Lemon Blueberry Loaf Cake

5 from 3 votes

This light and delicious lemon blueberry loaf cake highlights a timeless flavor pairing, where juicy fresh blueberries meet zesty lemons for a beautiful blend of sweet and tart in every slice.

Prep Time15

Cook Time50

Cooling Time10

Total Time1 15

Course: Baking

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

1 cup blueberries washed, drained and patted dry
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/3 cup canola oil
3/4 cup whole milk
1/4 cup frozen lemonade concentrate thawed
Zest of 1 lemon
1 tablespoon coarse sugar for decorating optional

For the glaze:

2 tablespoons confectioners' sugar
1 teaspoon freshly squeezed lemon juice

Instructions

Preheat the oven to 350°F and lightly grease a standard (8-1/2" x 4-1/2") loaf pan with butter (see notes).
Place the blueberries in a small bowl, add 1 tablespoon of the measured flour and stir until thoroughly coated. Set aside.
Whisk the remaining flour, sugar, baking powder, baking soda and salt together in a large mixing bowl.
In a separate bowl, whisk the egg, oil, milk, lemonade concentrate and lemon zest together until frothy.
Pour the wet ingredients into the dry and combine with a spatula until all the dry ingredients have been incorporated. Do not over mix.
Gently fold the blueberries into the batter, mix well and transfer to the prepared loaf pan. Sprinkle the top with coarse sugar if desired.
Bake for 45 to 50 minutes or until the top of the cake is golden brown and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then turn out onto a cooling rack.
Once the cake has cooled completely, combine the confectioners' sugar and lemon juice, stirring until smooth.
Brush the glaze onto the cake, let sit for a few minutes, then slice and serve.

Notes

Tips for Success

COAT BLUEBERRIES IN FLOUR: Because blueberries are rather dense, they tend to sink to the bottom of baked goods. Coating them in a light layer of flour helps to ensure the blueberries will be more evenly distributed throughout the loaf cake.

CHOOSE THE RIGHT LOAF PAN: It’s okay to use a 9″ x 5″ loaf pan if you don’t have the 8-1/2″ x 4-1/2″ size. Your loaf just won’t be quite as tall. Just remember to check for doneness with a toothpick after about 40 minutes instead of 45 minutes as stated in the recipe.

GREASE YOUR LOAF PAN: Even if you a use non-stick bakeware, greasing ahead of baking will prevent the loaf cake from sticking to the pan, making it much easier to remove after baking.

ROOM TEMPERATURE INGREDIENTS: Bringing your refrigerated ingredients to room temperature will ensure more even mixing and a smoother batter.

LET IT COOL COMPLETELY: Even though it's tempting to get a taste right away, let your lemon blueberry loaf cake cool completely on a wire rack before you slice it. This allows it to set properly and helps prevent crumbling.

LOAF PAN SIZES: It's okay to use a 9" x 5" loaf pan if you don't have the 8-1/2" x 4-1/2" size. Your loaf just won't be quite as tall. Just remember to check your cake for doneness after about 40 minutes instead of 45 minutes as stated in the recipe.

Nutrition