Description
A super moist lemon blueberry loaf cake, vibrant with bright lemon notes and sweet blueberries. Topped with a simple, tangy lemon glaze, it’s an easy to make sweet treat with a tender crumb that everyone will love!
Ingredients
Units
Scale
Lemon Blueberry Cake
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp (5 g) baking powder
- 1/2 tsp (2.5 g) salt
- 3/4 cup (150 g) granulated white sugar
- 3/4 cup (180 ml) buttermilk
- 1/4 cup (60 ml) neutral oil, such as canola or vegetable oil
- 2 large eggs
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) fresh or frozen blueberries, do not defrost if using frozen
- 1 tsp (3 g) cornstarch
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2 tbsp (30 ml) fresh lemon juice
- 1–2 tbsp (15–30 ml) milk, optional, to thin glaze if needed
Instructions
- Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang.
- In a large bowl, whisk together the flour, baking powder, salt, and granulated sugar. Set aside.
- In a separate medium bowl, combine the buttermilk, oil, eggs, lemon juice, and vanilla extract.
- In a small bowl, toss the blueberries with the cornstarch until evenly coated.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined, avoid overmixing.
- Gently fold in the cornstarch-coated blueberries.
- Pour the batter into the prepared loaf pan. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the loaf (still in its pan) to a wire cooling rack and cool for 15 minutes. Then, use the parchment paper overhang to lift the loaf out of the pan and let it cool completely on the wire rack.
- Prepare the glaze by mixing the powdered sugar, lemon juice and milk until smooth. Pour over the cake and let it set before cutting for clean cuts.
Notes
- Don’t overmix! Overmixing develops gluten, leading to a tough, dry loaf. Stir just until the flour streaks disappear, a few lumps are totally fine.
- Room temperature ingredients are your friend. Eggs and buttermilk will emulsify better, creating a smoother, more uniform batter. If you forget, pop your eggs in a bowl of warm water for 5-10 minutes!
- Frozen blueberries work too! No need to defrost them. Tossing them in cornstarch first is key to prevent them from sinking to the bottom and to keep the batter from turning purple.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Cake
- Method: Baking
