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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 5 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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
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