Blueberry Lemon Loaf Cake

If your favorite coffee shop lemon loaf had a glow-up, this would be it. Soft, plush, and packed with flavor, this blueberry lemon loaf owes its irresistible texture to creamy Good Culture sour cream mixed into the batter. Fresh lemon zest and juice give it a lively citrus pop, while sweet blueberries keep it fruity and fresh. Finished with a glossy lemon glaze, it’s the kind of loaf that disappears before the coffee even cools.

Ingredients:

Blueberry Lemon Loaf Cake

• 1 cup sugar (200 grams)
• 1 teaspoon fresh lemon zest
• ¼ cup + 2 tablespoons butter, room temperature (84grams)
• 1 large egg, room temp
• 1 egg yolk
• 2 tablespoon neutral oil (30 grams)
• 1 tablespoon vanilla extract
• ¾ cup (185g) Good Culture sour cream, room temp
• 1 ½ cups(180g) all-purpose flour
• 1 ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup fresh blueberries (170 grams)
• 1 tablespoon all-purpose flour (7 grams)(for blueberries)

Lemon Vanilla Glaze

• ¼ cup powdered sugar (25 grams)
• 1 teaspoon heavy cream (5 grams)
• 1 teaspoon vanilla extract (5 grams)
• 2 teaspoons fresh lemon juice (10grams)
• Pinch of salt

Instructions:

Blueberry Lemon Loaf Cake

1. Preheat the oven to 325 °F. Grease and line a standard 9×5 loaf pan with parchment paper and set aside.
2. Add the sugar and lemon zest into the mixing bowl and press the zest into the sugar to release the aromatic lemon oils.
3. Add the butter into the lemon sugar and beat until the sugar and butter are nice and fluffy, about 2-3 minutes.
4. Add the egg, egg yolk, oil and vanilla extract. Beat the entire mixture until everything is well incorporated.
5. Add the sour cream and mix it in until fully combined.
6. Add the all-purpose flour, baking powder, baking soda and salt and whisk until incorporated.
7. Add the flour mixture into the wet mixture and mix until just incorporated. Scrape the bowl to ensure there are no dry pockets of flour remaining. Set aside.
8. In a medium bowl, add the blueberries along with the all-purpose flour and give them a quick toss.
9. Add the dusted blueberries into the cake batter and gently mix until just combined.
10. Pour the blueberry cake batter into the loaf pan and smooth out the top.
11. Place the loaf pan into the oven to bake for about 60 minutes. Around the half way mark, check the loaf cake, if the top is already very golden brown, tent the loaf pan loosely with tin foil to avoid any burning.
12. Test the loaf cake with a toothpick to see if it comes clean. No wet batter should be seen and the toothpick should come out clean with just a few moist crumbs. The center of the loaf cake should be set, and have slight spring when gently pressed. The internal temp should register at 200 °F.
13. Set the loaf cake outside to cool, about an hour.

Lemon Vanilla Glaze

1. Once the loaf cake cools, make the lemon glaze, add powdered sugar, heavy cream and lemon juice into a bowl and whisk until it is a thick liquid consistency. If tooth thick add a touch more heavy cream.
2. Remove the loaf cake from the pan and drizzle it with the lemon glaze generously.
3. Slice and enjoy!