Did you make anything special for Easter yesterday? We made a Lemon Blueberry Loaf!
I initially wanted to make a Lemon Blueberry Bundt Cake, but that is wayyy too much cake for our little family! haha We love our sweets, but we’ve got my little sister’s wedding coming up this fall, so we need to tone it back if we want to look good 😉 Lemon Blueberry Loaf it is for us!
Anyways, this lemon blueberry loaf is like a cake, but a little lighter. It has a box of pudding mix which makes it a little spongier than a regular cake. It is a thick cake, with a light lemon flavor (don’t let the color scare you. It’s not THAT lemony…haha), and the little bursts of blueberries are a perfect addition! This cake is a lovely spring dessert, breakfast addition or holiday special treat. We will definitely be making this throughout the summer as well!
This batter actually makes two loaves! One for you and one to give away (or one to refrigerate/freeze for later 😉 ). During this quarantine, consider dropping off the extra loaf at your neighbor’s doorstep and letting them know they have a treat outside! When you make this batter, you can certainly pour it all into a Bundt cake pan, though. If you’re looking to feed a crowd, that’s definitely an option!
The top of this loaf takes a sprinkle of turbinado sugar for an extra crunch factor, but don’t worry if you don’t have that. A light sprinkling of white sugar will give it the hint of sweetness. Or omit it altogether and go heavy handed on the icing. Either works well. 😉
If you make this Lemon Blueberry Loaf, please send me a picture or tag me on instagram/facebook! I would love to see your creation! 🙂
Lemon Blueberry Loaf
- 1 box lemon cake mix
- 1 box instant lemon pudding mix
- 4 eggs
- 1 cup sour cream
- 1/4 cup canola oil
- 1 pint fresh or frozen blueberries if using fresh, leave a few out to decorate with later!
- 1 tsp. all purpose flour
- 3 tbsp. turbinado sugar
- 3 cups powdered sugar
- 3 tbsp butter melted
- 2 tbsp milk or more if you prefer it runnier. Omit if you want more of a frosting consistency
- juice of half a lemon
- zest of half a lemon
For the cake:
- Preheat oven to 350 degrees. Grease two small bread loaf pans (5x9) and line with parchment paper. Set aside.
- In a small bowl, add your blueberries and 1 tsp. of flour. Toss to coat the blueberries (this will keep them from bleeding all throughout the batter as you stir them in.
- In a large bowl, combine the cake mix, pudding mix, eggs, sour cream and oil. Pour in the blueberries and gently fold them in, being careful not to pop the berries.
- Evenly divine into the two loaf pans then sprinkle the top with the turbinado sugar. Bake for 35-45 minutes or until a toothpick is inserted and comes out clean (cooking time varies if you decide to use a different mold, such as a bundt cake pan.).
- Cool loaf for 20 minutes in pan and then use the parchment paper to pull out the cake and transfer to a wire rack to fully cool.
- While the cake cools, prepare the glaze.
- In a medium bowl, combine powdered sugar, butter, milk, lemon zest and lemon juice. Whisk until smooth, adding more milk if you want a runnier consistency or more powdered sugar if you want it thicker. I prefer more of a glaze topping to drizzle so I add more milk.
- Once the cake has cooled, drizzle with the glaze. Decorate with leftover lemon slices and fresh blueberries. You can also add some lemon zest over the top and sprinkle with powdered sugar. Get creative and make it pretty! 🙂
If you like this loaf, be sure to check out these cakes/loaves…