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Moist Lemon Blueberry Loaf Cake with Cream Cheese Glaze

moist lemon blueberry loaf cake - featured image
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A bright and sweet lemon blueberry loaf cake that is moist and topped with a rich cream cheese glaze. Perfect for brunch, tea, or dessert, this easy recipe balances tart and sweet flavors beautifully.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 2 medium lemons (about 2 tablespoons)
  • ¼ cup (60ml) fresh lemon juice (about 2 lemons)
  • ½ cup (120ml) buttermilk (or substitute with milk + 1 teaspoon lemon juice)
  • 1 cup (150g) fresh or frozen blueberries
  • For the Cream Cheese Glaze:
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then lightly dust with flour. Set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat softened butter with granulated sugar until light and fluffy, about 3-5 minutes with an electric mixer.
  4. Beat in eggs one at a time, scraping down the sides after each addition. Stir in vanilla extract and lemon zest.
  5. Alternate adding the dry ingredients and buttermilk plus lemon juice to the butter mixture in three additions, starting and ending with dry ingredients. Fold gently between additions to avoid overmixing.
  6. Carefully fold in blueberries using a rubber spatula to avoid crushing them.
  7. Pour batter into prepared loaf pan and smooth the top gently. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the loaf cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. In a small bowl, beat cream cheese with powdered sugar, lemon juice, and vanilla extract until smooth and spreadable.
  10. Once the loaf is completely cool, drizzle the cream cheese glaze over the top. Let set for at least 15 minutes before slicing.

Notes

Do not overmix the batter to keep the cake tender. Keep blueberries frozen until folding in to prevent color bleed. Let the loaf cool completely before glazing to avoid melting the glaze. If glaze is too thick, add a teaspoon of milk to loosen it.

Nutrition

Keywords: lemon blueberry loaf cake, lemon cake, blueberry cake, cream cheese glaze, easy loaf cake, moist cake, summer dessert, brunch cake

Find it online: https://lenatable.com/moist-lemon-blueberry-loaf-cake-recipe-easy-perfect-cream-cheese-glaze/