Directions

Make the Cake:

1. Preheat the oven to 350 F. Spray a loaf pan (about 9” x 5”) with baking spray and set aside.
2. In a large mixing bowl, stir together melted ice cream, sugar, and vanilla together until well blended.
3. In a separate mixing bowl, whisk 1 ½ cups flour, baking powder, salt, and cinnamon until combined. Stir the dry ingredients into the melted ice cream mixture until just combined (don’t overmix!). Set aside.
4. In a separate small bowl, toss blueberries with 1 tablespoon flour until coated. Gently fold the blueberries into the cake batter using a spatula, being careful not to crush them.
5. Transfer the batter to the prepared loaf pan and smooth the top.
6. Bake for 40 minutes at 350 F. Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, remove the cake from the oven. let the cake cool in the pan for 15 minutes. If the toothpick has wet batter on it, bake the cake for another five minutes and test again.
7. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack and cool at room temperature for at least one hour.
8. Once the cake is nearly ready to serve, make the glaze.

Make the Glaze:

1. In a clean mixing bowl, stir powdered sugar, heavy cream, lemon zest (if using), and vanilla together until smooth and creamy. (If the glaze is too thick, add a splash more cream; if it’s too thin, whisk in a little more powdered sugar.)
2. Spread the glaze over the top of the cooled cake. Let it set slightly before slicing and serving.

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6–8