Blueberry Lemon Loaf Cake: A Slice of Sunshine

Ingredients You’ll Need

For the Cake:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 lemon)
• ½ cup sour cream (or Greek yogurt)
• 1 cup fresh blueberries (or frozen, if preferred)

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice (to taste)
• 1 teaspoon lemon zest (for extra flavor)

How to Make Blueberry Lemon Loaf Cake

Step 1: Prepare the Batter

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
4. Add Eggs and Flavorings: Beat in the eggs, one at a time, followed by the vanilla extract and lemon zest, mixing until well combined.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Mix until just combined, being careful not to overmix.
6. Fold in Blueberries: Gently fold in the fresh blueberries, being cautious not to crush them.

Step 2: Bake the Cake

7. Pour into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

Step 3: Make the Lemon Glaze

9. Prepare the Glaze: While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest in a small bowl. Adjust the consistency with more lemon juice or powdered sugar as needed.

Step 4: Cool and Glaze

10. Cool the Cake: Once the cake is baked, allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
11. Glaze the Cake: Once cooled, drizzle the lemon glaze over the top of the loaf. Let it set for a few minutes before slicing.