A quick and easy dessert full of bright lemon and juicy blueberries. So good!
I could not wait to share this lemony blueberry loaf cake with crumble topping with you. It’s packed with fresh blueberries and bright lemon, covered with a streusel topping, and drizzled with lemon glaze. There’s no way you won’t love it!
You can’t go wrong with this cake because you can serve it as a breakfast loaf or turn it into a dessert. It screams spring, and is similar in flavor to my lemon olive oil cake, except it’s loaded with blueberries. I think of it every time I get in the mood for lemony cakes, and I know you will, too.
Why will we love it?
Moist tender cake
Bursting with blueberries and
Fresh lemon flavor
Covered in a lemon,
Crumb streusel and
Sweet, sticky lemon icing.
What do I need for the crumb topping?
Butter -soft or melted to mix everything in. Salted or unsalted would be fine.
Granulated sugar -sweetens and helps create the crumb.
All-purpose flour -thickens the butter to form little pieces of crumb that won’t sink into the loaf cake.
Zest of a small lemon –blueberry and lemon are one of life’s perfect pairings. This adds citrusy flavor even to the top of your cake.
Salt -just a pinch to balance the sweetness and brighten the lemon if you didn’t already use salted butter.
What dry ingredients do I need?
All-purpose flour -I haven’t tried another flour, but if you do, let me know how it comes out.
Baking powder -gives the loaf a lighter, airy texture.
Salt -enhances the blueberry and lemon flavor.
Zest of 2 lemons -adds the perfect amount of lemon flavor without overpowering the blueberry.
What are the wet ingredients?
Unsalted butter -softened to help blend all the wet ingredients together.
Granulated sugar -adds sweetness to the cake.
Eggs -creates a smooth batter and adds structure to the loaf. Use room temperature eggs to keep the butter from seizing.
Milk –helps keep the cake moist.
Blueberries -fresh or frozen blueberries work for this loaf, and any berries can be substituted for the blueberries. So, use what you have. You do not have to thaw frozen berries before adding them to the cake.
What’s in the icing?
Confectioner’s sugar -perfect for a smooth, sweet icing.
Lemon juice -there’s no doubt it will have a lemon flavor by using fresh lemon juice.
Pure vanilla extract -balances the acidity of the lemon and adds a caramel flavor.
Lemon zest -more lemon flavor.
How do I make the crumb topping?
In a bowl, combine all the topping ingredients and mash them together using a fork until they are combined. Refrigerate the bowl or set it in the freezer while preparing the cake.
How do I make the batter?
Preheat the oven to 350 °F, 180 °C. Combine all the dry ingredients in a bowl and whisk them together. Beat the butter, sugar, and vanilla over medium speed in a tabletop mixer until combined. Add the eggs and beat on high speed until fluffy. Then, add the milk and beat on low until combined. Add the dry ingredients and beat until incorporated. Then, add the blueberries and beat until combined.
How long do I cook the cake?
Line and grease a loaf pan (9 x 5-inch) with parchment. Transfer the batter to the prepared pan and then spread the crumb topping on top. Bake for 45-65 minutes or until a toothpick inserted into the center of the cake comes out clean or with some moist crumbs attached.
Do I cook the cake longer if I use frozen berries?
If using frozen blueberries, the cake will take 60-65 minutes to bake. Of course, you will still check with a toothpick inserted into the cake’s center to ensure it comes out clean or has some moist crumbs attached.
What’s the best way to add the icing?
Cool the loaf completely so the icing sits on top. Meanwhile, make the icing by combining the icing ingredients in a small bowl and whisking them together until smooth. Drizzle the icing over the cooled cake and serve.
How do I serve this loaf cake?
It’s hard not to just eat this every time you walk by it. It’s so, so good. I love to eat it with a hot cup of Greek coffee. To turn it into a dessert, serve it with vanilla ice cream or topped with homemade whipped cream. Kali Orexi!
Do you have more loaf cakes?
Yes! Try my Pear & Cardamom Loaf Cake, Spiced Pumpkin & Olive Oil Loaf Cake, and Greek-style Milopita Apple Spice Loaf Cake. If you’re in the mood for chocolate, you have to make my Double-Chocolate Banana Bread, and if you love swirl loaves, try one of my Fall Swirl Loaves!
Watch the Video:
Lemony Blueberry Loaf Cake with a Crumble Topping
A quick and easy dessert full of the bright flavors of lemon and juicy blueberries. So good!
Ingredients
For the Crumb Topping:
- 4 oz (113g) soft or melted butter
- 2/3 cup (150g) granulated sugar
- 1/2 cup all-purpose flour
- zest of a small lemon
- a pinch of salt
The Dry Ingredients:
- 1 and 2/3 cup (238g) all-purpose flour
- 1 teaspoon (5g) baking powder
- 1/4 teaspoon salt
- zest of 2 lemons
The Wet Ingredients:
- 6 oz (170g) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1/4 cup milk
- 2 cups blueberries
The Icing:
- 3/4 cup (105g) confectioner's sugar
- 2 tablespoons lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest
Instructions
Preheat the oven to 350 °F, 180 °C.
Line a loaf pan(9 by 5-inch) with parchment and grease it too.
Make the Crumb Topping: In a bowl, combine all of the topping ingredients and mash them together using a fork until they are combined. Refrigerate the bowl or set it in the freezer while the cake is prepared.
Make the Batter: Combine all of the dry ingredients in a bowl and whisk them together.
Beat the butter, sugar, and vanilla over medium speed until combined. Add the eggs and beat on high speed until fluffy. Add the milk and beat on low until combined and then add the dry ingredients and beat until incorporated.
Add the blueberries and beat until combined.
Transfer the batter to the prepared pan and then spread the crumb topping on top.
Bake for 45-65 minutes or until a toothpick inserted into the center of the cake comes out clean or with some moist crumbs attached.
Cool completely.
Make the Icing by combining all of the icing ingredients in a small bowl and whisking them together until smooth.
Drizzle the icing over the cooled cake and serve with coffee or ice cream.
Kali Orexi!
Notes
If using frozen blueberries the cake will take 60-65 minutes to bake. You do not have to thaw the berries before adding them to the cake.
Any berries can be substituted for the blueberries but blueberries are my favorite in this cake.
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