Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 3 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1 cup fresh blueberries; ½ cup powdered sugar (for glaze); 1 tablespoon milk (for glaze)

Highlighted under: Sweet Traditions

When I first decided to bake a lemon blueberry loaf cake, I knew I wanted to create something that perfectly balanced the tartness of lemon with the sweetness of blueberries. The result was a moist, flavorful loaf that’s delightful for breakfast or as an afternoon snack. With just a handful of ingredients and a bit of patience, I found that this recipe is surprisingly simple yet yields impressive results that impress my family and friends. Let’s dive into this culinary journey where citrus meets berry goodness!

Created by

Daisy Webb

Last updated on 2026-01-27T01:02:36.994Z

When I first baked this lemon blueberry loaf cake, I was in search of a delightful treat for a sunny afternoon. The combination of fresh lemons and juicy blueberries made the kitchen smell heavenly while it baked. The citrus zest not only enhanced the flavors but also provided a beautiful aroma that filled my home.

One of my favorite tips is to sprinkle some flour over the blueberries before folding them into the batter. This helps prevent them from sinking to the bottom of the loaf during baking. As the bread bakes, the blueberries burst, creating beautiful pockets of sweetness within the beautifully golden loaf.

Why You Will Love This Recipe
Bright lemon flavor with juicy blueberries
Perfectly moist texture that stays fresh for days
Easy to make and irresistible for any occasion

Understanding the Ingredients

This lemon blueberry loaf cake finds its exquisite flavor profile in a balance of key ingredients. The unsalted butter not only contributes to the moistness of the cake but also enhances the creamy texture. Make sure to use room temperature butter to ensure it creams well with the sugar, forming a light and airy base. Using fresh blueberries is essential as they add juiciness and bursts of flavor, while the acid from the lemon balances the sweetness, creating harmony in every bite.

The combination of baking powder and baking soda helps the cake rise beautifully, giving it that light and fluffy texture. It’s important to measure your flour accurately to avoid a dense loaf; I recommend using the spoon-and-level method. Excess flour can lead to a dry cake, while not enough can result in a collapse during baking. Additionally, folding in the blueberries gently prevents them from breaking apart, keeping your loaf intact with pockets of fruity goodness.

Baking Tips for Success

To achieve the perfect loaf, bake it on the middle rack of your preheated oven. This ensures even heat distribution, crucial for avoiding a soggy bottom or an overly browned top. Keep an eye on the cake during the last 10 minutes; ovens can vary, and you want it to be golden around the edges and pulling away slightly from the pan. A toothpick should come out clean, ensuring doneness without overbaking, which can dry it out. If you notice the top browning too quickly, tent it with aluminum foil for the remaining baking time.

Cooling the loaf in the pan for about 10 minutes before transferring it to a wire rack is essential for preventing it from breaking apart. It also allows the residual moisture to escape, which helps in achieving a tender crumb. If you want to make it ahead, this loaf can be frozen for up to three months. Simply wrap it tightly in plastic wrap or aluminum foil to protect it from freezer burn. When ready to enjoy, thaw it at room temperature and glaze it fresh.

Ingredients

Gather these ingredients to create your delicious lemon blueberry loaf cake!

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
½ cup powdered sugar (for glaze)
1 tablespoon milk (for glaze)

Make sure to have everything ready for the best result!

Instructions

Follow these simple steps to create your lemon blueberry loaf cake.

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a loaf pan and set it aside.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream Butter and Sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Flavorings

Add the eggs one at a time, mixing well after each addition. Then, mix in the lemon zest, lemon juice, and vanilla extract.

Combine the Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in Blueberries

Toss the blueberries with a little flour to prevent them from sinking, then gently fold them into the batter.

Bake the Loaf

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

Make the Glaze

While the loaf cools, whisk together the powdered sugar and milk to create a glaze.

Glaze the Cake

Once the loaf is cool, drizzle the glaze over the top and let it set before slicing.

Enjoy your delicious lemon blueberry loaf cake!

Pro Tips

For an extra lemony flavor, you can add a bit more zest or lemon juice to the glaze.

Creative Variations

To switch things up, consider adding poppy seeds to the batter for a delightful crunch and visual appeal. About 2-3 tablespoons would be perfect to complement the lemon without overpowering the blueberries. Alternatively, swap out blueberries for raspberries or blackberries, which also work beautifully with the lemon flavor. Just ensure you adjust the sweetness slightly based on the tartness of the berries you choose.

For an added twist, try incorporating a small amount of almond extract in place of vanilla to complement the lemon and blueberries. This subtle change gives the loaf a unique flavor profile that can surprise and delight your family and friends. You could also stir in a handful of chopped nuts like almonds or pecans after folding in the blueberries for a nutty crunch.

Serving Suggestions

This lemon blueberry loaf cake makes a beautiful centerpiece for brunch or afternoon tea. Slice it and serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert option. A side of fresh berries sprinkled with powdered sugar can enhance the presentation while echoing the cake’s flavors. You might also consider pairing it with a light citrus salad drizzled with a honey-lemon dressing for a refreshing complement.

Store any leftovers tightly wrapped at room temperature for up to three days. This loaf can also be sliced and stored in the refrigerator for a longer shelf life; just remember to bring it to room temperature before serving to restore its deliciously moist texture. To savor it toasted, simply pop slices in the toaster or under the broiler for a warm treat layered with butter or your favorite spread.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, just be sure to add them frozen and coat them in flour as well.

→ How long does the cake last?

The loaf can be stored in an airtight container for up to 4 days.

→ Can I make this recipe gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend.

→ Can I add nuts to the recipe?

Absolutely! Chopped walnuts or almonds can be mixed in for added texture.