Blueberry Lemon Loaf Cake with Glaze 🍋🫐

A moist, tender loaf bursting with fresh blueberries and bright lemon flavor, finished with a sweet lemon glaze. This bakery-style cake is perfect for breakfast, brunch, afternoon tea, or dessert.

Prep Time: 15 minutes
Bake Time: 50–60 minutes
Total Time: About 1 hour 15 minutes
Servings: 10–12 slices

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Ingredients

Lemon Blueberry Loaf

• 1½ cups (190 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup (170 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 3 large eggs, room temperature
• 2 tbsp fresh lemon zest
• ¼ cup fresh lemon juice
• 1 tsp vanilla extract
• ½ cup (120 ml) sour cream or Greek yogurt
• 1 cup fresh blueberries
• 1 tbsp flour (for coating blueberries)

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Lemon Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tbsp fresh lemon juice
• 1 tsp lemon zest
• ½ tsp vanilla extract (optional)

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Instructions

1. Prepare the Batter

1. Preheat oven to 350°F (175°C).
2. Grease and line a 9×5-inch loaf pan with parchment paper.
3. In a bowl, whisk together flour, baking powder, and salt.
4. Beat butter and sugar for 3–4 minutes until light and fluffy.
5. Add eggs one at a time, mixing well after each.
6. Mix in lemon zest, lemon juice, and vanilla.
7. Add sour cream and mix until combined.
8. Gradually add dry ingredients and mix just until incorporated.
9. Toss blueberries with 1 tablespoon flour, then gently fold them into the batter.

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2. Bake the Loaf

1. Pour batter into the prepared loaf pan.
2. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.
3. Cool in the pan for 10–15 minutes.
4. Transfer to a wire rack and cool completely.

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3. Make the Lemon Glaze

1. Whisk powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
2. Adjust consistency:
   • More powdered sugar = thicker glaze
   • More lemon juice = thinner drizzle
3. Pour over the cooled loaf.

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Tips for the Best Loaf

🍋 Use fresh lemon zest for the strongest citrus flavor.
🫐 Coat blueberries in flour to help keep them evenly distributed.
🥛 Sour cream or Greek yogurt keeps the cake moist and soft.
❄️ Let the loaf cool completely before glazing to prevent melting.

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Variations

Cream Cheese Lemon Blueberry Loaf

Add a swirl of sweetened cream cheese filling before baking.

Lemon Poppy Seed Blueberry Loaf

Add 1–2 tablespoons poppy seeds to the batter.

White Chocolate Blueberry Lemon Loaf

Fold in ½ cup white chocolate chips.

Almond Lemon Blueberry Loaf

Add ½ teaspoon almond extract for a bakery-style flavor.

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Storage

• Room temperature: Up to 3 days in an airtight container
• Refrigerator: Up to 5 days
• Freezer: Up to 3 months (freeze without glaze for best texture)

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Approximate Nutrition (Per Slice)

• Calories: 360
• Protein: 5 g
• Carbohydrates: 48 g
• Fat: 17 g
• Fiber: 2 g

This Blueberry Lemon Loaf Cake with Glaze is soft, buttery, and packed with fresh berry flavor—the perfect balance of sweet blueberries and refreshing lemon. 🍋🫐