Lemon Blueberry Loaf Cake

This moist lemon blueberry loaf cake is bursting with juicy blueberries and fresh lemon flavor, then finished with a zingy lemon glaze.

Course Cake, Dessert

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 373kcal

Preheat your oven to 325F / 170C. Line a loaf tin with parchment, or grease VERY well.
Whisk together the flour, baking powder and salt in one bowl and set aside.
1¾ cups all purpose flour, 2 teaspoons baking powder, ¼ teaspoon salt
Add the butter and granulated sugar to another bowl. Cream together until pale yellow and well combined.
¾ cup butter, ¾ cup granulated sugar
Beat the eggs, and slowly add to the butter and sugar. Add in two or three increments, fully combining before adding more.
2 eggs
Stir in the vanilla and lemon zest.
1 tablespoon vanilla extract, zest of two lemons
Add half of the flour and milk and fold in, before adding the remaining flour and milk, combining so no dry flour is left.
⅔ cup milk
Fold in the blueberries.
1 cup blueberries
Pour the cake batter into the prepared loaf tin.
Bake for around 1 hour, until golden brown and an inserted toothpick comes out clean.
Take the cake out of the oven and rest for 10 minutes before removing it from the tin and placing it on a cooling rack. Let cool completely before glazing it.
Whisk together the lemon glaze ingredients and drizzle over the cake.
1 tablespoon sour cream, juice of ½ lemon, 1 cup confectioners' sugar

Use room temperature ingredients to make the pound cake batter. This will allow the ingredients to combine more easily so that you have an even texture throughout the cake.
Beat the eggs and the sugar really well together until it is a light yellow in color.
The quickest way to make the cake batter is using an electric hand mixer. You can make it by hand, but it will take a little while longer, and make sure that everything is well mixed.
Don't grease your cake tin with butter.
Test that the cake is done by inserting a toothpick into the center. It should be clean when you remove it.
Let the lemon blueberry pound cake cool completed before icing it. It's best to place the cake on a cooling rack to let the air circulate.
This glaze is fairly thin. If you prefer a thicker icing, stir in some more confectioners' sugar.
Recipe adapted from Love Foodie's vanilla pound cake.