Moist Lemon Blueberry Loaf Cake with Cream Cheese Glaze
A moist and tender lemon blueberry loaf cake bursting with fresh blueberries and bright lemon flavor, topped with a tangy cream cheese glaze. Perfect for breakfast, snack, or dessert.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs, room temperature
- 2 tablespoons fresh lemon zest
- 3 tablespoons fresh lemon juice
- ½ cup (120 ml) buttermilk (or plain yogurt or milk plus 1 teaspoon vinegar)
- 1½ cups (225 grams) fresh blueberries, rinsed and patted dry
- 1 teaspoon vanilla extract
- For the cream cheese glaze:
- 4 oz (115 grams) cream cheese, softened
- 1 cup (120 grams) powdered sugar, sifted
- 1 tablespoon fresh lemon juice
- 1–2 tablespoons milk (optional, to thin glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving overhang for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, and vanilla extract.
- Alternate adding the flour mixture and buttermilk to the wet ingredients, starting and ending with flour. Mix gently after each addition to avoid overmixing.
- Lightly coat blueberries with a small amount of flour, then fold them gently into the batter with a rubber spatula.
- Pour batter into prepared loaf pan and smooth the top. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out clean or with a few moist crumbs.
- Cool loaf in pan for 15 minutes, then transfer to a cooling rack to cool completely before glazing.
- For the glaze, beat cream cheese, powdered sugar, and lemon juice until smooth. Add milk 1 tablespoon at a time if needed to reach pourable consistency.
- Drizzle glaze over cooled loaf and let set for 15 minutes before slicing.
Notes
Use room temperature ingredients for best results. Do not overmix batter after adding flour to avoid toughness. Coat blueberries lightly with flour before folding to prevent sinking. Cool loaf completely before glazing to prevent glaze from melting. If glaze is too thick, add milk a teaspoon at a time; if too thin, add more powdered sugar.
Nutrition
- Serving Size: 1 slice (1/12th of l
- Calories: 280
- Sugar: 22
- Fat: 12
- Carbohydrates: 38
- Protein: 4
Keywords: lemon blueberry loaf cake, lemon blueberry cake, cream cheese glaze, moist loaf cake, easy lemon cake, blueberry dessert, homemade loaf cake