Moist Lemon Blueberry Loaf Cake

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 1 20

Total Time: 1 30

Servings: slices

Calories: 348kcal

Author: Jazzmine Woodard

Super soft quick bread bursting with bright and sunny zesty lemon flavor and loaded with fresh blueberries

Print Recipe

Equipment

1 loaf pan
1 microplane or grater
2 mixing bowl
1 silicone spatula or kitchen spoon
1 whisk
1 wire cooling rack optional

Ingredients

For the Lemon and Blueberry Loaf

2 cups all-purpose flour plus one rounded teaspoon
¾ teaspoon baking soda
½ teaspoon fine sea salt
1 ¾ cup blueberries fresh or frozen, thawed, and drained
1 cup granulated sugar
2 lemons
¾ cup milk plus two teaspoons
¾ cup butter melted
¼ cup oil
1 egg
1 teaspoon vanilla extract

For the Lemon Glaze

2 cups powdered sugar
2 teaspoons milk optional

Instructions

Preheat oven to 350 degrees F. Line the loaf pan with parchment paper and set aside.
Make the Loaf Batter: In a mixing bowl, whisk together the flour, baking soda, and salt, then toss the berries* in this mixture until coated.
*Don't skip this step as it will help the blueberries disperse throughout the batter and give you berries in each bite!
2 cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon fine sea salt, 1 ¾ cup blueberries
In another bowl, mix the sugar and lemon zest together, pressing the zest into the sugar with your spoon to infuse the lemon oil into the sugar for stronger flavor. Mix in the milk, butter, oil, egg, and vanilla extract until combined.
1 cup granulated sugar, 2 lemons, ¾ cup milk, ¾ cup butter, ¼ cup oil, 1 egg, 1 teaspoon vanilla extract
Add the flour mixture to the sugar mixture and stir just combined with no dry pockets. Do not over mix the batter. (Batter will be thick.)
Bake the Loaf: Transfer the batter to prepared loaf pan and bake for about 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean. Carefully remove loaf from pan and cool to room temperature.
Finish and Serve: While the loaf cools, mix the powdered sugar, lemon juice, and milk until it has a syrup-like consistency. Add the milk one spoon at a time until you get your desired consistency. Drizzle glaze over the loaf once cooled and serve.
2 cups powdered sugar, 2 teaspoons milk

Notes

Modifications

You can divide the batter into smaller pans to make mini loaves or use a muffin tin to make blueberry lemon muffins.

Use dairy-free milk and plant-based butter and egg alternatives to make this loaf vegan-friendly.

Storage

This cake keeps well at room temperature for up to three days or in the refrigerator. In either case, keep it in an airtight container with a couple of paper towel sheets to absorb extra moisture.

To freeze, cool the loaf to room temperature, and do not glaze it. Wrap it tightly in plastic wrap or aluminum foil, then place into an airtight, freezer-safe container. Once frozen, it keeps for up to six months. Thaw completely before adding glaze.

Nutrition