Blueberry Lemon Loaf Cake

I’ve found this recipe on Michael’s Inspired by Charm blog. Once again, he hit it out of the park! This Blueberry Lemon Loaf Cake is very moist, with just the right amount of sweetness, and loads of tart blueberries.
The blueberries didn’t sink as they do in a lot of recipes, so when cut the slices look beautiful.

You can serve this plain, or I decided to put a lemon icing on it! I love lemons and really wanted that tart lemony icing on top.

I have never found the ratio for a super tart icing, and found this one on Spruce Eats. Wow, is all I can say! Perfect ratio for flavor. Loaded with lemon juice and loaded with lemon zest. This is so good you want to eat it right out of the bowl! This recipe is a keeper for me for sure! 

This cake cuts beautifully and tastes even better. The sweet cake against the super tartness of the lemon icing is delicious

This cake freezes beautifully (wrap fully cooked and cooled cake in plastic wrap or aluminum foil and place in a freezer zip bag). It is perfect to bring to open houses, potlucks, parties, cookouts, you name it.

Equipment you need to make:

2 small mixing bowls (I use these stainless ones)
Loaf Pan
Baking Spray

Ingredients you need to make:

All Purpose Flour
Granulated Sugar
Baking Powder
Sour Cream
Lemon Zest
Vanilla Extract
Fresh or Frozen Blueberries

It cake is super easy to make:

1.) Preheat oven to 350 degrees F. and spray the inside of a loaf pan with cooking spray.

2.) Whisk together all the dry ingredients.

3.) Whisk together all the wet ingredients.

4.) Add the dry and the wet ingredients together until just incorporated.

5.) Fold in the blueberries.

6.) Pour batter into the prepared pan and smooth out the top.

7.) Bake for 65 to 70 minutes or until a toothpick inserted in the center comes out clean.

8.) Cool thoroughly before slicing and icing if desired.

That’s it! Super easy! Super delicious! This recipe will be a keeper for you too!

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Blueberry Lemon Loaf Cake

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  • Author: Afoodieaffair



2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1/2 cup milk

1/2 cup butter melted

1/2 cup sour cream

2 teaspoons lemon zest

1 teaspoon vanilla extract

1 1/2 cups fresh blueberries


Begin by preheating the oven to 350 degrees F. Then spray the inside of a 9×5-inch loaf pan with baking spray. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs, milk, melted butter, sour cream, lemon zest, and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just combined. The batter may be slightly lumpy. Gently fold in the blueberries.

Pour the batter into the prepared loaf pan, spreading it in an even layer.

Bake for 65-70 minutes or until a toothpick inserted near the center comes out clean. (If needed, cover the bread with foil to prevent over browning.) Allow the bread to cool completely before slicing.

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