Lemon Blueberry Loaf Cake
Sweet and moist lemon blueberry loaf cake that is bursting with lemon flavor, studded with blueberries, and topped with a tart lemon glaze.
Ingredients
Lemon Blueberry Loaf
- 1 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1/4 cup greek yogurt or sour cream
- 1/2 cup buttermilk
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup blueberries
Lemon Glaze
- 3 tbsp fresh lemon juice
- 1-2 cups powdered sugar
Instructions
- Preheat oven to 350°. Prepare an 8x4 loaf pan by greasing and flouring. You can also use parchment paper in addition to greasing and flouring to make removing the loaf easy when it is finished baking.
- In a mixing bowl add flour, baking powder, and salt. Whisk together to combine.
- In a separate bowl whisk together the vegetable oil and granulated sugar until fully combined, about a minute. Next, add in each egg individually, whisking until combined.
- To the oil, sugar and egg mixture add the buttermilk, greek yogurt, lemon juice, lemon zest, and vanilla extract and whisk to combine.
- Add the dry ingredients to the wet ingredients and using a spatula gently fold to combine, being careful not to over mix.
- Once mixed, add in blueberries and gently fold into the batter, being careful not to smash the berries. Add batter to prepared plan and bake in the middle rack of preheated oven for 55-65 minutes until toothpick inserted in the center comes out clean.
- Allow loaf to cool 10 minutes in loaf pan before transferring to wire rack for the remainder of cooling time.
- When loaf is close to being completley cooled mix together your lemon juice and powdered sugar to form glaze.
- Pour glaze over completely cooled loaf and enjoy!
Notes
Avoid using a low fat or fat free sour cream or greek yogurt. In this particular recipe I used 2% fat greek yogurt.
I have found this recipe stays the freshest when refrigerated after it has cooled. It will stay fresh for about 3 days when refrigerated in an airtight container. It can also be stored in an airtight container at room temperature, but will only stay fresh for about 2 days that way.
Fresh or frozen blueberries will work, just do not defrost blueberries before adding to the batter. Add them in frozen and continue recipe as written.