A deliciously moist blueberry and lemon flavored cake loaf with a sticky blueberry glaze!

Lemon and blueberries is one of my favorite flavor combinations. It’s so bright and fresh and makes for the perfect flavor for a spring or summer dessert. This lemon blueberry loaf is such a good recipe if you are also craving that lemon blueberry flavor like I always am!

I make the loaf with tons of lemon juice and zest and then coat the top with a blueberry glaze that makes the top so sticky and sweet.

Here are the Ingredients for this Lemon Blueberry Loaf:

Produce - Blueberry, Lemon
Dairy - Butter, Milk, Eggs
Pantry - Sugar, Salt, Flour, Vanilla, Baking Powder

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Yield 1 loaf

Author Casey Cheek

Prep time

20 Min

Cook time

60 Min

Total time

1 H & 20 M

Lemon Blueberry Loaf

A deliciously moist blueberry and lemon flavored cake loaf with a sticky blueberry glaze!

Ingredients

1 cup white sugar
1 stick (1/2 cup) butter, room temp
2 large eggs
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp vanilla extract
1/2 cup milk
1 1/2 cups +1 tbsp all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup blueberries

Blueberry Glaze

1/2 cup blueberries
1/4 cup water
1 cup powdered sugar
1/2 lemon juiced
2 tbsp milk

Instructions

Preheat oven to 350 F.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Add the eggs, lemon juice, lemon zest, and milk and beat again until combined.
In a separate bowl, sift the flour, baking powder, and salt together. Slowly pour the flour into the butter mixture while beating.
In a separate bowl, mix the blueberries with the 1 tbsp of flour and then fold into the batter.
Pour batter into a loaf pan lined with parchment paper. Bake for 60 minutes until center is baked through all the way.
While the loaf is baking, make the blueberry glaze by heating the blueberries and water in a small saucepan on low heat. Once the blueberries start to soften, mash them with the back of a fork or spatula as they cook.
Once blueberries have simmered for about 6-8 minutes, pour the mixture through a sieve into a bowl. Place the blueberry juice in the fridge to completely cool to room temp.
In a large bowl, whisk the powdered sugar, lemon juice, and milk together. Add the blueberry juice and whisk again. If the glaze is still too thick, add another 1/2 tsp of milk until you reach desired consistency.
Let cake cool completely before pouring glaze over top. Top with more lemon zest and fresh blueberries and enjoy!

Recipe by All Types Of Bowls