Blueberry Lemon Loaf Cake

Josh claims he doesn’t like sweets, but he does. Chocolate isn’t his favorite, but that doesn’t stop him from devouring my cookies:) He also loves anything lime or lemon. We both aren’t the biggest cake fans, but it was his birthday and you have to have cake, right?

I decided to make a blueberry lemon cake for his birthday BBQ. It is a spin off of one of our favorite loaf cakes. This time I added in fresh blueberries and I am glad I did. They made the cake extra special!

Josh was excited for his cake, but our niece, Aubrey, was VERY excited. She couldn’t wait to sing Happy Birthday to Uncle Josh. She helped him blow out his candle. She was one happy camper!

You can’t go wrong with this cake. It is easy, very moist, lemony, and the blueberries add extra goodness and love. This is great for any celebration or just because! And don’t skip the syrup or glaze, it makes the cake! Bring on the lemon!








Blueberry Lemon Loaf Cake
Adapted From Barefoot Contessa

(Printable Recipe)

1 ½ C. all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt
1 C. plain whole-milk yogurt (I used low fat sour cream)
1 ⅓ C. sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
½ tsp. pure vanilla extract
½ C. vegetable oil ( I used canola oil)
¾ cup fresh blueberries (coated with flour to stop them from sinking)
⅓ C. freshly squeezed lemon juice

Glaze:
1 C. confectioners’ sugar
2 Tbs. freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 ½ by 4 ¼ by 2 ½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the sour cream, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter, making sure it’s all incorporated. Slowly fold in the blueberries. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the ⅓ C. lemon juice and remaining ⅓ C. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Slice and serve!

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. After just having made this recipe from seeing your mini bundts, I can attest to how great this recipe is – and blueberries, to die for.

  2. Beautiful. I want to bookmark this and try it out sometime. Sounds like you had a wonderful Bday BBQ for your hubs!

  3. looks delicious. next time toss your blueberries in a small amount of flour before adding them in and they’ll be less likely to sink to the bottom during baking

  4. This looks incredible. I love the combination of blueberries and lemon and I’m looking forward to trying this.

  5. I make your cake today for our 4th of July celebration tonight. I secretly hope no one likes it so I can have some with coffee in the morning. Ha. It’s delicious. Moist, tastey, lemony–everything I love about cake. Thanks. Jan

  6. Just wanted to share that I made this last night and it was a big hit! We were fighting over the last piece! Going to back a few more loaves today to use up the rest of my buttermilk. This was AMAZING and so easy too!!!

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