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Homemade Moist Blueberry Lime Loaf Cake photo

Moist Blueberry Lime Loaf Cake

This Moist Blueberry Lime Loaf Cake is bursting with flavor! A perfect balance of sweet blueberries and zesty lime for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

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 blueberries carton of
  • 1 cup powdered sugar

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Spatula
  • Cooling rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C).
  2. Step 2: Grease the 9x5-inch loaf pan and dust it lightly with flour.
  3. Step 3: Beat the butter and 1 cup of sugar until light and fluffy (3-4 minutes).
  4. Step 4: Add eggs one at a time, mixing well after each addition.
  5. Step 5: Mix in sour cream, lime zest, and lime juice (1/3 cup).
  6. Step 6: Whisk together flour, baking soda, and salt in a separate bowl, then add to wet ingredients.
  7. Step 7: Fold in the blueberries gently.
  8. Step 8: Pour the batter into the prepared loaf pan.
  9. Step 9: Bake for 55-65 minutes or until a toothpick comes out clean.
  10. Step 10: Cool in the pan for 10 minutes, then transfer to a cooling rack.
  11. 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.