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Blueberry Lemon Loaf Cake: A Must-Try Delight!

blueberry lemon loaf cake
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A deliciously moist and tangy blueberry lemon loaf cake that is perfect for any occasion.

  • Author: Ghalina
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream the butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in vanilla extract, sour cream, lemon zest, and lemon juice.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the blueberries gently.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For best results, use fresh blueberries.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This cake can be frozen for up to 2 months.

Nutrition

Find it online: https://recipeshungry.com/blueberry-lemon-loaf-cake-recipe/