Lemon Blueberry Cake with Lemon-Zest Glaze


This one-bowl loaf cake is exceptionally easy to make. Since the batter calls for oil instead of butter, there's no need for a creaming step—just quickly beat together the ingredients until smooth, then fold in the blueberries. Thanks to plenty of sour cream and minimal leavener, the cake bakes up rich and tender, ready for the final touch of a puckery lemon glaze topped with plenty of fresh lemon zest. To enjoy it as a breakfast cake, just skip the glaze.Related: More Easy Loaf Cake Recipes

Active Time:
15 mins
Total Time:
2 hrs


  • Butter, for greasing pan

  • 2 large eggs

  • 2 1/4 cups (about 9 5/8 ounces) all-purpose flour, plus more for dusting pan

  • 1 1/2 cups granulated sugar

  • 1/2 cup canola oil

  • 1/2 cup sour cream

  • 1 teaspoon vanilla extract

  • 2 teaspoons grated lemon zest, plus 1 tablespoon fresh juice (from 1 lemon), divided, plus more zest for garnish

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon kosher salt, divided

  • 6 ounces fresh blueberries (about 1 3/4 cups)

  • 1 1/2 cups (about 6 ounces) plus 2 tablespoons powdered sugar

  • 3 tablespoons whole milk


  1. reheat oven to 350°F. Grease a 9- x 5-inch loaf pan with butter, and dust with flour, knocking the excess out of the pan. Beat eggs, flour, sugar, oil, sour cream, vanilla, lemon zest, baking soda, and 1/2 teaspoon of the salt with a hand mixer on medium-low speed until combined and smooth, about 2 minutes. Fold in blueberries. Pour into prepared loaf pan; smooth top. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour, 15 minutes. Let cool in pan 20 minutes. Carefully remove cake from pan; transfer to a wire rack, and let cool completely, about 2 hours.

  2. Whisk together powdered sugar, milk, lemon juice, and remaining 1/4 teaspoon salt in a bowl. Pour evenly over cooled cake. Garnish with additional lemon zest.

    Blueberry Lemon Cake Recipe
    Caitlin Bensel
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