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Moist Huckleberry Lemon Loaf Cake with Vanilla Glaze

moist huckleberry lemon loaf cake - featured image
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A bright, fresh, and moist lemon loaf cake bursting with juicy huckleberries and topped with a smooth vanilla glaze. Perfect for brunch, tea time, or a light dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • Zest of 2 medium lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract or vanilla bean paste
  • ½ cup (120ml) buttermilk (or milk + 1 tsp vinegar as substitute)
  • 1 cup (150g) fresh huckleberries, rinsed and patted dry
  • For the vanilla glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 1 ½ tablespoons fresh lemon juice
  • ½ teaspoon vanilla bean paste (optional but recommended)
  • 1 to 2 tablespoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease a loaf pan (8.5 x 4.5 inches) and line with parchment paper, leaving overhang for easy removal.
  2. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Using a hand or stand mixer, cream softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in lemon zest, lemon juice, and vanilla extract or bean paste.
  5. With mixer on low, add dry ingredients in three parts alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined.
  6. Gently fold in huckleberries with a spatula to avoid crushing.
  7. Spoon batter into prepared loaf pan and smooth the top.
  8. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out with a few moist crumbs.
  9. Cool loaf in pan for 15 minutes, then lift out using parchment overhang and cool completely on a wire rack.
  10. Prepare glaze by whisking powdered sugar, lemon juice, vanilla bean paste, and milk or cream until smooth. Adjust thickness as needed.
  11. Drizzle glaze evenly over cooled loaf and let set for at least 20 minutes before slicing.

Notes

If oven runs hot, tent the loaf with foil after 40 minutes to prevent over-browning. Fold huckleberries gently to avoid crushing and purple batter. Use real lemon juice for best glaze flavor. Let glaze set fully before slicing. Toss berries in flour before folding to prevent sinking.

Nutrition

Keywords: huckleberry lemon loaf, lemon cake, vanilla glaze, easy lemon loaf, moist lemon cake, berry loaf cake, homemade dessert

Find it online: https://morselora.com/moist-huckleberry-lemon-loaf-cake-recipe-easy-homemade-vanilla-glaze/