Description
A moist and tender blueberry lemon loaf cake featuring a buttery crumb, vibrant citrus notes, and fresh blueberries for a delicious treat.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1/2 cup (one stick) unsalted butter, (room temperature)
1 cup granulated sugar, (plus a bit extra for sprinkling on top before baking)
2 large eggs, (room temperature)
1 cup sour cream
1 tsp. vanilla extract
2 Tbsp. freshly grated lemon zest
1 1/4 cup fresh blueberries
Instructions
1. Preheat your oven to 350 degrees F and prepare a 9×5 inch loaf pan with non-stick cooking spray.
2. In a large bowl, combine the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
3. In a stand mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla extract, and lemon zest until smooth, scraping down the sides of the bowl as needed.
4. With the mixer on low speed, gradually add the flour mixture to the wet ingredients, reserving about one tablespoon of the flour. Toss the fresh blueberries with the reserved tablespoon of flour to prevent them from sinking. Gently fold the floured blueberries into the batter using a rubber spatula. Pour the batter into the prepared loaf pan, leveling the top. You can sprinkle extra sugar on top before baking, if you like.
5. Bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top of the loaf begins to brown too quickly, loosely tent it with aluminum foil.
6. Let the loaf cool in the pan for about 15 minutes before carefully removing it and placing it on a wire rack to cool completely.
Notes
Room temperature ingredients are non negotiable. Having eggs and butter at room temperature allows them to emulsify into a smooth batter, which directly affects the final height and texture of your loaf.
Do not overmix once you add the flour. Using a low speed on your mixer and finishing with a spatula helps keep the cake tender rather than tough.
Allow the loaf to cool in the pan for 15 minutes before moving it. This resting time helps the structure settle, preventing the loaf from crumbling when you transfer it to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A