Lemon Blueberry Loaf Cake
This Blueberry Lemon Loaf Cake recipe is easy to make, moist, and is a guaranteed crowd pleaser. Whether you’re making it for mothers day brunch or a grab and go breakfast, it always hits the spot!
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 (9x5 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
This lemon blueberry loaf cake is one of my favorite baking recipes to serve when I have guest over. It's perfect for a Mother's Day brunch, Easter gathering, or any other spring social settings.