Blueberry Cake Loaf with Lemon Glaze Icing

4.96 from 23 votes

A moist blueberry cake loaf filled with fresh blueberries and topped with tangy lemon glaze. Easy to bake and makes a great snack!

Prep Time30

Cook Time1 5

Total Time1 35

Course: Snack

Cuisine: American

Servings: 8 inches by 4 inches loaf

Calories: 3187.4kcal

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.

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.

- 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.