Description
Delicious lemon blueberry loaf cake made with fresh ingredients and a delightful lemon glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened (Use room temperature butter for best results.)
- 2 cups granulated sugar
- 4 large eggs (Room temperature.)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream (Use room temperature.)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 1/2 cups fresh blueberries (Use fresh blueberries for best flavor.)
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream, lemon juice, and lemon zest. Stir until just combined.
- Gently fold in the blueberries, being careful not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Whisk together the powdered sugar and lemon juice until smooth.
- Drizzle over the cooled cake before slicing and serving.
Notes
- For best results, use room temperature ingredients.
- Ensure to gently fold the blueberries to avoid breaking them.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg