Moist Blueberry Lime Loaf Cake is a super easy, totally delicious recipe that’s perfect for dessert, brunch or gifting!
Moist Blueberry Lime Loaf Cake
Moist Blueberry Lime Loaf CakeThis easy and delicious cake has become one of my favorite sweet breads to make for a weekend breakfast!
I have been craving some sweet moist loaf cake for a while now. Blueberries were on sale last week, so I loaded up on them, which was perfect for this easy bread, plus all of my other blueberry recipes. It’s going to be a fun week.
I enjoy blueberries the most when they are warmed up. It’s like the insides get sweetened and juicy; they pop so perfectly in your mouth. When they are baked into a cake they create a simple and delightful texture that makes me swoon.
The key to making this cake ultra moist is to prick the top and sides of the warm cake with a toothpick and brush a simple lime syrup all over. The cake soaks it up like a sponge. Once it’s cooled completely a simple lime glaze {that holds just the right amount of sweet and tart} is brushed on top and drizzled down the sides.
If you’ve never had blueberry and lime together before, you’re in for a real treat. BUT if you’re worried you won’t like the combination, you can also substitute lemon for lime.
Here are some more delicious options you can try with this bread:
- Substitute lemon for lime
- Substitute raspberries for blueberries
- Sprinkle the top with toasted coconut
- Add a tablespoon of poppy seeds to the batter
- Top with sliced almonds when finished
This recipe was originally posted back on July 30, 2012 with some pretty outdated pictures, so I figured it was a good time to update the images and recipe! Over the years this recipe has stood the test of time and is still one of my kid’s favorite sweet breads!
You better make two batches of bread because it’s gonna go fast.
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
Make sure you don’t miss a thing! Follow I Wash You Dry here:
FACEBOOK | PINTEREST | GOOGLE+ | TWITTER | INSTAGRAM | BLOGLOVIN
Moist Blueberry Lime Loaf Cake
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 cup 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
Instructions
- Preheat oven to 350 degrees. Prepare a 8"x4" loaf pan by rubbing the inside bottom and sides with butter then coating with a light dusting of flour to prevent the loaf from sticking.
- In a medium bowl sift together flour, salt, and baking soda.
- In a large bowl beat butter and 1 cup of sugar until light and fluffy. Beat in eggs one at a time, then add flour mixture and sour cream, alternating until completely combined. Add in 2 tbsp lime juice and lime zest and beat until combined. Gently fold in blueberries.
- Spoon batter into prepared pan and bake till toothpick inserted in center comes out clean (60-65 minutes). Cover the cake with tinfoil halfway through baking to prevent the top of burning if it's browning quickly.
- Remove from oven and let sit in cake pan for 10 minutes before removing to cool on a wire rack.
- In the meanwhile prepare a simple lime syrup by adding 1/3 cup lime juice and 1/3 cup sugar to a small saucepan. Heat it until the sugar dissolves completely. Remove from heat and set aside.
- Using a toothpick, prick the top and sides of the warm cake several times. Using a pastry or silicone brush, brush the simple syrup all over the top and sides of the cake and let it soak up. Then do it again.
- Once the cake is cooled completely create a simple lime glaze by combining 2 tbsp of lime juice with 1 cup of powdered sugar. Whisk until smooth. It should be thick, but pour-able. Add more lime juice to make it thinner, or more powdered sugar to make it thicker. Drizzle and brush over the top of the cooled cake.
- Cut into slices and Enjoy!
Notes
Nutrition
Originally posted on 7/30/2012, Updated on 6/23/2017
PIN THIS IMAGE TO SAVE THE RECIPE!
I didn’t bother with the icing but delicious nevertheless- everyone from the three-year old to the grownups enjoyed it
This was so moist and delicious! I will definitely be making again. I enjoyed the hint of lime which made this so refreshing. I opted to only do one tsp of zest as I did not want the flavor to be overpowered. I used frozen blueberries as I did not have fresh and it worked very nicely.
I’m so glad you enjoyed it Dora!
Made this recipe exactly as written. Baked in the 8×4 pan as in recipe. Within 10 minutes it had overflowed all over my oven. Finished baking for 70 minutes total. Looked done. Cooled in pan. Tried to remove from pan. Totally raw in about 1/3 of the cake. Managed to shovel it back into the pan and am trying to finish it now. It does taste good; but what a mess. Can’t recommend it as written.
Oh what a bummer you ran into some issues with the recipe Kathy! I’m not sure what happened to have it be too much batter, but in the future, if you come across that issue again you’ll want to not fill the cake pan all the way (as you found out, cakes rise when baking). Also, a good way to test ANY cake for done-ness, check with a simple toothpick inserted in the middle. If it comes out clean, you’re set. If not, keep baking! I hope you give it another go, it’s a delicious cake!
Hi
This looks great and will surely try it soon. I just have a question: is it possible to use frozen berries?
Thanks
Yes, you can use frozen blueberries. But be aware that the frozen blueberries will most likely turn your batter purple.
Oh ok, thanks, will give it a thought… might look pretty!!!!
I’m sure it’ll look real pretty!
Could you make a bundt cake by doubling the recipe?
I have not tested this recipe using a bundt pan.
Could I sub full fat greek yogurt instead of sour cream?
Awesome !!!! I must make this for tomorrow breakfast. It looks so good!
Very inspiring to become a chef suddenly
I love the lime twist on this cake! Sounds so good.
Thanks Katherine! The lime glaze that goes on top is spectacular!
Could I use coconut or almond flour in this recepie please
Hi Kath, coconut and almond flour are both trickier to substitute in baking recipes, as they do not convert 1:1. I’m sure they would work for this recipe, but you’d have to play around with the flour and liquid measurements to get it just right. This is something I have not experimented with so I can not give you a definite answer.
How much lime juice goes into the cake? By process of eliminating what goes in the syrup and glaze it looks like 2 tablespoons, but I want to make sure before I make it as it doesn’t specifically say. Thanks 🙂
Just took the 4 mini loaves out of the oven. Delish!
So glad you love them! Thanks! 🙂
Oh my goodness, this is sounding crazy good right now. I’m thinking they’d make great muffins… and now drooling just thinking about making them. 😀
Hey there!your recipes are too good! I tried your banana chocolate chip muffins and my friends literally fought over the last muffin..they turned out so good thanks a lot for sharing such great recipes. I am definitely going to try this one too. Can we make muffins using the same recipe?
Hello there, just stopping by to tell you that this cake looks divine. I am definitely going to bake it soon! Thank you for sharing.
So I am one of those party poopers that is kinda meh about the Olympics. I know, I know. I’m all for team USA, I guess I just need a bit of this cake to enjoy while watching the actual events.
I am totally caught up in the Olympics, so much so that I want to do nothing else! This cake looks extremely amazing Shawn!
Let’s sit and watch the Olympics together, and munch on some of this cake. It’s so addictive!
This cake seriously has my mouth watering right now. I LOVE citrus, and have had a similar lemon cake. I want this one!!
Thanks Deborah! Yeah, the tangy lime really makes this cake unique.
Stunning Shawn! I love blueberry and lemon, I bet lime is awesome. And I’m loving the olympics. Weird, for someone who really dislikes sports, lol.
It’s fun to watch others race, cause we don’t have to. Consider it being patriotic to cheer on the USA! 🙂
YUM!! I love lime. Totally reminds me of my lemon sour cream loaf. DELICIOUS!
Thanks Carrian! I love lemon loaves too, but lime brings this cake to a whole different dimension! It’s superb!
Oh my goodness this looks amazing!
Thanks Aimee! It tastes even better than it looks!
I’m loving the games more than ever before, I think because my daughter is at an age where she seems to be inspired by such amazing young people not that much older than herself. I love the words “ultra luscious”!!
haha, thanks Gerry! I felt I had to switch up the word “moist,” cause I was using it too much!
We are glued to the TV during the Olympics…can’t get enough of it! This cake looks fantastic – sweet blueberries with tangy lime sounds like a match made in heave.
Thanks Dara, it really is a super tasty combination.