Go Back
Lemon blueberry loaf cake

Lemon Blueberry Loaf Cake

Indulge in this delicious lemon blueberry loaf cake. From afternoon tea to a round of espressos,  this tasty treat will tick all the boxes when it comes to small gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Servings 8

Ingredients
  

Lemon blueberry loaf

  • 1 pinch salt
  • 1½ cup AP flour
  • 2 tsp baking powder
  • 1/2 tsp cornstarch
  • 2 tbsp lemon juice
  • 3 tbsp whole milk room temperature
  • 1 tsp whole milk room temperature
  • 2 zest of lemons
  • 1 cup unsalted butter room temperture
  • 2 tbsp unsalted butter room temperature
  • 1 cup granulated sugar
  • 2 eggs room temperature
  • 1 cup frozen blueberries

Frosting

  • 2-3 cup powdered sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • 3-4.5 tbsp whole milk room temperature
  • 8 lemon slices
  • 1 small package of fresh blueberries

Instructions
 

Lemon blueberry loaf

  • Preheat oven to 350°F. Line the bottom of your loaf pan (8-1/2 x 4-½ inches) with parchment paper and lightly butter the sides.
  • Sift together dry ingredients.
  • Juice two lemons and add milk. Stir and set aside.
  • In a large bowl, add butter, sugar, and lemon zest. Cream together with a stand or hand mixer with a paddle attachment for about 3-4 mins.
  • Add eggs one at a time, waiting until each egg is fully combined before adding the next one. Mix on high speed for 1-2 mins after eggs are added.
  • Add half of wet and dry ingredients and mix on a low speed until almost combined. Next, add the rest of the dry and wet ingredients and blueberries, and mix together with a spatula until just combined.
  • Add the batter to the prepared loaf pan. Use a spatula to help smooth out the batter.
  • Place in oven and bake for 60 mins. If you notice the loaf beginning to brown prematurely, cover it with aluminum foil. To test loaf doneness simply use a skewer to insert into the center. When you remove the skewer if it is batter and crumb free, it is done. It should take 60-65 mins to finish baking.

Icing and topping

  • Once the loaf cake is completely cooled, start making the icing.
  • In a medium sized bowl, add powdered sugar, vanilla, lemon juice, milk (start with 3 tbsp and increase as needed), and half the lemon zest. Use a whisk to combine. The consistency should be a little more runny than toothpaste.
  • Generously pour over loaf and spread with a knife. Top with lemon slices, blueberries, and the last half of the lemon zest.
  • Enjoy!