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Moist Blueberry Lime Loaf Cake

A tender, citrus-bright loaf cake studded with blueberries and finished with lime syrup and glaze.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Servings: 12 servings

Ingredients

  • 1/2 cup unsalted butter room temperature
  • 1 1/2 cups all-purpose flour plus more for pan
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups sugar divided (use 1 cup in batter; reserve 1/3 cup for syrup)
  • 3 eggs
  • 1 cup sour cream
  • 2 tsp lime zest
  • lime juice juice of 4 medium limes, divided (about 1/3 cup + 4 tbsp; use 2 tbsp in batter, 1/3 cup for syrup, and 2 tbsp for glaze)
  • 6 oz blueberries fresh (one 6 oz carton)
  • 1 cup powdered sugar for glaze

Instructions

  • Preheat the oven to 350°F (175°C). Grease an 8 x 4-inch loaf pan with butter and dust lightly with flour, tapping out any excess.
  • In a medium bowl sift together 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt; set aside.
  • In a large bowl, beat 1/2 cup room-temperature unsalted butter with 1 cup of the sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • Alternate adding the flour mixture and 1 cup sour cream to the butter mixture, beginning and ending with the flour, until just combined. Stir in 2 tsp lime zest and 2 tbsp lime juice until incorporated.
  • Gently fold the blueberries into the batter, taking care not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, tent with foil halfway through baking.
  • Remove the loaf from the oven and let it rest in the pan for 10 minutes, then transfer to a wire rack to cool slightly.
  • Meanwhile, make the lime syrup: combine 1/3 cup lime juice and 1/3 cup sugar in a small saucepan and heat until the sugar dissolves; remove from heat.
  • While the loaf is still warm, prick the top and sides several times with a toothpick and brush the warm syrup all over the cake. Repeat once so the cake absorbs the syrup. Let the cake cool completely on the rack.
  • Make the glaze by whisking 1 cup powdered sugar with 2 tbsp lime juice until smooth and pourable; adjust thickness with more powdered sugar or lime juice if needed. Drizzle and brush the glaze over the cooled loaf.
  • Slice and serve.

Equipment

  • 8 x 4-inch loaf pan
  • Mixing bowls
  • electric mixer or whisk
  • Measuring cups and spoons
  • Sifter
  • Spatula
  • Small Saucepan
  • Wire Rack

Notes

  • You can use a similar-size loaf pan if you don't have an 8 x 4-inch pan.
  • Watch the top and tent with foil if it browns too quickly.
  • Use fresh blueberries for best texture.
  • Adjust glaze thickness with more powdered sugar or lime juice.