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Blueberry Loaf Cake with coke bottle and American flag

Blueberry Loaf Cake with Lemon Glaze

This Blueberry Loaf Cake is soft, buttery, and bursting with juicy blueberries. Sour cream keeps it extra moist, while a tangy lemon glaze adds just the right brightness. It’s simple to make and perfect for brunch, snacking, or gifting. Fresh or frozen berries both work beautifully!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Ingredients Equipment Method

Ingredients
  

For the Cake
  • 1½ cups All-purpose flour
  • 1 tsp Baking powder
  • ¼ tsp Salt
  • ½ cup Unsalted butter softened
  • ¾ cup granulated sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • Zest of 1 lemon optional
  • ½ cup Sour cream or plain Greek yogurt
  • 1¼ cup Fresh or frozen blueberries
  • 1 tbsp Flour for tossing blueberries
For the Glaze
  • ½ cup Powdered sugar
  • 1-2 tbsp Lemon juice
  • Lemon zest for garnish optional

Equipment

  • 9 x 5 loaf pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Rubber spatula
  • Whisk
  • Zester

Method
 

  1. Preheat oven to 350°F (175°C).
    Grease and line a 9x5-inch loaf pan with parchment paper.
  2. Mix dry ingredients:
    In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cream butter and sugar:
    In a large bowl, beat the softened butter and sugar together until light and fluffy (2–3 minutes).
  4. Add eggs and flavoring:
    Beat in eggs one at a time. Stir in vanilla extract and lemon zest.
  5. Add sour cream:
    Mix in the sour cream until smooth.
  6. Combine wet and dry:
    Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Prepare the blueberries:
    Toss the blueberries with 1 tablespoon flour (this keeps them from sinking). Gently fold them into the batter.
  8. Bake:
    Pour batter into prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. (Tent with foil halfway through if browning too quickly.)
  9. Cool:
    Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack.
  10. Make the glaze:
    In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled cake and sprinkle with lemon zest if desired.