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: 8 servings
Ingredients: 1 ½ cups all-purpose flour; 1 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/3 cup lemon juice (freshly squeezed); Zest of 1 lemon; 1 tsp vanilla extract; 1 cup blueberries (fresh or frozen); 1 cup powdered sugar; 2 tbsp lemon juice (freshly squeezed)

Highlighted under: Sugar & Spice

When it comes to baking, I find that the combination of lemon and blueberries always makes my heart sing. This Lemon Blueberry Loaf Cake is one of those recipes that brings back wonderful memories of summer days spent at the local farmer's market, picking ripe berries. The refreshing citrus flavor, along with the burst of juicy blueberries, creates a delightful balance that I simply can't resist. It's the perfect loaf to enjoy with your morning coffee or as an afternoon treat, and I guarantee it will brighten your day!

Created by

Rowan Tate

Last updated on 2026-01-27T00:06:07.227Z

I love how this Lemon Blueberry Loaf Cake combines the tangy zest of lemons with the sweet, juicy burst of fresh blueberries. The method of creaming the butter and sugar really helps in achieving that light, fluffy texture. I’ve found that adding the lemon juice and zest at different stages really enhances the flavor profile, giving each bite a vibrant kick.

Making this loaf is not just about following the recipe; it's about connecting with the ingredients. I remember the first time I topped it with a simple glaze of lemon juice and powdered sugar. It transformed the cake into an irresistible treat that my family still asks for regularly. Give it a try, and I promise you’ll be pleased with the results!

        Why You'll Love This Recipe
        The refreshing contrast of tart lemon and sweet blueberries
Moist, fluffy texture that melts in your mouth
Perfect for breakfast or as a sweet snack anytime

      

Understanding the Ingredients

The primary ingredients in this Lemon Blueberry Loaf Cake work together to create a light and flavorful dessert. All-purpose flour provides the structure, while the baking powder and baking soda ensure that the cake rises and achieves a fluffy texture. The combination of butter and sugar not only adds richness but also contributes to the cake's moistness. Using unsalted butter allows you to control the salt content, which is crucial when balancing the sweetness of the blueberries and tartness of the lemon.

Lemon juice and zest are key players in this recipe. The juice adds acidity, which enhances the flavor profile, while the zest contributes essential oils that impart a bright, aromatic scent. It's best to use fresh lemons as this will ensure the most vibrant flavor. For those who are short on fresh lemons, a high-quality bottled lemon juice can be used, but I recommend adjusting the quantity to avoid overpowering the cake.

Baking Tips for Perfect Texture

To achieve a loaf that is both moist and fluffy, be cautious not to overmix your batter once the dry ingredients are combined. Overmixing can lead to a dense cake, which is not what we want. Mix until you see just a few streaks of flour remaining, then gently fold in the blueberries using a spatula. This technique minimizes gluten development and keeps your loaf light.

Baking times can vary depending on your oven's calibration. Start checking for doneness at the 50-minute mark; the cake should be golden brown with a toothpick inserted in the center coming out clean. If your cake is browning too quickly, you can tent it with aluminum foil towards the end of the baking time to prevent over-browning while allowing it to finish baking.

Ingredients

For the loaf cake

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/3 cup lemon juice (freshly squeezed)
Zest of 1 lemon
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)

For the glaze

1 cup powdered sugar
2 tbsp lemon juice (freshly squeezed)

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix dry ingredients

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

Cream butter and sugar

In another large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add eggs and flavors

Beat in the eggs, then mix in the lemon juice, lemon zest, and vanilla extract.

Combine mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Finally, gently fold in the blueberries.

Bake

Pour the batter into the prepared loaf pan and spread evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Make the glaze

While the cake is baking, mix powdered sugar and lemon juice in a small bowl to make the glaze.

Cool and glaze

Once baked, let the loaf cool in the pan for 10 minutes before transferring to a wire rack. Drizzle the glaze over the top once completely cooled.

Pro Tips

For extra lemon flavor, try adding a teaspoon of lemon extract to the batter. This loaf also freezes well
wrap it tightly in plastic wrap and store it in the freezer for up to 3 months.

Storage and Make-Ahead Options

This Lemon Blueberry Loaf Cake stores well at room temperature for up to three days in an airtight container. If you plan to keep it longer, consider wrapping it tightly in plastic wrap and refrigerating it for up to a week. For longer storage, you can freeze slices of the loaf. Simply wrap each slice individually in plastic wrap and place them in a freezer bag, where they can last for up to three months. Thaw at room temperature when ready to enjoy.

If you'd like to prepare the batter ahead of time, you can mix the dry ingredients and store them in an airtight container for up to a week. Keep the wet ingredients, particularly the eggs and butter, separate until you're ready to bake. This can streamline your baking process and make it easier when you're short on time.

Variations to Try

For a twist on this classic loaf, consider substituting the blueberries with raspberries or blackberries, which will give you a different berry flavor while maintaining the balance of tart and sweet. You could even create a mixed berry loaf by tossing in a combination of your favorite berries. Each variation will bring a unique taste that’s perfect for any palate.

If you're looking to add an extra layer of flavor, try incorporating a handful of chopped nuts, such as almonds or walnuts, into the batter. This not only introduces a delightful crunch but also complements the berries beautifully. Additionally, a sprinkle of poppy seeds can add a subtle flavor and a beautiful visual effect that's reminiscent of classic lemon desserts.

Questions About Recipes

→ Can I use frozen blueberries?

Yes! Just make sure they are not thawed or overly mushy before adding them to the batter.

→ How should I store the loaf cake?

Store the cooled loaf in an airtight container at room temperature for up to 3 days.

→ Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour.

→ Is it possible to skip the glaze?

Definitely! The loaf cake is delicious on its own, but the glaze adds a nice touch of sweetness.