This lemon blueberry loaf cake is a delightful bakery-style treat, perfect for breakfast, brunch, or an afternoon snack. You can easily create this moist and flavorful cake right in your own kitchen, impressing everyone with your baking skills.
Key Ingredients & Substitutions
- All-purpose flour: You can substitute with a 1:1 gluten-free baking blend if needed.
- Granulated sugar: Use brown sugar for a slightly deeper, caramel-like flavor.
- Lemons: Fresh lemon juice and zest are essential for bright flavor; avoid bottled juice.
- Blueberries: Fresh or frozen work well; if using frozen, do not thaw.
- Sour cream: Plain yogurt or buttermilk can be used as alternatives for moisture.
- Neutral oil: Vegetable oil or canola oil are good choices; melted unsalted butter also works.
Ingredients
For the Loaf Cake:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup neutral oil (like vegetable or canola)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Zest of 1 large lemon
- 1 cup fresh or frozen blueberries
For the Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Servings: 8-10 slices
- Calories per serving: Approximately 350-400 (without glaze)
- Tools Needed: 9×5 inch loaf pan, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This ensures your bakery-style cake doesn’t stick.
2. Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside. This step helps distribute the leavening agents evenly.
3. Combine Wet Ingredients
In a large bowl, whisk together the oil and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract, sour cream, and lemon zest. Your batter is starting to take shape.
4. Mix Wet and Dry
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to a tough cake. A few lumps are perfectly fine for this bakery-style cake.
5. Fold in Blueberries
Gently fold in the blueberries until they are just distributed throughout the batter. If using frozen blueberries, do not thaw them first. This prevents them from sinking to the bottom.
6. Bake the Loaf Cake
Pour the batter into your prepared loaf pan and spread it evenly. Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool the Cake
Let the loaf cake cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. This prevents the cake from breaking when you remove it.
8. Make the Lemon Glaze
While the cake cools, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Adjust the lemon juice as needed to reach your desired consistency; you want it thick but pourable.
9. Glaze and Serve
Once the cake is completely cool, drizzle the lemon glaze over the top. Allow the glaze to set slightly before slicing and serving your delicious lemon blueberry loaf cake.
Variation Ideas
- Add Nuts: Fold in ½ cup chopped walnuts or pecans for extra crunch.
- Different Berries: Swap blueberries for raspberries or a mix of berries.
- Poppy Seeds: Add 1 tablespoon of poppy seeds to the dry ingredients for a lemon poppy seed loaf cake.
- Cream Cheese Swirl: Mix ½ cup softened cream cheese with 2 tablespoons sugar and swirl it into the batter before baking.
Storage Instructions
Store your lemon blueberry loaf cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. The cake also freezes well, wrapped tightly, for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ)
Q: Can I use frozen blueberries?
A: Yes, you can use frozen blueberries. Do not thaw them before folding them into the batter.
Q: Why is my loaf cake dry?
A: Your cake might be dry from overmixing the batter or overbaking. Ensure you mix until just combined and check for doneness with a skewer.
Q: Can I make this into muffins?
A: Absolutely! Pour the batter into a greased muffin tin and bake for 20-25 minutes, or until a skewer comes out clean.
Q: How do I prevent blueberries from sinking?
A: Tossing fresh blueberries with a tablespoon of flour before adding them to the batter can help prevent sinking. If using frozen, do not thaw.
Q: Can I use butter instead of oil?
A: Yes, you can use an equal amount of melted unsalted butter in place of the neutral oil.
Q: My glaze is too thick/thin.
A: If the glaze is too thick, add a tiny bit more lemon juice (a quarter teaspoon at a time). If it’s too thin, whisk in a bit more powdered sugar.