼ cup whole milk
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1 cup powdered sugar
  • 2 to 3 tbsp fresh lemon juice

Method
 

  1. Heat oven to 350°F, grease and line a 9x5-inch loaf pan. Rub lemon zest into sugar for 1 minute.
  2. Whisk in melted butter, eggs one at a time, sour cream, milk, and vanilla until smooth.
  3. Whisk flour, baking powder, salt. Stir wet into dry until almost combined. Toss blueberries with 1 tbsp flour, fold in gently.
  4. Scrape into pan, bake 50 to 55 minutes until toothpick clean. Cool in pan 10 minutes, then on rack.
  5. Whisk powdered sugar and lemon juice, drizzle over cooled cake. Let set 15 minutes before slicing.

Notes

If using frozen blueberries, fold them in straight from the freezer (do not thaw) and add 5 minutes to the bake time.