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 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 1 cup blueberries (fresh or frozen); 1/4 cup milk; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Sweet Kitchen Classics

I always look forward to making this Lemon Blueberry Loaf Cake, especially during berry season. The combination of bright lemon and sweet blueberries makes for a refreshing treat that never fails to impress. The moist texture and vibrant flavors come together beautifully, creating a loaf cake that’s perfect for breakfast or an afternoon snack. Simple yet satisfying, it’s a recipe that my family can’t resist, and I love how easy it is to whip up in just a few minutes. Trust me, this one will become a favorite in your home too!

Created by

Talia Preston

Last updated on 2026-01-26T21:45:34.641Z

I first discovered this Lemon Blueberry Loaf Cake on a sunny afternoon while experimenting with some fresh ingredients I had at home. The sweet aroma of blueberries combined with the tangy brightness of lemon filled the kitchen, making it an instant hit with my family. My secret? Using a combination of fresh and frozen blueberries for a burst of flavor in every slice!

This loaf cake has an incredibly tender crumb, and I've found that letting it cool completely before slicing enhances its flavor. It's a delightful surprise to find the blueberries perfectly distributed throughout the cake, ensuring every bite is filled with lovely sweetness. Plus, the glaze on top adds that extra zing that ties it all together.

Why You'll Love This Cake
Bright and refreshing flavors of lemon and blueberry
Moist and tender texture with every slice
Perfectly balanced sweetness to satisfy any craving

The Importance of Fresh Ingredients

When it comes to baking, the quality of your ingredients can make all the difference. For this Lemon Blueberry Loaf Cake, using fresh blueberries is vital. They add bursts of flavor and natural sweetness that frozen ones simply cannot match. If you do opt for frozen berries, make sure to toss them in a little flour before adding to the batter. This helps prevent them from sinking to the bottom, ensuring even distribution throughout the cake.

Lemon is another key ingredient here. The zest contributes vibrant aromatics and flavor, while the juice adds acidity that balances the sweetness of the sugar. If you're in a pinch, bottled lemon juice can work, but fresh lemons provide a stronger flavor profile and enhance the overall taste of the loaf. A simple microplane zester works perfectly for grating the zest without digging too deeply into the bitter white pith.

Perfecting the Baking Process

When mixing your batter, be careful not to overmix after adding the dry ingredients. Overmixing can lead to a dense cake, taking away from that light, tender texture we all love. Mix until the dry ingredients are just incorporated, with a few lumps remaining. It’s okay to see a bit of flour; it will hydrate during baking and result in a moist loaf.

Monitoring the baking time is also crucial. Ovens can vary, so it’s a good practice to start checking the cake at the 45-minute mark. Insert a toothpick into the center; if it comes out clean or with a few crumbs clinging to it, the cake is ready. Be cautious, as underbaking can leave you with a gummy texture, while overbaking can dry out the loaf.

Ingredients for Lemon Blueberry Loaf Cake

For the Cake

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
1/4 cup milk

For the Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Gather these simple ingredients, and let's bake!

Instructions for Baking

Preheat the Oven

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

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.

Add Eggs and Flavorings

Beat in the eggs, lemon zest, lemon juice, and vanilla extract until well combined.

Combine Wet and Dry Ingredients

Gradually mix the dry ingredients into the wet mixture, alternating with the milk until just combined.

Fold in the Blueberries

Gently fold in the blueberries, being careful not to overmix.

Pour and Bake

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

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes, then remove it to cool completely before adding the lemon glaze.

Make the Glaze

Combine powdered sugar and lemon juice in a bowl, stirring until smooth. Drizzle it over the cooled cake.

Enjoy your delightful Lemon Blueberry Loaf Cake with a cup of tea or coffee!

Pro Tips

For an extra fruity flavor, you can add a bit of lemon extract to the batter. Also, try using a mix of blueberries and raspberries for a berry medley.

Storage Tips

To keep your Lemon Blueberry Loaf Cake fresh, store it in an airtight container at room temperature for up to three days. If you anticipate that you won’t finish it within that time, consider wrapping individual slices in plastic wrap and freezing them. When ready to enjoy, simply thaw at room temperature for an hour or pop a slice in the microwave for a quick warm-up. This keeps the texture intact and ready to serve.

If you find that your loaf is getting a bit dry, you can also serve it with a dollop of whipped cream or a simple yogurt on the side for added moisture. Pairing with a cup of tea or coffee can also enhance the flavor experience, making this cake an ideal accompaniment for afternoon breaks.

Variations and Add-Ons

For those looking to experiment, consider adding a handful of chopped nuts like walnuts or pecans to the batter. They can provide a delightful crunch that contrasts nicely with the soft cake and juicy berries. Another variation is to incorporate a dash of almond extract along with the vanilla, which can elevate the flavor profile and introduce a subtle nuttiness that pairs wonderfully with lemon and blueberry.

You can also turn this recipe into Lemon Blueberry Muffins by adjusting the baking time. Fill muffin tins with the batter and bake for about 20-25 minutes, checking for a toothpick test as with the loaf. They make for a great portable snack option, perfect for breakfast or on-the-go treats!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work well in this recipe. Just do not thaw them beforehand.

→ How should I store the leftover cake?

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can I substitute gluten-free flour?

Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour.

→ How can I make this cake more lemony?

You can increase the lemon zest and juice to intensify the lemon flavor, or add a pinch of lemon extract to the batter.