Quick Description
This Blueberry Loaf Cake with Glaze is a light, fluffy cake that’s full of juicy blueberries. The lemon-infused glaze on top adds the perfect finishing touch, making each bite irresistible. Ideal for special occasions or as a treat with coffee, this cake is simple to make but looks and tastes elegant.
Servings & Timing
- Serves: 8–10 slices
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Cooling Time: 15 minutes (before glazing)
- Total Time: 1 hour 30 minutes
- Protein: ~4 g per slice
- Calories: ~250 kcal per slice
Ingredients List
For the Cake
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) whole milk
- 1 ½ cups (about 200 g) fresh or frozen blueberries (do not thaw if using frozen)
- 1 tbsp flour (for coating blueberries)
For the Glaze
- ½ cup (60 g) powdered sugar
- 1 tbsp lemon juice
- 1 tsp milk (or as needed for consistency)
- Optional: 1 tsp lemon zest for extra flavor
Step-by-Step Method
Step 1 – Preheat the Oven
Preheat the oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
Step 2 – Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3 – Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 3–4 minutes.
Step 4 – Add the Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Step 5 – Add the Dry Ingredients and Milk
Gradually add the dry ingredients to the butter mixture in 3 parts, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed to combine, making sure not to overmix.
Step 6 – Fold in the Blueberries
Toss the blueberries with 1 tablespoon of flour (this helps prevent them from sinking to the bottom of the cake). Gently fold the coated blueberries into the batter.
Step 7 – Bake the Cake
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are okay, but no wet batter).
If the top begins to brown too quickly, cover the cake loosely with aluminum foil and continue baking.
Step 8 – Cool the Cake
Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Step 9 – Prepare the Glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. If the glaze is too thick, add a little more milk until it reaches a pourable consistency. Optionally, stir in lemon zest for added citrus flavor.
Step 10 – Glaze the Cake
Once the cake is fully cooled, drizzle the glaze over the top, letting it drip down the sides. Top with a few additional blueberries for decoration.
Step 11 – Serve
Slice the cake and serve! Enjoy with a cup of tea, coffee, or as a sweet snack.
Why This Recipe Is Special
- Moist & Fluffy Texture – The combination of butter and milk gives the cake a light, moist texture, while the blueberries create pockets of juiciness in every bite.
- Simple to Make – Despite its elegance, this loaf cake requires only basic ingredients and minimal steps to prepare.
- Perfect for Blueberry Lovers – Packed with fresh or frozen blueberries, this cake is a treat for anyone who loves the natural sweetness and tartness of berries.
- Lemon Glaze – The lemon glaze adds a perfect citrusy kick that balances the sweetness of the cake.
- Versatile – Great for breakfast, dessert, or as a treat to share with friends and family.
Extra Tips for Better Taste
- Coat Blueberries with Flour – Tossing the blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
- Use Room Temperature Ingredients – Make sure your butter, eggs, and milk are at room temperature to ensure a smooth, well-incorporated batter.
- Don’t Overmix the Batter – Overmixing can result in a dense cake. Mix until just combined to keep it light and fluffy.
- Frozen Blueberries – If using frozen blueberries, don’t thaw them beforehand to prevent excess moisture. They’ll bake up beautifully in the batter.
Ingredient Details & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Butter | Coconut oil or vegetable oil | Use for a dairy-free version, though it will alter the texture. |
| Granulated sugar | Coconut sugar, honey, or stevia | Adjust the quantity as needed for your preferred sweetness level. |
| Eggs | Flax eggs (1 tbsp ground flax + 3 tbsp water per egg) | Vegan alternative. |
| Milk | Almond milk, oat milk, or any plant-based milk | Any milk works, though it may slightly alter flavor. |
| Blueberries | Raspberries or blackberries | Both are great alternatives with a slightly different flavor. |
Recipe Variations & Serving Suggestions
1. Add Nuts
Add chopped pecans or walnuts to the batter for added crunch.
2. Top with Whipped Cream
For extra indulgence, top each slice with a dollop of whipped cream or a scoop of vanilla ice cream.
3. Make a Lemon Blueberry Pound Cake
For a richer, denser cake, swap out the loaf pan for a bundt pan and add a bit of lemon zest to the batter.
4. Mini Loafs
Use mini loaf pans to create individual-sized servings. Reduce the baking time to around 30–35 minutes.
Storage & Make-Ahead
- Refrigerate: Store leftover cake in an airtight container in the fridge for up to 3–4 days.
- Freeze: You can freeze the cake (without glaze) for up to 2 months. Thaw overnight in the fridge before glazing and serving.
- Make-Ahead: This cake can be baked a day or two in advance. Just store it in an airtight container and glaze before serving.
Nutrition Details (per slice, based on 10 slices)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4 g |
| Carbohydrates | 32 g |
| Fat | 12 g |
| Fiber | 1 g |
| Sugar | 15 g |
| Calcium | 6% DV |
| Sodium | 140 mg |
Values may vary based on ingredient brands and portion sizes.
Final Thoughts
This Blueberry Loaf Cake with Glaze is a delightful combination of moist cake, sweet blueberries, and a zesty glaze. It’s simple to make and a great way to enjoy fresh or frozen blueberries in a decadent treat. Whether you’re serving it for a special occasion or enjoying it as a sweet snack, this loaf cake is sure to be a crowd-pleaser.
