Moist Blueberry Glazed Loaf Cake 

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Ingredients Overview

This recipe is divided into two parts:

  1. The blueberry loaf cake batter
  2. The light glaze topping

Ingredients for the Blueberry Loaf Cake

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs (room temperature)
  • ½ cup plain yogurt or sour cream
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional, but recommended)

Blueberries

  • 1½ cups fresh or frozen blueberries
  • 1 tablespoon flour (for coating berries)

Ingredients for the Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons lemon juice or milk
  • ½ teaspoon vanilla extract (optional)

Choosing the Best Blueberries

Blueberries are the star of this recipe.

Fresh Blueberries

  • Firm
  • Deep blue color
  • Best flavor and texture

Frozen Blueberries

  • Do not thaw
  • Toss in flour before adding
  • Slight color bleeding is normal

Both options work beautifully.

Preparing the Loaf Pan

Before mixing the batter:

  • Use a standard loaf pan (9×5 inches)
  • Grease with butter or oil
  • Line with parchment paper
  • Leave overhang for easy removal

This ensures clean release and perfect shape.

Mixing the Dry Ingredients

In a medium bowl:

  • Whisk flour, baking powder, baking soda, and salt
  • Mix evenly to distribute leavening

This prevents uneven rising.

Creaming Butter and Sugar

In a large bowl:

  1. Beat softened butter until smooth
  2. Add sugar gradually
  3. Cream until light and fluffy (2–3 minutes)

This step incorporates air for a tender crumb.

Adding Eggs and Flavorings

Add eggs one at a time:

  • Beat well after each egg
  • Add vanilla extract
  • Add lemon zest if using

The batter should look smooth and creamy.

Adding Yogurt and Milk

Slowly mix in:

  • Yogurt or sour cream
  • Milk

This adds moisture and richness.

Why Yogurt Matters

  • Keeps cake moist
  • Adds slight tang
  • Improves texture

Combining Wet and Dry Ingredients

Add dry ingredients to wet ingredients in two additions.

Important Mixing Tip

  • Mix gently
  • Stop once flour disappears
  • Do not overmix

Overmixing leads to dense cake.

Preparing the Blueberries

In a small bowl:

  • Toss blueberries with 1 tablespoon flour

Why This Helps

  • Prevents sinking
  • Keeps berries evenly distributed

Gently fold blueberries into the batter.

Filling the Loaf Pan

Pour batter into prepared pan.

  • Smooth the top
  • Tap pan lightly to remove air bubbles

Optional:

  • Sprinkle extra blueberries on top for appearance

Baking the Blueberry Loaf Cake

Oven Settings

  • Temperature: 175°C (350°F)
  • Rack: Middle position

Baking Time

  • 50–60 minutes

Doneness Test

  • Toothpick comes out clean or with moist crumbs
  • Top is golden brown

If top browns too quickly, cover loosely with foil.

Cooling the Cake Properly

Allow cake to cool:

  1. 10–15 minutes in pan
  2. Lift out using parchment
  3. Cool completely on wire rack

Cooling prevents glaze from melting.

Making the Glaze

In a small bowl:

  • Whisk powdered sugar with lemon juice or milk
  • Add vanilla if desired

Glaze Texture

  • Thick but pourable
  • Adjust liquid gradually

Glazing the Cake

Once cake is fully cooled:

  • Drizzle glaze over the top
  • Let it drip naturally down the sides

Allow glaze to set for 15–20 minutes before slicing.

Texture and Flavor Description

A perfect blueberry loaf cake should be:

  • Moist and tender
  • Soft but structured
  • Packed with blueberries
  • Lightly sweet with a fresh finish

Each bite should melt in your mouth.

Common Mistakes to Avoid

Overmixing Batter

Leads to dense texture.

Too Many Blueberries

Can make cake soggy.

Cutting Too Soon

Causes crumbling.

Skipping Flour on Berries

Results in sinking fruit.

Delicious Variations You Can Try

Lemon Blueberry Loaf

Add more lemon zest and juice.

Blueberry Cream Cheese Loaf

Swirl sweetened cream cheese into batter.

Orange Blueberry Loaf

Replace lemon zest with orange zest.

Almond Blueberry Loaf

Add almond extract and sliced almonds.

Storage Tips

Room Temperature

  • Store covered up to 2 days

Refrigerator

  • Store up to 5 days
  • Bring to room temperature before serving

Freezer

  • Wrap slices individually
  • Freeze up to 2 months

Serving Suggestions

This blueberry loaf is perfect with:

  • Tea or coffee
  • Fresh fruit
  • Yogurt
  • Light whipped cream

It’s suitable for breakfast or dessert.

Why This Recipe Is a Favorite

  • Easy to prepare
  • Uses simple ingredients
  • Stays moist for days
  • Freezer-friendly
  • Looks bakery-quality

It’s a dependable recipe you’ll return to again and again.

Final Thoughts

This moist blueberry glazed loaf cake is exactly what you see in the image:

  • Golden crust
  • Juicy blueberries
  • Soft interior
  • Beautiful glaze

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