Iced blueberry loaf tastes like a slice of sweet heaven! A tender loaf cake with a hint of lemon, bursting blueberries, and a tangy iced glaze. Perfect for breakfast, tea time, dessert, or a snack anytime!
- 1/2 Cup Butter - room temperature
- 1 1/4 Cup Sugar
- 2 Eggs
- 1 Teaspoon Vanilla
- Zest & Juice of 1 Lemon
- 1 1/2 Cup Flour
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Baking Powder
- 1/2 Cup Sour Cream
- 1 Cup Blueberries + 1 Teaspoon Flour to coat
- 1 Cup Powdered Sugar
- 2 Tablespoon Lemon Juice (about 3 lemons) + Zest of 1 Lemon
- 1 Tablespoon Cream
- Preheat the oven to 350 degrees.
- In a large bowl, add the room temperature butter and sugar. Beat with a hand mixer for 3-5 minutes, or until light and fluffy. This can also be done in a stand mixer if preferred.
- Add in the eggs, vanilla, lemon zest, and juice. Beat for about 1 minute.
- In another bowl, sift together the flour, salt, and baking powder.
- Slowly add 1/3 of the flour mixture to the butter mixture and beat until just combined. Add in 1/2 of the sour cream next and mix until just barely combined. Continue with this by adding another 1/3 flour, the last 1/2 of the sour cream, and then finally the last 1/3 of the flour. Mixing until just combined each time, making sure not to over-mix.
- To a small bowl, add the blueberries and 1 teaspoon of flour. Toss to coat the blueberries completely. Add the blueberries and gently mix them into the batter with a spatula until evenly distributed.
- Pour the batter into a greased loaf pan. Place in the preheated oven and bake for 1 hour and 30 minutes.
- Once the hour and 30 minutes are up, check the middle of the loaf with a toothpick. If it comes out clean with just a couple of crumbs on it, the loaf is finished baking - remove from the oven and let cool. If it comes out with wet batter on it still, place it back to bake for 10 minutes at a time until the toothpick comes out clean.
- Let the loaf cool for 10-2o minutes in the pan, then remove and let finish cooling on a cooling rack.
- In a bowl, add all of the ingredients. Whisk until smooth. If the icing is too thick - add more lemon juice or cream. If it is too thin, add more powdered sugar.
- Pour over the cooled blueberry loaf and spread to all the edges.
- Slice and enjoy!
How to Store
- Store any leftovers in an airtight container in the fridge for up to a week.
How to Freeze
- Bake and let cool completely. Wrap tightly in plastic wrap 3 times and store in a freezer-safe zip-top container. Freezer for up to a year. Place in the fridge to thaw overnight when ready to eat, and let come to room temp before adding the lemon glaze and serving. You can also freeze leftover individual slices. Place the slices on a baking tray and freeze for 30 minutes so they are somewhat solid. Wrap and store like the whole loaf and thaw the same as well.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 289
- Sugar: 32.5 g
- Sodium: 117.9 mg
- Fat: 10.3 g
- Carbohydrates: 47 g
- Fiber: 0.8 g
- Protein: 3.6 g
- Cholesterol: 55.4 mg
Keywords: Iced Blueberry Loaf