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+ servings
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.

5 from 1 vote
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
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