This truly is going to be one of the best blueberry cakes you have ever tried. The texture is so soft and delicate and just melts in your mouth. The juicy blueberries and lemon make a perfect combination and you are left wanting more, and more.

Best Blueberry Lemon Cake Loaf Recipe

I love European sponge cakes like this one here. The tricky part is getting the flour added so the mixture doesn’t flatten and become dense. I found a new way of preparing sponge cakes and will use the concept from now on in my baking, it’s phenomenal (like the Poppyseed Roulade recipe). The mixture never flattens and the sponge cake is so soft and beautiful. Comes out perfect every time. So, I thought to myself, perhaps this idea would work for blueberry bread. I tried it. Oh, hold me back, folks. The whole loaf was gone in like 5 minutes. (The fact that we have five munchkins doesn’t help, but you get the drift.) It’s pure perfection. I agree, not the typical way to make a cake loaf, but it’s SOO good!

Best Blueberry Lemon Cake Loaf Recipe

Once the loaf is completely cooled. You can just dust it with powdered sugar and enjoy. Or you can make the glaze and either spread it over the loaf or drizzle it.

Okay, another tip. So the blueberries don’t all sink to the bottom of the pan, add them to the pan instead of into the bowl. Makes a huge difference. (I have the steps in the instructions.)

Best Blueberry Lemon Cake Loaf Recipe

Ingredients-

Cake loaf-

1 1/3 cup flour

2 tsp baking powder

¼ tsp salt

3 eggs

1 cup sugar

3/4 cup sour cream (or Greek yogurt)

1/3 cup oil

1 cup fresh blueberries + 1 tsp flour

1 Tbsp lemon zest

1 Tbsp lemon juice

Glaze-

2 Tbsp cream cheese, room temp

1/4 cup powdered sugar

1 tsp lemon juice

Powdered sugar, optional

Makes: 1 cake loaf

Instructions-

Preheat oven to 350°F.

Line a loaf pan with parchment paper and butter or coat with nonstick baking spray and lightly dust with flour.

In a bowl add the blueberries and gently coat with the 1 tsp flour. Set aside.

In a bowl, combine the flour, baking soda, salt. Set aside.

Separate egg whites from egg yolks. Place egg whites in one bowl and egg yolks in another.

On high speed, with a mixer, beat egg whites until soft peaks form. Slowly add sugar, continue beating until stiff peaks form.

Add sour cream, lemon zest, lemon juice and oil to the egg yolks. Beat until well incorporated and the mixture gains some volume, about 2 minutes. (You can use the same whisks as you did for the egg whites, no need to wash them).

Pour egg yolk mixture in egg whites/sugar. On low-speed beat just until everything is combined.

Add flour mixture in two parts. Add half the flour beat on low-speed, add remaining flour and beat again until well combined.

Best Blueberry Lemon Cake Loaf Recipe

Pour 2/3 of the mixture into your pan. Add 1/3 of the blueberries. Pour remaining mixture and spread evenly. Add remaining blueberries.

Bake 40-55 minutes. Check center of loaf with a toothpick. If it comes out clean, the cake it ready.

Once loaf cools a bit, remove from pan and set on a baking rack to completely cool.

Beat all the ingredients for the glaze. Either spread glaze over the entire loaf or place in drizzle over the loaf.

Best Blueberry Lemon Cake Loaf Recipe

Enjoy, friends.

Don’t forget to tag us on social media or Snap Chat. We love seeing your creations.:) <3

5 from 4 votes
Best Blueberry Lemon Cake Loaf Recipe
Print
Best Blueberry Lemon Cake Loaf
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This soft and delicious cake loaf with juicy blueberries and lemon with become a favorite. It's SOO Good. 

Servings: 1 cake loaf
Ingredients
  • Cake loaf-
  • 1 1/3 cup flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup sour cream or Greek yogurt
  • 1/3 cup oil
  • 1 cup fresh blueberries + 1 tsp flour
  • 1 Tbsp lemon zest
  • 1 Tbsp lemon juice
  • Glaze-
  • 2 Tbsp cream cheese room temp
  • 1/4 cup powdered sugar
  • 1 tsp lemon juice
  • Powdered sugar optional
Instructions
  1. Preheat oven to 350°F.
  2. Line a loaf pan with parchment paper and butter or coat with nonstick baking spray and lightly dust with flour.
  3. In a bowl add the blueberries and gently coat with the 1 tsp flour. Set aside.
  4. In a bowl, combine the flour, baking soda, salt. Set aside.
  5. Separate egg whites from egg yolks. Place egg whites in one bowl and egg yolks in another.
  6. On high speed, with a mixer, beat egg whites until soft peaks form. Slowly add sugar, continue beating until stiff peaks form.
  7. Add sour cream, lemon zest, lemon juice and oil to the egg yolks. Beat until well incorporated and the mixture gains some volume, about 2 minutes. (You can use the same whisks as you did for the egg whites, no need to wash them).
  8. Pour egg yolk mixture in egg whites/sugar. On low-speed beat just until everything is combined.
  9. Add flour mixture in two parts. Add half the flour beat on low-speed, add remaining flour and beat again until well combined.
  10. Pour 2/3 of the mixture into your pan. Add 1/3 of the blueberries. Pour remaining mixture and spread evenly. Add remaining blueberries.
  11. Bake 40-55 minutes. Check center of loaf with a toothpick. If it comes out clean, the cake it ready.
  12. Once loaf cools a bit, remove from pan and set on a baking rack to completely cool.
  13. Beat all the ingredients for the glaze. Either spread glaze over the entire loaf or place in drizzle over the loaf.
  14. Enjoy, friends.
Best Blueberry Lemon Cake Loaf Recipe

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