Moist Lemon Blueberry Loaf Cake
I’m sure the picture of this moist lemon blueberry loaf cake got you here… at least it did for me. This lemon loaf cake is the best spring-time cake recipe. Period.
Made with fresh lemons and blueberries, this recipe produces a warm, soft, moist bread that is perfect for your next party. Whether it’s an Easter gathering, a Mother’s Day celebration, or just for fun, you MUST make this recipe! Everyone that makes it absolutely loves it and I know you will too.
Let’s take the pictures you see on the screen and get this lemon loaf cake into your home. In this step-by-step recipe post, I’ll show you exactly how to make this masterpiece. Let’s jump into it!
Watch How To Make Moist Lemon Blueberry Loaf Cake
What Makes The Best Lemon Blueberry Loaf Cake
This lemon blueberry loaf cake is as good as it looks. The lemony outside created the golden-brown texture that complements the blueberry taste well. The inside is warm, moist, and filled with blueberries, making this the ultimate spring treat.
To make the best lemon blueberry loaf cake, the finished product must be:
- Golden-brown with a bit of texture on the outside
- Warm, soft, and moist on the inside
- Filled with blueberries yet the bread tastes like lemon
- Drizzled with a lemon glaze for an extra kick
If we nail these four criteria, we’re well on our way to perfecting this recipe and creating a treat so tasty you won’t stop talking about it…
Table Of Contents: Links In This Post
- Ingredients Needed
- How To Make Moist Lemon Blueberry Loaf Cake
- Storing Your Leftovers
- Tide & Thyme Recipe
- Frequently Asked Questions
Ingredients Needed For This Loaf Cake Recipe
Are you ready to make this lemon blueberry loaf cake? Let’s take a look at the ingredients needed to make this baking masterpiece.
Lemon Blueberry Loaf Cake
- 1 stick 8 tablespoons soft salted butter
- 1/2 cup granulated sugar
- 1 zest of med-large lemon
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup blueberries I prefer frozen but you can also use fresh
- 2 tablespoons blueberry jam
Glaze To Top
- 1 cup powdered sugar
- 3 tablespoons juice from lemon
How To Make Moist Lemon Blueberry Loaf Cake
- Preheat the oven to 375 degrees F. Grease a loaf pan (9×5 inch).
- In a kitchen aid standing mixer bowl, add butter, 1/2 cup sugar, and lemon zest. Mix until combined (about 1-2 minutes on medium speed). Scrap down sides.
- Add the sour cream and vanilla, mixing again (about 1-2 minutes) until smooth.
- Add in the eggs, and mix again.
- Add the flour, baking powder, and salt. Mix on low 1-2 minutes until batter is smooth.
- Fold in 1/2 cup blueberries.
- Spoon half the batter into the prepared pan. Swirl in 1 tablespoon of blueberry jam, leaving a few streaks of jam throughout the batter. Add the remaining batter and then swirl in the remaining 1 tablespoon jam.
- Place in oven and bake for 50-55 minutes, or until center is set and a tooth pick comes out clean. Let cool before glazing.
- Make the glaze. In a small bowl, whisk together the powdered sugar, and lemon juice until smooth and drippy.
- Drizzle the glaze over the cake. Slice and enjoy!
Storing Your Leftovers
This recipe makes a fairly large loaf of bread. It’s unlikely that you’ll eat it all in one sitting (unless you’re my husband)… Storing your leftovers is just like storing any other cake or bread. You want to keep it sealed in an air tight container to avoid the bread from becoming stale.
When you’re looking to enjoy a piece of this loaf cake at a later date, simply warm it up in the microwave for about 30 seconds. I like to top it with butter or any leftover glaze. That gives it the fresh feeling from when it first came out of the oven.
Tide & Thyme Recipe
Lemon Blueberry Loaf Cake
Equipment
- Kitchen Aid Standing Mixer (sub for mixing bowl and electric hand-mixer)
- Bread Pan
- Rubber Spatula
- Measuring Cups (teaspoon, tablespoon, 1/2 cup, 1 cup)
Ingredients
LOAF CAKE
- 1 stick 8 tablespoons soft salted butter
- 1/2 cup granulated sugar
- 1 zest of med-large lemon
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 cup blueberries I prefer frozen but you can also use fresh
- 2 tablespoons blueberry jam
GLAZE
- 1 cup powdered sugar
- 3 tablespoons juice from lemon
Instructions
- Preheat the oven to 375 degrees F. Grease a loaf pan (9×5 inch).
- In a kitchen aid standing mixer bowl, add butter, 1/2 cup sugar, and lemon zest. Mix until combined (about 1-2 minutes on medium speed). Scrap down sides.
- Add the sour cream and vanilla, mixing again (about 1-2 minutes) until smooth.
- Add in the eggs, and mix again.
- Add the flour, baking powder, and salt. Mix on low 1-2 minutes until batter is smooth.
- Fold in 1/2 cup blueberries.
- Spoon half the batter into the prepared pan. Swirl in 1 tablespoon of blueberry jam, leaving a few streaks of jam throughout the batter. Add the remaining batter and then swirl in the remaining 1 tablespoon jam.
- Place in oven and bake for 50-55 minutes, or until center is set and a tooth pick comes out clean. Let cool before glazing.
- Make the glaze. In a small bowl, whisk together the powdered sugar, and lemon juice until smooth and drippy.
- Drizzle the glaze over the cake. Slice and enjoy!
Notes
That’s all for this moist lemon blueberry loaf cake recipe! If you have any questions, please reach us via our Tide & Thyme contact page!
Frequently Asked Questions
Unfortunately it’s not… This was one of the hardest recipes for me to make and NOT eat. Please do not consume this recipe if you’re gluten intolerant.
One trick I always recommend with my bread recipes is to cover the loaf pan with foil once it comes out of the oven. This traps the moisture giving your break a nice moist taste.
Contact us! We’re happy to help answer any questions and help you make the perfect lemon loaf cake!