Easy Lemon Loaf Cake With Blueberry Glaze Recipe

Lemon Loaf Cake With Blueberry Glaze – Lemon blueberry loaf cake with a tender a moist crumb, topped with a simple glaze made from sweet blueberries.

With summer coming around the corner, I am craving some fresh blueberries and tart lemon flavour, These two ingredients have come together to create my amazing lemon loaf cake with a blueberry glaze. The blueberry glaze, with its rich blueberry flavor and bright lemon flavor, really elevates this recipe to a 10/10. As with all my recipes, we are not just about the flavor. This recipe is also a certified neck breaker. The blueberry glaze almost looks like a mirror glaze and is the prettiest shade of purple. I am just DYING to bring this lemon loaf cake to a Memorial day party and watch the heads turn. 

So go buy some juicy blueberries and turn your stand mixer to medium speed, because it is time to bake my summer-ready lemon loaf cake with blueberry glaze. 

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Why I Love This Lemon Loaf Cake With Blueberry Glaze

1. Aesthetically Pleasing- I cannot say this enough. The blueberry glaze is SO AESTHETICALLY PLEASING. Honestly, if you are on the fence about a loaf cake, let the glaze bring you over. It is that worth it. 
2. The Perfect Balance- The blueberries are the perfect added sweetness that the tart lemon flavor needs. They complete each other. 
3. Easy-to-Make- I feel like most loaf cakes use a boring sweet lemon glaze with a lemon blueberry bread recipe. I love mixing things up and this is no exception. 
4. Texture- Because the glaze is put over the top of the cake, it makes the cake extra moist and so so so delicious. 
5. Extra Blueberry Glaze- One of the best parts of this recipe is that you can double the blueberry glaze and keep it on standby. I always put the extra in a squeeze bottle and put it over some Greek Yogurt as a fun little treat!

Key Ingredients

This is not a full list of the wet ingredients and dry ingredients. For a full list, check out the recipe card at the bottom of the page! 

• Sour Cream- I would opt for the full fat sour cream. It will give the loaf cake a better, thicker texture. 
• All-Purpose Flour- If you are in a real bind, you can use cake flour, but all-purpose flour should be kept on standby at all times!
• Fresh Blueberries- if you do not have fresh blueberries, you can you frozen blueberries, but I always suggest fresh for my own personal consumption. 
• Lemon Extract- This, mixed with lots of lemon zest and fresh lemon juice makes this cake so lemony and Summery!

Step-by-Step Guide for Lemon Loaf Cake with Blueberry Glaze

Need some help making this recipe? Here is a summarized version of this recipe, for a full recipe card with ingredients and instructions check out the recipe card below! 

• Preparation: Preheat your oven to 350°F and lightly spray a 9 x 5-inch loaf pan with cooking spray.
• Mix: In a medium bowl, whisk together the flour, baking powder, and salt.
• Cream: In a stand mixer, rub the lemon zest into the sugar using your hands until fragrant. Add the room temperature butter and beat until light and fluffy.
• Incorporate Eggs and Extract: Add the eggs one at a time, mixing well after each addition. Then add the lemon extract and mix until combined.
• Combine Wet and Dry Ingredients: Add half of the flour mixture to the butter mixture, followed by the buttermilk and sour cream. Mix on low speed until just combined. Add the remaining flour mixture and mix until smooth, with a few flour streaks remaining.
• Fold in Blueberries: Toss blueberries with some flour. Gently fold the blueberries into the batter with a spatula, being careful not to overmix.
• Bake: Transfer the cake batter to the prepared loaf pan. Bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs.
• Cool the Cake: Let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
• Make the Glaze: While the cake cools, cook the blueberries, lemon juice, and a pinch of salt over medium heat until the blueberries burst, about 5-7 minutes. Strain the mixture, then whisk in the powdered sugar until smooth.
• •Glaze the Cake: Drizzle the glaze over the cooled cake and let it set before slicing and serving.

Tips for Making the Perfect Lemon Loaf Cake with Blueberry Glaze

Need some tips on making this recipe? Here is a summarized version of this recipe, for a full recipe card with ingredients and instructions check out the recipe card below!

• Use Room Temperature Ingredients: Make sure your butter, eggs, buttermilk, and sour cream are all at room temperature before you start. It helps everything mix together more smoothly.
• Zest Like a Pro: When zesting your lemons, only use the yellow part of the skin. The white part (pith) is bitter and can affect the flavor.
• Infuse the Sugar: Take a moment to really rub the lemon zest into the sugar. This releases the lemon oils and gives your cake an extra burst of citrus flavor.
• Measure Flour Correctly: For best results, use the spoon-and-level method. Spoon the flour into your measuring cup and level it off with a knife.
• Don’t Overmix the Batter: Be gentle when mixing your batter, especially after adding the flour. Overmixing can make the cake tough.
• Keep the Blueberries from Sinking: Toss your blueberries in a little flour before folding them into the batter. This helps keep them from sinking to the bottom of the cake.
• Toothpick test: Use a toothpick or cake tester to check if the cake is done. Stick it into the center of the cake—if it comes out clean or with a few crumbs, it’s ready. If there’s wet batter, give it a few more minutes.
• Let the Cake Cool: Allow the cake to cool in the pan for 10-15 minutes before moving it to a wire rack. This helps it set and makes it easier to remove from the pan.
• Cool Before Glazing: Make sure the cake is completely cool before you drizzle the glaze on top. If the cake is still warm, the glaze might melt and run off.

Kitchen Essentials 

• 9 x 5 inch Loaf Pan: Essential for baking the loaf cake.
• Stand Mixer or Hand Mixer: Helps with creaming the butter and sugar, and mixing the batter.
• Mixing Bowls: You’ll need a few different sizes for combining ingredients.
• Whisk: Useful for whisking together the dry ingredients.
• Spatula or Wooden Spoon: Perfect for folding the blueberries into the batter.
• Zester or Microplane: To zest the lemons.
• Measuring Cups and Spoons: For accurately measuring ingredients.
• Toothpick or Cake Tester: To check if the cake is done.
• Cooling Rack: To cool the cake after baking.
• Small Saucepan: For making the blueberry glaze.
• Fine-Mesh Sieve: To strain the blueberry mixture for the glaze.

Frequently Asked Questions 

Storing and Freezing 

Store the Lemon Loaf Cake with Blueberry Glaze in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week. If you want to freeze it, wrap the cake (without the glaze) securely in plastic wrap and then in foil, and freeze for up to 3 months. Thaw at room temperature and add the glaze just before serving.

FOR MORE LEMON AND BLUEBERRY RECIPES

• The Best Lemon Poppy Seed Cheesecake Recipe Ever
• Easy And Lemoney, Lemon Bundt Cake 
• Easy Blueberry Pie Bars With A Shortbread Crust

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Recipe

Lemon Loaf Cake With Blueberry Glaze

Molly Murphy

Lemon blueberry loaf cake with a tender a moist crumb, topped with a simple glaze made from sweet blueberries.

Print Recipe Pin Recipe

Course Breakfast, Dessert

Cuisine American

Ingredients

 

US CustomaryMetric

 

1x2x3x

FOR THE LOAF CAKE

• ¾ cup unsalted butter room temperature
• 1 cup granulated sugar
• 2 tablespoons lemon zest reserve the juice for the blueberry sauce
• 4 large eggs room temperature
• 1 teaspoon lemon extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup buttermilk room temperature
• ¼ cup sour cream room temperature (or full-fat Greek yogurt)
• 1 ½ cup blueberries (covered in 2 tablespoons of flour)

FOR THE GLAZE

• ½ c. blueberries
• Juice of 1 lemon
• Pinch kosher salt
• 1 ½ c. powdered sugar

Instructions

 

For the Loaf Cake:

• Preheat oven to 350°F. Lightly spray the bottom and sides of a 9 x 5 inch loaf pan with cooking spray. Set aside.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and lemon zest. Gently rub the zest and sugar together with your hands until the lemon oils infuse the sugar. Add the butter and cream together with the sugar and lemon zest until light and fluffy, about 2 minutes.
• On medium speed, add one egg at a time, scraping down the bowl between each addition. Add the lemon extract and mix on medium until combined.
• Add half of the flour mixture along with all of the buttermilk and sour cream. Mix on low speed until a few streaks of flour remain. Then add the rest of the flour mixture and continue mixing on low until the batter is smooth and creamy, with just a few streaks of flour left.
• Toss the blueberries with the remaining 2 tablespoons of flour. Gently fold the blueberries into the batter using a spatula or wooden spoon, being careful not to overmix.
• Transfer the batter to the prepared loaf pan.
• Bake for 50-55 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs remaining. If the cake is browning too quickly on top, loosely tent the top with a piece of aluminum foil.
• Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes.

For the Glaze:

• In a small saucepan, combine the blueberries, lemon juice, and a pinch of salt.
• Cook over medium heat, stirring occasionally, until the blueberries burst and release their juices, about 5-7 minutes.
• Remove from heat, and strain the mixture through a fine-mesh sieve into a medium-sized bowl, pressing on the solids to extract as much liquid as possible.
• Whisk the powdered sugar into the strained blueberry mixture until smooth.
• Drizzle the glaze over the cooled loaf cake.
• Allow the glaze to set before slicing and serving.

Keyword lemon loaf, blueberry glaze, loaf cake

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