Lemon Blueberry Loaf Cake




Total Time: 1 hr, 15 mins

Prep Time: 15 mins

Cook Time: 55-60 mins

Yield: 10 servings

Dish Size: Loaf Pan





  • 1 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 2 Tbsp lemon zest
  • 2 Tbsp lemon extract
  • ¾ cup blueberries


Lemon Glaze

  • ¾ cup confectioners’ sugar
  • 3 Tbsp lemon juice




  1. Generously butter and flour a 9x5 temp-tations® loaf pan. Line it with parchment paper to make getting cake out easier.
  2. Whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, add eggs, sugar, sour cream, and oil. Whisk together until smooth and combined.
  4. Add lemon zest and lemon extract and mix thoroughly
  5. Add dry ingredients and stir just until combined. Fold in blueberries. Do not over mix.
  6. Pour batter into prepared pan and bake in a preheated 350°F oven for 55-60 minutes. The last 10 minutes of baking time, place a foil tent over pan to prevent over browning of top and sides.
  7. Allow cake to cool in pan for 30 minutes before glazing.
  8. Mix lemon juice and confectioners’ sugar together to make glaze. Drizzle glaze over cooled cake.