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Lemon Blueberry Loaf Cake with Cream Cheese Glaze

Lemon blueberry loaf cake bakes up moist and tender with fresh blueberries and bright lemon zest in every slice. A smooth cream cheese glaze adds a tangy finish once the loaf has cooled completely.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Make the loaf
  • 1.5 cups all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 0.5 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 2 eggs large, at room temperature
  • 0.5 cup sour cream at room temperature
  • 1 tbsp lemon zest finely grated
  • 2 tbsp lemon juice fresh
  • 1 tsp vanilla extract
  • 1 cup blueberries fresh, rinsed and patted dry
Make the cream cheese glaze
  • 2 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 0.25 tsp vanilla extract

Equipment

  • 1 9x5-inch loaf pan

Method
 

Make the loaf
  1. Heat the oven to 350°F and grease a 9x5-inch loaf pan; line it with a parchment paper sling.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. Beat the butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the sour cream, lemon zest, lemon juice, and vanilla.
  6. Stir in the flour mixture just until no dry streaks remain.
  7. Gently fold in the blueberries.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 55 to 65 minutes, until a toothpick inserted in the center away from a blueberry comes out with a few moist crumbs.
  10. Cool the cake in the pan for 15 minutes.
  11. Lift it out using the parchment and cool completely on a wire rack.
Make the cream cheese glaze
  1. Beat the cream cheese until smooth.
  2. Beat in the powdered sugar, milk, and vanilla until smooth and drizzleable.
  3. Spoon the glaze over the completely cooled loaf.
  4. Let it set before slicing.

Notes

For the cleanest doneness check, insert the toothpick in the center away from a blueberry. Store covered in the refrigerator for up to 4 days; freeze the unglazed loaf for up to 2 months. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.