Moist Blueberry Lime Loaf Cake
There’s something undeniably delightful about a loaf cake that’s bursting with flavor and moisture. This Moist Blueberry Lime Loaf Cake is a perfect balance of sweet and tangy, making it an ideal treat for any occasion. Whether you’re enjoying it with your morning coffee or serving it as a dessert at a gathering, this cake never fails to impress. The combination of fresh blueberries and zesty lime creates a refreshing flavor profile that’s perfect for spring and summer.
Why It’s My Go-To
This cake has become my go-to recipe for several reasons. First, it’s incredibly easy to make, requiring no special baking skills or fancy equipment. Second, the ingredients are simple and readily available, making it perfect for a last-minute baking session. Lastly, the flavor is simply unforgettable! Each bite of the Moist Blueberry Lime Loaf Cake is a burst of juicy blueberries paired with the bright citrus notes of lime, creating a delightful taste experience that keeps you coming back for more.
The Ingredient Lineup
To make this scrumptious Moist Blueberry Lime Loaf Cake, gather the following 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
- 3 eggs
- 1 cup sour cream
- 2 tsp lime zest
- 4 medium limes – juice of, 1/3 cup + 4 tbsp; divided
- 6 oz carton of blueberries
- 1 cup powdered sugar
Setup & Equipment
Before you start baking, make sure you have the following equipment on hand:
- 9×5-inch loaf pan – for baking the cake
- Mixing bowls – for combining ingredients
- Electric mixer – to cream the butter and sugar
- Measuring cups and spoons – for accurate ingredient measurements
- Spatula – for folding in the blueberries
- Cooling rack – to cool the cake properly
Moist Blueberry Lime Loaf Cake in Steps
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your Moist Blueberry Lime Loaf Cake will bake evenly.
Step 2: Prepare the Loaf Pan
Grease your 9×5-inch loaf pan with butter or non-stick spray, then dust it lightly with flour. This will help the cake release easily once it’s done baking.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the room temperature unsalted butter and 1 cup of sugar together with an electric mixer until the mixture is light and fluffy. This should take about 3-4 minutes.
Step 4: Add Eggs
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. This helps to incorporate air into the batter, contributing to the cake’s moisture.
Step 5: Incorporate Sour Cream and Lime Zest
Mix in the sour cream, lime zest, and the juice of 1/3 cup of lime. This will add moisture and tang to your cake.
Step 6: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to a dense loaf.
Step 7: Fold in Blueberries
Gently fold in the blueberries with a spatula, ensuring they are evenly distributed throughout the batter.
Step 8: Pour and Smooth
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Step 9: Bake
Place the loaf pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Prepare Glaze
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely. While it cools, prepare the glaze by mixing the powdered sugar with the remaining lime juice (4 tbsp) until smooth.
Step 11: Glaze the Cake
Once the loaf is completely cool, drizzle the lime glaze over the top, allowing it to drip down the sides.
Flavor-Forward Alternatives
If you’re feeling adventurous, here are some tasty alternatives to customize your Moist Blueberry Lime Loaf Cake:
- Add a handful of chopped nuts, such as walnuts or pecans, for a delightful crunch.
- Substitute half of the blueberries with raspberries for a mixed berry flavor.
- Incorporate shredded coconut for a tropical twist.
- Use Greek yogurt instead of sour cream for a lighter version.
Testing Timeline
When testing your Moist Blueberry Lime Loaf Cake, consider the following timeline:
- Preparation time: 15 minutes
- Baking time: 55-65 minutes
- Cooling time: 30-60 minutes
- Glazing time: 5 minutes
Store, Freeze & Reheat
To keep your Moist Blueberry Lime Loaf Cake fresh, follow these storage tips:
Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply allow it to thaw at room temperature, and if you prefer it warm, pop it in the microwave for a few seconds or enjoy it at room temperature.
Moist Blueberry Lime Loaf Cake Q&A
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries! Just make sure to add them directly from the freezer to prevent them from bleeding into the batter. There’s no need to thaw them beforehand.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute. It will provide a similar texture and tangy flavor to your cake.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free baking mix. Just ensure it contains xanthan gum for the best texture.
How can I make the glaze thicker?
If you prefer a thicker glaze, simply add more powdered sugar until you reach your desired consistency. Adjust the lime juice as necessary to maintain a smooth texture.
Final Bite
As you can see, making this Moist Blueberry Lime Loaf Cake is not only straightforward but also a rewarding experience. The flavors meld beautifully, creating a cake that’s perfect for any gathering. With its vibrant colors and refreshing taste, this loaf cake is sure to be a crowd-pleaser.
The next time you’re in need of a sweet treat or a delightful dessert to share, look no further than this recipe. Your friends and family will be asking for seconds, and you might just find yourself making it again and again. Enjoy every bite of this delicious creation!
Moist Blueberry Lime Loaf Cake
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Grease the 9x5-inch loaf pan and dust it lightly with flour.
- Step 3: Beat the butter and 1 cup of sugar until light and fluffy (3-4 minutes).
- Step 4: Add eggs one at a time, mixing well after each addition.
- Step 5: Mix in sour cream, lime zest, and lime juice (1/3 cup).
- Step 6: Whisk together flour, baking soda, and salt in a separate bowl, then add to wet ingredients.
- Step 7: Fold in the blueberries gently.
- Step 8: Pour the batter into the prepared loaf pan.
- Step 9: Bake for 55-65 minutes or until a toothpick comes out clean.
- Step 10: Cool in the pan for 10 minutes, then transfer to a cooling rack.
- Step 11: Prepare the glaze with powdered sugar and remaining lime juice, then drizzle over the cooled cake.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Wrap tightly in plastic wrap and freeze for up to 2 months.
- To reheat, thaw at room temperature and microwave briefly if desired.
