Moist Lemon Blueberry Loaf Cake with Vanilla Bean Glaze
A bright and fresh lemon blueberry loaf cake that stays moist thanks to buttermilk, topped with a smooth vanilla bean glaze. Perfect for any occasion, this easy recipe balances tart lemon and sweet blueberries with a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (250g) all-purpose flour, sifted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 3/4 cup (180ml) buttermilk (or milk + 1 tbsp vinegar)
- Zest of 2 medium lemons
- 1/4 cup (60ml) fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (225g) fresh blueberries, washed and patted dry
- For the Vanilla Bean Glaze:
- 1 cup (125g) powdered sugar, sifted
- 2 to 3 tablespoons (30–45ml) whole milk or cream
- Seeds scraped from 1 vanilla bean pod or 1 tablespoon vanilla bean paste
- 1 tablespoon fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar on medium speed until pale and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, mixing well after each addition.
- Mix in buttermilk, lemon juice, vanilla extract, and lemon zest until combined.
- Gradually fold dry ingredients into wet mixture using a rubber spatula until just combined.
- Toss blueberries lightly in flour and fold them gently into the batter.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, checking at 50 minutes with a toothpick for doneness.
- Cool loaf in pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar, milk or cream, lemon juice, and vanilla bean seeds or paste until smooth and pourable.
- Drizzle glaze over cooled loaf. For thicker glaze, let first layer set 10 minutes and add more.
Notes
Toss blueberries in flour before folding to prevent sinking. Use room temperature eggs and butter for best texture. Let loaf cool completely before glazing to avoid melting the glaze. For dairy-free, substitute buttermilk with coconut yogurt and use plant-based milk and margarine. For gluten-free, use a 1-to-1 gluten-free baking blend and add extra baking powder.
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 250
- Fat: 10
- Carbohydrates: 35
- Protein: 3
Keywords: lemon blueberry loaf cake, vanilla bean glaze, moist lemon cake, easy loaf cake, blueberry dessert, homemade cake, quick dessert