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    Decorated Treats » Recipes » Cake Recipes

    Blueberry Cake Loaf with Lemon Glaze Icing

    Published: Jun 7, 2021 · Modified: Aug 10, 2023 by Priya Maha

    Jump to Recipe

    This blueberry cake loaf recipe makes a moist and fluffy loaf cake with a bright citrus flavor and filled with juicy blueberries. The cake is generously studded with plump blueberries, which match perfectly with the zesty freshness of lemon rind in the cake as well as the sweet and tangy lemon sugar glaze drizzle on top.

    The front view of a blueberry cake loaf that can be sliced.

    The recipe for this blueberry cake loaf is adapted from my moist vanilla cake. It's a made from scratch cake that is superbly moist and makes a perfect base for this loaf cake.

    Loaf cakes are very presentable on their own, and a simple drizzle of chocolate or glaze icing is all you ever need if you want to decorate them like this sour cream lemon pound cake, sour cream chocolate pound cake, instant coffee cake, pandan cake, coconut loaf cake, matcha pound cake and lime pound cake.

    Jump to:
    • ❤️Why you will love this recipe
    • 📋Ingredients
    • 🧾Substitution and Variations
    • 👩‍🍳How to Make
    • 🍽️Serving & storage
    • 💡Expert Tips
    • 💭FAQs
    • ❤️More Recipes You Will Love
    • 📖Recipe

    ❤️Why you will love this recipe

    • It's easy to make and deliciously moist.
    • The cake is filled with fresh juicy blueberries, and has a lovely hint of lemon to it. The combination of blueberries with the lemon in this moist loaf cake with tender crumb is simply irresistible!
    • The cake is super yummy on its own and does not require any frosting or icing.
    • It is easier to slice a loaf cake for consistent slices compared to round or square cakes.
    • The cake makes are great tea-time treat with a cup of coffee or tea, or even a snack anytime you feel like it.
    • It also makes a lovely treat for brunch gatherings and a simple dessert to satisfy your sweet tooth.

    📋Ingredients

    Cake

    Self raising flour, granulated sugar, butter, eggs, lemon zest, vanilla extract, milk, salt, all purpose flour and blueberries against a marble background.
    • Self-raising flour + salt + baking powder - mix well and sift into the cake batter.
    • Granulated sugar - works best for this recipe. Coarse sugar will leave tiny sugar specks on the surface of the cake after baking.
    • Butter - I use salted butter. If using unsalted butter, add a tiny pinch of extra salt to the recipe.
    • Eggs - use large eggs (large sized eggs).
    • Milk - use whole milk.
    • Blueberries - choose fresh and plump blueberries for best results.
    • All purpose flour - used in a small quantity to dust the blueberries before mixing them into the cake batter. This is will prevent the berries from sinking to the bottom.
    • Lemon zest - adds a lovely citrusy taste to the cake.
    • Vanilla extract - Adds a lovely flavor to the cake. This is option and can be omitted if preferred.

    Lemon Glaze

    Powdered sugar in a bowl, lemon juice in a bowl and water in a cup against a marble background.
    • Powdered sugar (icing sugar)- sift first to break all lumps for a smooth glaze
    • Lemon juice - use fresh lemon juice, and strain it first to remove seeds and pulp.
    • Water - to make the glaze into a pourable consistency. Use drinking water or filtered water.

    *Refer to the recipe card below for full list of ingredients and exact quantities. For best results, use a digital kitchen scale where applicable*

    🧾Substitution and Variations

    • Salted butter can be replaced with unsalted butter, but you will need to add an extra small pinch of salt in the recipe.
    • Instead of lemon glaze, you can drizzle the cake with simple vanilla glaze. To make the vanilla glaze, replace lemon juice in the drizzle recipe with one and half teaspoon of water and half a teaspoon of vanilla extract. Mix well and drizzle on the cake.

    This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!

    👩‍🍳How to Make

    Mixing the cake loaf batter

    A poster of 6 images showing how to mix blueberry cake loaf batter.
    1. Wash the blueberries. Dap them dry with a kitchen towel and set aside.
    2. Cream the butter and sugar in a large bowl on medium speed (on an electric mixer) until light and fluffy. For the recipe measurement given, this should take at least 2 minutes. Scrape the sides of the bowl halfway through.
    3. Next, add the eggs. Add them one at a time. Each time, beat until all the traces of the egg are no longer visible. Scrape the sides of the bowl.
    4. Add the lemon zest and mix well.
    5. Measure and combine flour, salt and baking powder in a bowl. Mix these ingredients together with a spoon.
    6. Fold in one third of the flour mixture (dry ingredients) into the creamed wet ingredients mixture.
    A poster of 6 images showing how to mix blueberries into cake batter.
    1. Add half of the milk and mix well.
    2. Continue with the remaining flour mixture in 2 batches. Add the remaining milk in between the batches.
    3. Once all the milk and dry ingredients have been added, add the vanilla extract. Scrape the sides of the bowl and the mixing spoon with a rubber spatula so that there is no flour left unfolded.
    4. Next is the blueberries. Add one tablespoon of flour to the blueberries and shake well to coat the blueberries with a thin layer of flour. This step will prevent the blueberries from sinking to the bottom of the pan when baking.
    5. Spoon the floured blueberries into the cake batter and discard any remaining dusting flour left at the bottom.
    6. Gently fold the berries into the blueberry cake loaf batter. If you press them too much, they will bleed and your cake batter will start to turn blue.

    Baking the cake

    A poster of 6 images showing how to bake a blueberry cake loaf, how to cool it and wrap it in cling wrap.
    1. Pour batter into a well-greased and floured (or parchment paper lined) 8 inch by 4 inch loaf pan. Make sure that the blueberries are well distributed and not concentrated towards the bottom. Level the top. Bake the cake loaf for 60 to 65 minutes at 165 degrees Celsius.
    2. After 40 minutes of baking, use a skewer to poke the top of the cake a couple of times. This will help the cake cook faster. Check the cake again at 55 minutes. If the cake is baked, a skewer inserted in the center of the cake will come out without any wet batter sticking to it. If there is, continue to bake for another 5 minutes.
    3. Remove cake loaf from the oven and let it rest in the tin for 10 minutes. Run a jam knife around the side of the loaf to release the sides of the cake.
    4. Turn the cake out onto a wire rack. Let the cake cool down with the top facing up.
    5. Cover it with a kitchen towel while it is cooling down.
    6. Before the cake cools down completely, i.e. when it is still warm, wrap it with cling wrap (plastic wrap) and refrigerate for at least 2 to 3 hours.
    • Remove the blueberry loaf cake from the fridge and let it return to room temperature before removing the wrap.

    The lemon glaze

    A poster of 4 images showing how to make lemon glaze with icing sugar and lemon juice.
    1. To make the glaze, sift the powdered sugar into a small bowl.
    2. Add lemon juice and water to it and mix well.
    3. Pour the glaze icing into a piping bag.
    4. Snip the tip and drizzle the icing on the cooled loaf.

    To serve, cut the blueberry cake loaf into slices.

    A loaf cake with glaze icing, blueberries and lemons on the side.
    Lemon Blueberry Loaf Cake Recipe with Sweet Blueberries and Simple Lemon Glaze

    🍽️Serving & storage

    • This cake is best consumed within 2 days. Leftovers can be kept in the fridge for one week (in an airtight container). The cake is best eaten at room temperature.

    💡Expert Tips

    • Wrapping the cake with plastic wrap and refrigerating it while it is warm helps to keep the cake moist and tender.
    • For best results, cover the cake with a kitchen towel while cooling down on a wire rack. This will prevent the cake from becoming dry. This is a trick to keep your cake moist. In fact, this trick works for most cakes. Covering them will avoid them from drying out when cooling down, especially if placed under the fan or in an air conditioned room.
    • Coating the blueberries with flour will prevent the berries from sinking to the bottom of the cake loaf when baking. The flour locks them in place, so you will get the blueberries well distributed throughout the cake (depending on how you fold them into the batter).
    • To coat the berries with flour, make sure they are not too wet. If there is too much water on the fruits, spread them on a kitchen towel and push them around with your fingers, letting the water on the berries be absorbed by the kitchen towel.
    • Too much water on the berries will result in the flour clumping around them, and after baking, you will end up with these obvious clumps around your berries in the cake loaf.

    💭FAQs

    How to coat the blueberries with flour?

    Make sure the fruits are not overly wet. Dab them dry by placing them on a kitchen towel and moving them back and forth with your fingers gently.

    Once done, place the berries into a medium bowl. Drop 1 tablespoon of flour onto the berries. Lift the bowl and shake it to coat the berries with flour.

    Alternatively, you can place the berries in a ziplock bag and add the flour into it. Shake the bag to coat the berries with flour. Do this gently as you do not want your berries to get squashed.

    Can you add berries to the top of the cake?

    Yes, you can. Reserve some berries when mixing into the cake batter. Once you have poured the cake batter into the loaf tin, spread the reserved berries all over the top of the loaf.

    Alternatively, you can increase the blueberries in the recipe to one and a quarter cups. Coat all in flour, but use only 1 cup for the batter. Use the remaining quarter cup for the cake loaf top.

    Is it necessary to refrigerate the cake?

    This step can be skipped if you want to serve your blueberry cake loaf warm.
    You can also choose to skip this step entirely, even if you are not planning on eating your cake immediately. However, wrapping the cake while it is still warm and placing it in the fridge is a useful trick to make cakes moist and it works for this cake too.

    The wrapping is very important as it traps the moisture in the cake making it soft and moist.

    Do take note that it is important to make sure you only removing the wrapping on the cake once it has reached room temperature (after the refrigeration). This is to avoid condensation on the cake which can reduce its shelf life.

    Can I bake the cake with all purpose flour?

    Yes, you can.

    For every 225g of all purpose flour, add one and half teaspoon of baking powder. Mix well and sift at least 3 times before using. For this recipe, to make 220g of self raising flour, add one and a half teaspoons of baking powder to 220g of all purpose flour. Maintain the additional baking powder as mentioned in the recipe card.

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    Do you like this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below and consider a review further down this page. I would love to hear from you. Thank you!

    A slice of blueberry cake on a white plate.
    Moist Blueberry Cake Loaf Slice

    📖Recipe

    The front view of a blueberry cake loaf that can be sliced.

    Blueberry Cake Loaf with Lemon Glaze Icing

    A moist blueberry cake loaf filled with fresh blueberries and topped with tangy lemon glaze. Easy to bake and makes a great snack!
    4.96 from 23 votes
    Print Pin Rate
    Course: Snack
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour 5 minutes minutes
    Total Time: 1 hour hour 35 minutes minutes
    Yield: 1 8 inches by 4 inches loaf
    Author: Priya Maha
    Prevent your screen from going dark
    Metric - US Customary

    For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.

    Ingredients

    Cake Loaf

    • 220 g self-raising flour
    • 180 g butter
    • 140 g granulated sugar
    • 2 eggs
    • 120 ml milk
    • 1 cup fresh blueberries
    • 1 tablespoon flour (to coat the blueberries)
    • ½ teaspoon baking powder
    • ⅛ teaspoon salt
    • 1 teaspoon vanilla extract
    • 2 teaspoon lemon zest (grated from 1 lemon)

    Lemon Glaze

    • 60 g powdered sugar (sifted)
    • 2 teaspoon lemon juice
    • 1 teaspoon water
    Metric - US Customary

    Instructions

    Baking the cake

    • Wash and drain the blueberries. Dry them with a kitchen towel. Set aside.
    • In a medium-sized bowl, cream the butter and sugar for 2 minutes, until light and fluffy. Scrape the sides of the bowl halfway through.
    • Add the eggs, one at a time. Each time, beat until all the traces of the egg are no longer visible.
    • Next, add the grated lemon zest and beat well.
    • In a separate bowl, measure the flour, baking powder and salt. Stir with a spoon.
    • Sift in the dry ingredients into the creamed mixture in 3 batches. Alternate each batch with the milk. Fold the ingredients until well combined. Scrape the sides of the bowl and the mixing spoon to ensure there are no clumps of flour left from being mixed in.
    • Add 1 tablespoon of flour to the blueberries and shake to coat them with flour. Gently fold the flour-coated blueberries into the cake batter. Discard the excess flour from coating the blueberries.
    • Pour the cake batter into a well-greased and floured loaf tin. Level the top.
    • Bake the cake loaf for 60 to 65 minutes at 165°Celsius, until a toothpick inserted in the center comes out without any wet crumbs sticking to it.
    • Remove the cake from oven and let it rest in the tin for 10 minutes ebfore turning it out onto a wire rack to cool completely.

    Lemon Glaze

    • Sift powdered sugar into a small bowl.
    • Add lemon juice and water and mix well.
    • Pour the glaze into a piping bag. Snip the tip and drizzle the icing on the cake.

    Notes

      • Wrapping the cake with plastic wrap and refrigerating it while it is warm helps to keep the cake moist and tender.
      • For best results, cover the cake with a kitchen towel while cooling down on a wire rack to prevent the cake from becoming dry. This is a trick to keep your cake moist. In fact, this trick works for most cakes. Covering them will avoid them from drying out when cooling down, especially if placed under the fan or in an air conditioned room.
      • Coating the blueberries with flour will prevent the berries from sinking to the bottom of the cake loaf when baking. The flour locks them in place, so you will get the blueberries well distributed throughout the cake (depending on how you fold them into the batter).
      • To coat the berries with flour, make sure they are not too wet. If there is too much water on the fruits, spread them on a kitchen towel and push them around with your fingers, letting the water on the berries be absorbed by the kitchen towel.
      • Too much water on the berries will result in the flour clumping around them, and after baking, you will end up with these obvious clumps around your berries in the cake loaf.

    Nutrition

    Calories: 3187.4kcal | Carbohydrates: 395.5g | Protein: 44.7g | Fat: 162.5g | Saturated Fat: 98g | Trans Fat: 5.9g | Cholesterol: 726.4mg | Sodium: 1974mg | Potassium: 692.1mg | Fiber: 9.5g | Sugar: 221.3g | Vitamin A: 5254.7IU | Vitamin C: 23.4mg | Calcium: 397.3mg | Iron: 4.7mg
    Tried this recipe?Mention @decorated_treats or tag #decoratedtreats!

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    4.96 from 23 votes (23 ratings without comment)

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    The front view of a blueberry cake loaf that can be sliced.

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