Lemon Blueberry Cake; lemons and blueberries living harmoniously in a cake-y loaf. Oh yeah and smothered in a tangy buttermilk icing.

Are you thinking what I’m thinking?

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

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 together! 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 Lemon Blueberry Cake 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.

Then, 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.

Next, 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.

Then add them into the batter.

Along with all that zest…

Next, stir the batter very c-a-r-e-f-u-l-l-y.

Then spray 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.

Next, 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.

Then 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.

Next, add the buttermilk to the sugar.

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

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

Lastly, pour it all over your cooled Lemon Blueberry Cake and with an offset spatula {or a butter knife} schmear it all around.

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.comLemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

Drips are everything. Oh and save the parchment to lick the remaining icing off because it’s the adult version of the cookie-batter beater. Wait, I still lick the beater. Oh well you should do it anyway.

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

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 rather do be like me and dig in!

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

You won’t regret it.

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

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!

Enjoy! And if you give this Lemon Blueberry Cake Loaf with Buttermilk Icing recipe a try, let me know by snapping a photo and tagging me on twitter or instagram!

Lemon Blueberry Cake Loaf with Buttermilk Icing l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance! 

Lemon Blueberry Cake Loaf with Buttermilk Icing
Yield: 12

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.

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

FOR THE CAKE:

  • 2 large eggs
  • 1 cup sugar
  • 3 tablespoons freshly squeezed lemon juice
  • 1/3 cup butter, melted and cooled
  • 1-1/4 cups all-purpose flour, plus 1 teaspoon for blueberries
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 cup whole milk
  • 1 cup Fresh blueberries
  • 2 tablespoons lemon zest

FOR THE ICING:

  • 1 cup sifted powdered sugar
  • 2 tablespoons low-fat buttermilk (regular whole milk may be substituted)

Instructions

  1. Preheat your oven to 350°. Lightly spray with baking spray and line an 8x5 loaf pan with parchment paper.
  2. In a mixing bowl crack the two eggs. Add in the sugar, lemon juice, butter and eggs.
  3. In a separate bowl; stir together the flour, baking powder and salt.
  4. Stir in the dry ingredients alternately with the milk, do this in thirds.
  5. Toss the blueberries in the teaspoon of flour and gently fold them in along with the 2 tablespoons of lemon zest.
  6. 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.
  7. 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.
  8. 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.
  9. Let cool until the icing has hardened and slice into 12 servings.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 232 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 48mg Sodium: 289mg Carbohydrates: 40g Fiber: 1g Sugar: 29g Protein: 4g
Nutrition information isn’t always accurate.
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