Lemon Blueberry Cake Loaf + Buttermilk Icing

Are you thinking what I’m thinking?

Are you thinking that you couldn’t possibly be sick of yet another lemon-blueberry recipe? Because I know I’m not. I just can’t get enough of those two! Somebody explain to me why that is? I need to form a support group.

Hi my name is Laurie and I’m a lemon-blueberry junkie.

I’m especially fond of whenever blueberries are baked into a moist {sorry had to} cake-y loaf and then coated in a thick layer of icing. I’m not sure what I love more… the loaf or the icing. It’s a tough call… so to be fair I won’t choose sides. Because the bread would be grand all by itself, but the icing takes this loaf overboard and me along with it.

Got lemons? Well then zest about two tablespoons worth. Which depending on the size of lemons you have… it’s roughly two to three. Then you’ll have to juice them and and strain the seeds and measure out 3 tablespoons. Phewwww!

Crack two eggs into a large mixing bowl.

Add in the cup of granulated sugar.

Drizzle in a third cup of melted and cooled butter.

Then lastly add in the lemon juice.

Whisk to combine and set aside.

In a different bowl measure out the all purpose flour, add in the baking powder and salt… stir those to combine.

Gradually add the dry ingredients into the wet.

Alternately adding in the milk. I do it in thirds. Dry, milk, dry, milk, dry, milk… you get the picture.

Always go through the blueberries and check for stems. They’re slippery buggers and nobody wants to bite into a stem.

Toss the blueberries in with a little {like a teaspoon} of flour. The flour helps them from sinking to the bottom of the cake, thank you Ina Garten.

Add them into the batter.

Along with all that zest…

And stir c-a-r-e-f-u-l-l-y.

I sprayed and lined an 8×5 loaf pan. You know how I love my Misto… but any healthy spray, thin coating of coconut oil or butter will do.

Pour the cake/bread/loaf batter into the prepared pan and slide the pan into a preheated 350 degree pan for 55 to 60 minutes. Ya know how every oven is different… so be sure to check on this baby. The tops and edges should be a light golden and if you inserted a tester it should come back clean… unless you puncture a blueberry. If that happens… blow on the tester and then lick it clean.

Let the loaf cool in the pan for 10 minutes and then carefully, run a butter knife along the edges and using the parchment paper handles, remove it from the pan to a wire rack to finish cooling.

Eeek buttermilk glaze! This is the kind of glaze that hardens as it cools. So when you go to slice into the loaf… it crackles. Heaven. All you need is one cup powdered sugar and two tablespoons butter milk… that’s all folks.

Add the buttermilk to the sugar…

Whisk until there are ZERO clumps of sugar and it’s thick and glorious.

Pour it all over your cooled cake and with an offset spatula {or a butter knife} schmear it all around.

Drips rule.

Drips like majorly rule. Oh and save the parchment to lick the remaining icing off… it’s the adult version of the cookie-batter beater… wait, I still lick the beater. Oh well do it anyway.

As you can see I couldn’t wait for the icing to cool completely. What can I say? I’m a total sucker for slightly warm cake and slightly hardened icing. Don’t be like me… or wait… do be like me and dig in!

You won’t regret it.

How could you? It’s a little sliver of heaven right smack dab on the center of you plate. Begging to be eaten… by fork or by fingers… GO FOR IT!

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Lemon Blueberry Cake Loaf with Buttermilk Icing

Lemons and blueberries living harmoniously in a cake-y loaf. Oh yeah and smothered in a tangy buttermilk icing. Word.

Yield: 12

Prep Time: 30 minutes

Cook Time: 55-60 minutes

Total Time: 1 hour 30 minutes

Ingredients:

2 whole Eggs

1 cup Sugar

3 tablespoons Fresh Squeezed Lemon Juice

1/3 cup Butter, melted and cooled

1-1/2 cups All Purpose Flour {plus one teaspoon for blueberries}

1 teaspoon Baking Powder

1 teaspoon Kosher Salt

1/2 cup Milk

1 cup Fresh Blueberries

2 tablespoons Lemon Zest

FOR THE ICING:

1 cup Powdered Sugar

2 tablespoons Buttermilk {regular whole milk may be substituted}

Directions:

Preheat your oven to 350 degrees. Lightly spray and line {with parchment paper} an 8x5 loaf pan.

In a mixing bowl crack the two eggs. Add in the sugar, lemon juice, butter and eggs.

In a separate bowl; stir together the cup of flour, baking powder and salt.

Stir in the dry ingredients alternately with the milk, do this in thirds.

Toss the blueberries in the teaspoon of flour and gently fold them in along with the 2 tablespoons of lemon zest.

Pour the batter into the prepared pan and bake for 55-60 minutes, or until a tester is inserted and comes back clean. The top and edges of the loaf should be golden.

Let the loaf cool in the pan for 10-15 minutes. Run a butter knife along the edges of the loaf and then using the parchment paper "handles" carefully remove the loaf to a wire rack to finish cooling.

Prepare the icing by adding the buttermilk to the powdered sugar. Stir until smooth. Pour the glaze over the top of the loaf and use an offset spatula or knife to spread it over top.

Let cool until the icing has hardened and slice into 12 servings.

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44 Responses to “Lemon Blueberry Cake Loaf + Buttermilk Icing”

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    Maura @ My Healthy 'Ohana — August 10, 2012 at 6:48 am

    Wow, this looks amazing, especially with that buttermilk glaze! I love lemon with blueberries, it’s such a great combination. Will definitely be making this either this weekend or next week sometime, as soon as I can get some lemons :)

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    Averie @ Averie Cooks — August 10, 2012 at 1:17 pm

    what a glorious looking loaf and so moist! and then that glaze – I’ll have a glass of that please :)

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    Deborah — August 10, 2012 at 2:27 pm

    I am a lemon addict, and need this recipe in my arsenal! Yum!!

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    Anna @ hiddenponies — August 10, 2012 at 3:12 pm

    That icing…yum. Perfect “anytime” loaf!

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    Lauren @ Part Time House Wife — August 10, 2012 at 3:34 pm

    I’m not kidding…I literally pictured my self licking the drips off your wooden board/table… I could honestly see it happening. And you thought you had issues with lemon and blueberries. ;-)

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    Erin @ Dinners, Dishes and Desserts — August 10, 2012 at 3:45 pm

    Heaven! I have blueberries in the fridge and lemons I have been trying to find something to do with – found it!

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    Heather (Heather's Dish) — August 10, 2012 at 4:15 pm

    you’re my lemon blueberry queen :)

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    Jennie @themessybakerblog — August 10, 2012 at 7:58 pm

    Nope. I never get tired of the lemon/blueberry combo. They are meant for each other. And, that icing. Oh my, I so want to stick my finger in that icing. This is one beautiful loaf of bread. Yum!

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    Amber {Sprinkled With Flour} — August 10, 2012 at 9:01 pm

    Oh my word! Yes, I’ll go for another lemon-blueberry recipe. The best combo ever! This loaf looks amazing Laurie! Kudos. :)

  10. #
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    Cassie — August 10, 2012 at 9:33 pm

    This looks awesome Laurie! I love lemon + blueberry and that glaze looks so good!

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    Chung-Ah | Damn Delicious — August 10, 2012 at 10:01 pm

    Freaking love this! And I love it even more because it doesn’t require a mixer! Can’t wait to make this over the weekend so I can have this for breakfast-on-the-go for the work week!

  12. #
    12
    Dorothy @ Crazyforcrust — August 11, 2012 at 1:09 am

    Oh I love this! It’s gorgeous!

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    Pretend Chef — August 11, 2012 at 1:16 am

    Oh my! Such a great flavor combination. This looks so delicious. Need to make this for breakfast this weekend.

  14. #
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    Lindsay @ Pinch of Yum — August 11, 2012 at 2:18 am

    Hello again loaf lady. :) I have to tell you – I love your recipe plugin! *nerd* Which one do you use?

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    Julie @ Table for Two — August 11, 2012 at 2:19 am

    I’m NEVER sick of the lemon blueberry combination especially when it looks THIS good. love that glaze – i could drink it.

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    Emmanuelle — August 11, 2012 at 7:46 am

    At the top of my list for coming-soon dessert!! Looks soooo delicious, thanks for sharing!

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    Donna — August 11, 2012 at 8:46 am

    I definitely need to become a member of your support group…This utterly scrumptious offering screams “Lemon/Blueberry Fix”…..and I thank you…The frosting should be pay-per-view…XXX…You’ve truly outdone yourself here Laurie…Thank you!!!!..This has “Sunday Brunch” written all over it …I just hope it makes it to the table and my family before my face mysteriously plunges into it…gah!!!

    • simplyscratch replied: — August 16th, 2012 @ 1:20 pm

      HA!! Meetings are on Fridays :)

  18. #
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    Anna @ Crunchy Creamy Sweet — August 11, 2012 at 3:07 pm

    I love crackling icing on a delicious lemon blueberry cake! But then again, I probably wouldn’t be able to wait for it to harden either :) Gorgeous!

  19. #
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    Our Kitchen Inventions — August 11, 2012 at 8:02 pm

    I know what you mean about “wait for the item to cool before slicing”….and risk it not being warm??!! That’s CRAZY talk….we made Chocolate Chip Zucchini Bread on Friday, and just had to slice it while it was still too hot….but SO worth it for the melty chocolate chips inside…yummy!!

  20. #
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    Sasha — August 11, 2012 at 8:18 pm

    This looks like my kind of heaven. Im making it. Soon. :)

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    Jane — August 11, 2012 at 9:22 pm

    Looks delicious – just put mine in the oven! Two small things: you have 1.5 cups of flour listed in the ingredients list, but only mention 1 cup in the directions, and you listed the butter as an ingredient, but don’t mention where to add it in.

    Can’t wait to eat this when it comes out of the oven!

  22. #
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    Dennis Blair — August 12, 2012 at 11:15 am

    I want to take these out of the laptop and eat now will try them soon. I am a great fan of lemon dishes thanks for sharing.

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    Keelin Hollenbeck — August 12, 2012 at 2:39 pm

    Wow this looks amazing. I am actually putting this on my to do list to make today. I always love your recipes. Thanks for sharing!

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    Judith V — August 13, 2012 at 4:12 am

    Hi Laurie, since my husband! found your blog I’m a very regular visitor and I made many!!!!!! of your recipes! Love your blog! (also made first thing Saturday morning your blueberry cake, very nice!)Living in Europe sometimes is very challenging to get the ingredients needed, but I have some good American friends and they help me out a lot! Thanks and all the best, Judith

  25. #
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    Sally @ Spontaneous Hausfrau — August 13, 2012 at 12:04 pm

    This looks bright, beautiful, and moist – in other words, my idea of a perfect dessert!

  26. #
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    sally @ sallys baking addiction — August 13, 2012 at 3:58 pm

    Hi Laurie! How did I not comment on this loaf already? This is perfectly one of the most beautiful loaf cakes I’ve ever seen. The pictures… speechless. Like, probably the prettiest post I’ve ever read! That buttermilk icing looks and sounds out of this world, and what a nice compliment to the cake! I love the combo of lemon + blueberries, too. I am saving this bad boy because I must remake it sometime!

  27. #
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    Gina — August 14, 2012 at 12:34 am

    Hi Laurie,

    How gorgeous is that loaf. I put you in my reader now so I don’t miss your recipes. Miss seeing them in my FB inbox. It looks amazing over here.
    -Gina-

  28. #
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    Eliana — August 14, 2012 at 5:26 pm

    Lemon and blueberry make such a wonderful pair. So I know for sure this one is a winner.

  29. #
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    Bob — August 14, 2012 at 10:34 pm

    That looks absolutely delicious!

  30. #
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    Julia {The Roasted Root} — August 14, 2012 at 10:36 pm

    Hi, my name is Julia and I’m totally a lemon & blueberry junkie too! Your loaf looks so sweet, tangy and wonderful! I want to make it right now so that I can have it for dessert tonight and breakfast tomorrow morning!

  31. #
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    Kari@Loaves and Dishes — August 15, 2012 at 2:38 am

    The reason we don’t get sick of another blue berry and lemon recipe is because they are so perfect together. So why mess with perfection… unless it’s to add a buttermilk icing of course.

  32. #
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    Javelin Warrior — August 17, 2012 at 1:32 pm

    Love this loaf! Wow, it looks so moist with such intense blueberry… And the glaze – I’m drooling! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for sharing such amazing creations…

  33. #
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    Lana @ Never Enough Thyme — August 17, 2012 at 7:11 pm

    Oh, my word, but this looks delicious! Saw it on Pinterest and just had to track down the source and recipe. So glad I did because now I have a new-to-me blog to follow.

  34. #
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    Laurel @ Quality Cooking — August 18, 2012 at 3:26 am

    Oh boy, I love that lemon-blueberry combo, too, and this bread looks divine! I do a simple, yet delicious, lemon-blueberry pie, though this bread needs to be a part of my every day life.

  35. #
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    Tracy — August 18, 2012 at 10:31 pm

    Just made this with my almost 4 year old daughter. We cannot wait to eat this. May I say that zesting a lemon is just fantastic! They are so beautifully fragrant.

  36. #
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    Maura @ My Healthy 'Ohana — August 20, 2012 at 6:49 am

    I just made this today and it was SO delicious! My husband loved it :) Thanks for the great recipe!!

  37. #
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    Ashley — August 24, 2012 at 4:47 pm

    Hi, Just wanted to say, this loaf was AMAZING. Actually, all of the recipes I have made from your site have been amazing. You are the only source I go to for recipes that I trust. I love how you have the pictures where you can check to see if your food is looking good. Keep it up, I am about to make your chocolate cake with buttercream frosting for the second time, just THANK YOU!

  38. #
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    Claire — January 13, 2013 at 12:16 pm

    This is fab, although in my kitchen I was following the written-out method and everything went in the oven, and I still had the butter left over! Catastrophe round 1. Round 2 was wonderful. So the buter is missing from the full recipe….

    • simplyscratch replied: — January 15th, 2013 @ 4:33 pm

      Oh my gosh! Thanks for letting me know :)

  39. #
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    Angie — March 2, 2013 at 5:14 pm

    Hi Laurie! Which amount is right for the flour? One cup or 1 1/2? Thanks!

    • simplyscratch replied: — March 5th, 2013 @ 4:13 pm

      It’s 1 and 1/2 cups :)

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    Nicole @InfiniteLittlePleasures — May 29, 2013 at 3:05 pm

    This looks like an amazing recipe! I featured it in my blogpost here: http://infinitelittlepleasures.blogspot.com/2013/05/lemon-blueberry.html :)

    • simplyscratch replied: — May 29th, 2013 @ 11:10 pm

      Thanks Nicole! I love that collection of blueberry and lemon recipes!

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