Introduction
This Blueberry Lemon Glazed Loaf Cake is soft, moist, and bursting with juicy blueberries in every bite. Finished with a sweet lemon glaze, it offers the perfect balance of fruity sweetness and refreshing citrus flavor. It’s an excellent choice for breakfast, brunch, dessert, or an afternoon snack with coffee or tea.
Instruction
Ingredients
For the loaf
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
1/2 cup milk
2 cups fresh or frozen blueberries
1 tablespoon flour (for coating blueberries)
For the glaze
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 teaspoon milk (if needed)
Method
Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
In a bowl, whisk together the flour, baking powder, and salt.
In another large bowl, beat the butter and sugar until light and fluffy.
Mix in the eggs one at a time, followed by the vanilla, lemon zest, and lemon juice.
Gradually add the dry ingredients, alternating with the milk, until just combined.
Toss the blueberries with 1 tablespoon of flour and gently fold them into the batter.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack.
Whisk together the powdered sugar and lemon juice to make the glaze. Add a little milk if needed for the desired consistency.
Drizzle the glaze over the cooled loaf and let it set before slicing.
Benefits
Rich in antioxidants from blueberries.
Provides vitamin C from fresh lemon.
A satisfying homemade treat with fresh fruit.
Perfect for breakfast, snacks, or dessert.
Easy to make and great for sharing.
Nutrition
Calories: Approximately 290 per slice
Protein: 4g
Carbohydrates: 42g
Fat: 11g
Fiber: 2g
Sugar: 24g
Sodium: 170mg
Tips
Coat the blueberries with flour to prevent them from sinking.
Do not overmix the batter to keep the loaf light and tender.
Use fresh lemon juice for the brightest flavor.
Allow the cake to cool completely before glazing.
Store in an airtight container for up to 3 days or refrigerate for up to 1 week.
Conclusion
Blueberry Lemon Glazed Loaf Cake is a delicious combination of sweet berries and bright citrus in a tender, bakery-style loaf. Whether served for breakfast, dessert, or a special gathering, this flavorful cake is sure to become a favorite recipe you’ll make again and again.