Lemon blueberry loaf cake is a sweet, moist lemon bread bursting with bright citrus flavor and juicy blueberries in every mouthwatering bite. Serve this irresistible dessert with tea or coffee.
0 Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan or line it with parchment paper for easy removal.
1 In a bowl, mix together the flour, baking powder and salt. Set aside.
2 Using a hand or stand mixer, beat the butter, sugar and lemon zest together until light and fluffy, about 2-3 minutes. You can also massage the lemon zest and sugar together using your hands before mixing it with the butter. This just allows the flavors of the lemon zest to release and distribute evenly throughout the batter.
3 Add the eggs one at a time and scrape down the sides after each addition. Add the lemon zest, lemon juice, milk and vanilla extract, and mix until incorporated.
4 Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently mix in the sour cream until evenly distributed throughout the batter. Make sure to scrape down the sides and bottom of the bowl.
5 In a small bowl, toss the blueberries with a tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter.
6 Pour the batter into the prepared loaf pan and spread it out evenly.
7 Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8 If the outer layer of your cake is browning quickly while baking, loosely cover it with aluminum foil for the remainder of time.
9 Once it's done baking, remove the cake from the oven, let it sit in the pan for 10 minutes then transfer it to a wire rack to cool completely before adding the lemon glaze.
Lemon Glaze
11 While the cake is cooling, combine the powdered sugar, lemon juice and vanilla extract in a bowl and whisk to combine. The glaze should be smooth and pourable.
12 If the glaze is too runny, add 1 tablespoon of powdered sugar until it reaches the desired consistency. Make sure to taste the glaze each time you add more powdered sugar so that it doesn’t become overly sweet. If the glaze is too thick, add 1 tablespoon of milk.
