Lemon Blueberry Loaf Cake
Prep time
Cook time
Total time
An easy lemon blueberry loaf cake that's topped with a luscious lemon glaze. It's perfect for a little snack or simple dessert.
Recipe type: Dessert
Cuisine: American
Serves: 1
  • ⅓ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 3 tablespoons lemon juice
  • 2 large eggs, room temperature
  • 1½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • zest from 2 lemons
  • 1 cup frozen blueberries
  • For the Lemon Glaze
  • 1 cup confectioner's sugar
  • 2 tablespoons lemon juice
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Whisk melted butter, sugar, lemon juice and eggs together until the eggs are lighter in color and everything is thoroughly blended together.
  3. In a large bowl add the flour, baking powder and salt and whisk to thoroughly combine.
  4. Whisk in the flour to the eggs alternating with adding the sour cream to the eggs. Whisk between each addition and make sure everything is well blended before adding the next batch of flour or sour cream.
  5. Fold in the lemon zest and blueberries.
  6. Grease an 8"x4" loaf pan and pour the batter into the pan.
  7. Bake for 20 minutes.
  8. Reduce the heat to 350 degrees Fahrenheit and continue to bake for another 30-40 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  9. Let cool for 10 minutes then remove from pan.
  10. For the Lemon Glaze
  11. Combine the confectioner's sugar with the lemon juice and mix until there are no lumps remaining.
  12. Pour over lemon blueberry loaf while the loaf is still warm.
  13. Serve warm or let the loaf cool completely before serving.
When you zest the 2 lemons you should get enough juice from them to fulfill this recipes requirements for lemon juice.
Recipe by My Man's Belly at http://mymansbelly.com/2017/03/17/lemon-blueberry-loaf-cake/