Lemon Blueberry Glazed Loaf Cake Ingredients For the Cake • 1 ½ cups (210g) all purpose flour (plus 2 tbsp for blueberries) • 1 tsp baking powder • ½ tsp baking soda • ½ tsp salt • ½ cup (1 stick / 113g) unsalted butter, softened • ¾ cup (163g) granulated sugar • 3 tsp lemon zest • 2 large eggs, room temp • ½ cup (67g) sour cream (or plain Greek yogurt) • 2 tbsp fresh lemon juice • 1 tsp vanilla extract • 1 cup (200g) frozen blueberries (tossed with 2 tbsp flour to prevent sinking) For the Glaze • 1 cup (120g) powdered sugar, sifted • 2–3 tbsp fresh lemon juice (depending on tart preference) • Optional: 1 tbsp melted butter or heavy cream Instructions 1. Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper. 2. In a bowl, whisk flour, baking powder, baking soda, and salt. 3. In a large bowl, stir together sugar and lemon zest for 30 seconds to release oils, then beat in butter until pale and fluffy (2–3 minutes). 4. Beat in eggs one at a time. Mix in sour cream, lemon juice, and vanilla until smooth. 5. Gently fold in dry ingredients until just combined. Lightly fold in blueberries coated in flour. 6. Transfer batter to loaf pan, smooth the top, and bake 50–60 minutes, until golden and a toothpick comes out mostly clean (check at 50 min). Cool in pan for 15 minutes, then transfer to a wire rack. 7. Whisk powdered sugar and lemon juice until smooth and pourable. Drizzle over cooled loaf and let set before slicing. Chef’s Tips • For extra lemon punch, brush warm cake with a mix of 2 tbsp lemon juice + 2 tbsp sugar before glazing. • If using frozen blueberries, don’t thaw, fold them in straight from the freezer. • Store at room temp (covered) for 2 days, or refrigerate for up to 5. It also freezes beautifully. - @hungrymockingbird