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High Altitude Lemon Blueberry Loaf Cake

August 13, 2022 by Heather Smoke 2 Comments

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An easy, high altitude recipe for a moist lemon blueberry loaf cake, drizzled with tart lemon icing and topped with fresh blueberries. This lemon loaf cake is so flavorful from fresh lemon zest and juice, loaded with sweet juicy blueberries, and comes together quickly with no mixer needed to make the cake batter.

You might also love these high altitude recipes for chocolate chip sour cream loaf cake, chocolate loaf cake, and vanilla bean loaf cake.

Lemon blueberry loaf cake with a slice cut.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

Quick and Easy to Make. You’ll love how quickly the cake batter comes together, with just a bowl and whisk.

Standard Pantry Ingredients. Today’s recipe uses simple ingredients that you’re likely to already have on hand.

High Altitude Tested. I develop and test all of my recipes at Denver’s altitude of 5,280 feet, so other mountain bakers can be assured of consistent, reliable results in their home baking.

Lemon blueberry loaf cake with lemon icing and fresh blueberries on top.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

  • Granulated Sugar. Adds sweetness and moisture.
  • Lemons. You’ll be using both the zest and the juice for lots of lemon flavor in this lemon blueberry loaf cake.
  • Lemon Extract. Lemon paste or lemon extract gives the cake an extra boost of lemon flavor.
  • Vanilla Extract. Flavor.
  • Flour. For the softest texture, use cake flour, which has a lower protein content than all-purpose flour.
  • Baking Powder. Leavens the cake so it rises as it bakes.
  • Salt. Balances the sweetness.
  • Eggs. Gives the cake structure.
  • Sour Cream. Adds moisture and acidity for a tender cake crumb.
  • Butter. Adds flavor, moisture and a rich buttery flavor.
  • Blueberries. Use fresh blueberries, rather than frozen.

Icing

  • Powdered Sugar. Sweetens and thickens the icing.
  • Lemon Juice. Adds tartness and acidity to the icing to balance the sweetness.
Blueberries.

Instructions

Cake

  • Preheat the oven to 325 F. Line a standard sized loaf pan with a sheet of non-stick baking paper or parchment paper, so that the paper hangs over two sides. The paper serves as a “sling”, making it easy to lift the cake out of the pan. Lightly spray with non-stick baking spray.
  • In a bowl, measure the sugar, then zest the lemon over the sugar. Use your fingers to rub the lemon zest into the sugar until moistened.
  • Add the flour, baking powder and salt, then whisk together with the sugar to make sure everything is well distributed.
  • Lemon zest and sugar in a bowl.
  • Step 1 for making lemon blueberry loaf cake.
  • Step 2 for making lemon blueberry loaf cake.
  • Step 3 for making lemon blueberry loaf cake.
  • In a separate bowl, whisk together the eggs, sour cream, melted butter, vanilla extract, lemon extract and lemon juice until well combined.
  • Add the dry ingredients to the wet, and use a spatula to stir everything together until there are just a few streaks of flour remaining. Add the blueberries and fold them in until distributed throughout the batter and there are no more streaks of flour.
  • Step 4 for making lemon blueberry loaf cake.
  • Step 5 for making lemon blueberry loaf cake.
  • Step 6 for making lemon blueberry loaf cake.
  • Step 7 for making lemon blueberry loaf cake.
  • Pour the batter into the pan. Bake the cake on the center oven rack for about 60 minutes, until a cake tester or sharp knife comes out clean, and the top of the cake is light golden brown.
  • Cool the cake in the pan for 20 minutes, then gently lift the cake out (using the paper) and set on a cooling rack. Cool for at least 2 hours.
  • Step 8 for making lemon blueberry loaf cake.
  • Step 9 for making lemon blueberry loaf cake.

Icing

  • In a bowl, whisk together the powdered sugar and lemon juice until smooth and thick. Spoon the icing over the cooled cake, letting it drip over the sides.
  • Before the icing sets, decorate the top with fresh blueberries, if desired.
Lemon icing dripping down a lemon blueberry loaf cake.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

How should I store the leftover cake?

Store leftover lemon blueberry loaf cake in an airtight container at room temperature for up to 2 days.

Can I use frozen blueberries instead of fresh?

I always prefer fresh blueberries over frozen for baking in cakes, muffins and quick breads, since frozen berries can discolor the cake. If you have to use frozen blueberries, place them in a colander, and rinse them with cold water until the water runs clear. Pat dry on paper towels, then briefly fold them into the cake batter.

Can I use all purpose flour instead of cake flour?

Yes, but the cake will be a little more dense.

Slices of lemon blueberry loaf cake.

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Favorite Products

Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Lemon blueberry loaf cake with a slice cut.

High Altitude Lemon Blueberry Loaf Cake

Heather Smoke
An easy, high altitude recipe for a moist lemon blueberry loaf cake, drizzled with tart lemon icing.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Breakfast, Dessert
Cuisine American
Servings1 loaf

Equipment

  • Standard-Sized Loaf Pan

Ingredients
 

Cake

  • 1 cup granulated sugar
  • 1 tbsp fresh lemon zest (from 1 large lemon)
  • 2 cups cake flour, fluffed, spooned and leveled
  • 1 ½ tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 large eggs, lightly beaten
  • ½ cup full fat sour cream
  • ½ cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp lemon extract or lemon paste
  • ¼ cup fresh lemon juice (from 1 large lemon)
  • 1 cup fresh (not frozen) blueberries

Icing

  • 1 ½ cups powdered sugar
  • 2 ½ – 3 tbsp fresh lemon juice
  • fresh blueberries, for decoration

Instructions
 

Cake

  • Preheat the oven to 325 F. Line a standard sized loaf pan with a sheet of non-stick baking paper or parchment paper, so that the paper hangs over two sides. The paper serves as a "sling", making it easy to lift the cake out of the pan. Lightly spray with non-stick baking spray.
  • In a bowl, measure the sugar, then zest the lemon over the sugar. Use your fingers to rub the lemon zest into the sugar until moistened.
  • Add the flour, baking powder and salt, then whisk together with the sugar to make sure everything is well distributed.
  • In a separate bowl, whisk together the eggs, sour cream, melted butter, vanilla extract, lemon extract and lemon juice until well combined.
  • Add the dry ingredients to the wet, and use a spatula to stir everything together until there are just a few streaks of flour remaining. Add the blueberries and fold them in until distributed throughout the batter and there are no more streaks of flour.
  • Pour the batter into the pan. Bake the cake on the center oven rack for about 60 minutes, until a cake tester or sharp knife comes out clean, and the top of the cake is light golden brown.
  • Cool the cake in the pan for 20 minutes, then gently lift the cake out (using the paper) and set on a cooling rack. Cool for at least 2 hours.

Icing

  • In a bowl, whisk together the powdered sugar and lemon juice until smooth and thick. Spoon the icing over the cooled cake, letting it drip over the sides.
  • Before the icing sets, decorate the top with fresh blueberries, if desired.

Notes

Store leftover cake in an airtight container at room temperature for up to 2 days.
Keyword Blueberry, High Altitude, Lemon, Loaf Cake
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Cakes

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Reader Interactions

Comments

  1. Susan

    October 28, 2022 at 8:48 pm

    What exactly did you add or omit for high altitude adjustment to the regular recipe. Thank you.

    Reply
    • Heather Smoke

      October 28, 2022 at 9:54 pm

      Please see my FAQs for guidance: https://curlygirlkitchen.com/baking-faqs/

      Reply

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