Lemon Blueberry Cake Loaf with Lemon Glaze

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5 from 2 votes

Lemon Blueberry Cake Loaf with Lemon Glaze

Sweet, iced lemon loaf cake studded with blueberries

Prep Time15

Cook Time1

Cool Time2

Total Time1 15

Servings: slices

Equipment

9 inch Loaf Pan

Ingredients

3/4 cup unsalted butter room temp (1 & 1/2 sticks)
1 cup sugar
2 eggs room temp
2 tsp vanilla
1/2 cup sour cream room temp
6 tbsp lemon juice, divided (3 lemons)
zest 1 lemon
1 & 1/2 cup all purpose flour spooned & leveled
1 tsp baking powder
1/2 tsp salt
1 cup blueberries fresh or frozen
1 cup powdered sugar
1 tbsp heavy cream

Instructions

1. Preheat oven to 350°. Grease 9-inch loaf pan well and set aside.
2. Combine Dry Ingredients: In a mixing bowl, add 1 & 1/2 cup flour, 1tsp baking powder, & 1/2 tsp salt. Whisk to combine and set aside.
3. Combine Wet Ingredients: Beat 1 & 1/2 sticks butter & 1 cup sugar on medium together until light and fluffy. 1-2 minutes. On low, beat in one egg at a time and and then 2tsp of vanilla. Add 1/2 cup sour cream & beat until everything is combined. Finally, add 3tbs (half of the lemon juice) and zest of one lemon to mixture. Beat on low until combined and scrape sides and bottom.
4. Add Dry to Wet: Add mostly all of the flour mixture to the wet ingredients and beat on low until just combined. Add your 1 cup blueberries to the extra flour in the bowl and toss. Dump floured blueberries into the batter and fold in blueberries. Scrape sides and bottom of bowl to make sure everything is combined.
5. Bake: Pour batter into greased baking dish. Place in oven and bake for 50 minutes to an hour or until a toothpick comes out clean from the center. Let cool at least 2 hours before putting on glaze or preferably overnight.
6. Make Glaze: in a small bowl add 1 cup pwodered sugar, 1tbs heavy cream and the other 3tbs lemon juice. Whisk until no clumps remain. Pour over cooled loaf. If you want it thicker, add a tbs powdered sugar. Or feel free to use any excess for another layer of glaze.

Notes

*This is a dense cake, so it WILL take a while to bake! Don’t fret. Browning is WELCOMED & yummy. Just make sure it doesn’t burn. Oven times vary. For me, baking this cake takes an hour. As long as a toothpick goes in the center and comes out clean (a moist crumb or two is okay), it is fully done. Start checking around 50 minutes.

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