4.6 from 180 votes
Lemon Blueberry Loaf Cake
The Lemon Blueberry Loaf Cake blends fresh blueberries into a moist, tender crumb infused with bright lemon zest and juice. The buttermilk and oil contribute to its soft texture, while a simple lemon glaze adds a tangy sweetness on top. Baking in a loaf pan yields a golden crust with a soft interior studded with juicy blueberries, making it suitable for breakfast or an afternoon treat.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings:
12
Calories:
272 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 3/4 cup buttermilk
- 1/2 cup neutral cooking oil vegetable, canola, or coconut oil, generic cooking oil
- 2 egg slightly beaten, large
- 1 tablespoon lemon juice fresh
- 1 teaspoon vanilla extract
- 1 cup blueberries fresh or frozen
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice fresh
Instructions
- Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and lemon zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
- In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice and vanilla extract.
- Slowly add the wet ingredients to the dry ingredients. Stir until combined. Gently stir in the blueberries. Pour batter into prepared loaf pan. Pound on the counter so the loaf cake is evenly set in the pan.
- Bake for 60-70 minutes, or until toothpick comes out clean. Place the loaf on a cooling rack and cool for 15 minutes. Loosen the sides of the loaf cake with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- While the loaf cake is cooling, make the lemon glaze. In a small bowl, whisk together powdered sugar and lemon juice. Drizzle the glaze of the cooled loaf cake. Cut into slices and serve.
- Note-if the cake isn't done and the top is browning too much, drape a piece of aluminum foil over the top and finish baking until a toothpick comes out clean.
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Nutrition Information
Calories
272kcal
(14%)
Carbohydrates
41g
(14%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
28mg
(9%)
Sodium
124mg
(5%)
Potassium
89mg
(2%)
Sugar
28g
(56%)
Vitamin A
70IU
(1%)
Vitamin C
4mg
(4%)
Calcium
39mg
(4%)
Iron
0.9mg
(5%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 272
% Daily Value*
| Calories | 272kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 28mg | 9% |
| Sodium | 124mg | 5% |
| Potassium | 89mg | 2% |
| Sugar | 28g | 56% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 39mg | 4% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.