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 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 1 tablespoon lemon juice; 1 tablespoon lemon zest; 1 cup fresh blueberries; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Sugar Crafted

I absolutely love baking, and this Lemon Blueberry Loaf Cake has become one of my favorite recipes. The tangy lemon zest perfectly pairs with the sweet, juicy blueberries, creating a deliciously moist cake that’s perfect for any occasion. Whether I’m hosting a brunch or simply craving a sweet treat, this loaf never disappoints. The delightful lemon glaze adds an extra touch of flavor and elevates the cake to a whole new level. Trust me, once you try this recipe, you’ll be hooked!

Created by

Keira Dalton

Last updated on 2026-01-26T22:37:35.046Z

Baking this Lemon Blueberry Loaf Cake has been a delightful journey of flavors for me. I've experimented with different ingredients, and what I found is that using fresh blueberries really elevates the taste. They burst with flavor, making the cake even more enjoyable. Plus, combining the blueberry goodness with zesty lemon creates a refreshing treat that’s simply irresistible.

One key tip that I learned while perfecting this recipe is to fold the blueberries gently into the batter. This prevents them from breaking apart and turning the whole mixture blue. When done right, the result is a beautifully marbled loaf that's as pleasing to the eye as it is to the palate. I can’t wait for you to try it!

Why You'll Love This Recipe
Zesty lemon flavor that brightens up your day
Juicy blueberries that burst with every bite
Perfectly moist and tender texture
Great for dessert or a delightful afternoon snack

Understanding the Ingredients

The combination of fresh blueberries and tangy lemon zest brings a unique flavor profile to the loaf cake. Blueberries not only add natural sweetness but also contribute to the cake's moisture. Ensuring that you use fresh blueberries, rather than frozen ones, will help maintain the structural integrity of the cake, as frozen berries can break down and make the batter watery.

The balance of ingredients is crucial in achieving a tender crumb. The unsalted butter not only provides richness but also gives the cake structure when creamed with the sugar. For those who are dairy-free, you can substitute with a plant-based butter and a non-dairy milk for a similar texture and flavor without sacrificing moisture.

Techniques for Success

When mixing the batter, be mindful not to overmix after adding the dry ingredients. Overmixing can lead to a dense cake due to gluten development. Instead, mix gently until just combined for a light, airy texture. I like to use a spatula during this step to carefully fold in ingredients while ensuring all flour pockets are incorporated.

Using a toothpick to test for doneness is a reliable method. Insert it into the center of the loaf; it should come out clean or with a few moist crumbs but not wet batter. If you notice the edges are browning too quickly, consider covering the loaf with aluminum foil halfway through the baking to prevent burning while ensuring it cooks through the center.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 tablespoon lemon juice
1 tablespoon lemon zest
1 cup fresh blueberries
2 teaspoons baking powder
½ teaspoon salt

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Prepare the Oven

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

Mix the Dry Ingredients

In a bowl, combine flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar

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

Add Eggs and Wet Ingredients

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

Combine Mixtures

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

Fold in Blueberries

Carefully fold in the blueberries to the batter, ensuring not to overmix.

Bake the Cake

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

Prepare the Glaze

While the cake is baking, mix the powdered sugar and lemon juice in a bowl until smooth.

Glaze the Cake

Once the cake has cooled for about 10 minutes, drizzle the lemon glaze over the top.

Serve and Enjoy

Allow the cake to cool completely before slicing. Enjoy your delicious Lemon Blueberry Loaf Cake!

Pro Tips

For extra flavor, you can add a pinch of vanilla extract to the batter. Feel free to substitute the blueberries with other berries if desired.

Serving and Storing Tips

To truly enjoy the Lemon Blueberry Loaf Cake, serve it slightly warm or at room temperature. A dollop of whipped cream or a scoop of vanilla ice cream can enhance the dessert experience, making it even more indulgent. Pairing it with a cup of tea or coffee elevates afternoon snack time, particularly for brunches or casual gatherings.

Storage is straightforward; keep the loaf in an airtight container at room temperature for up to three days. If you want to extend its shelf life, you can freeze individual slices wrapped in plastic wrap, followed by aluminum foil. Thawed slices make for a quick and satisfying treat during busy days.

Variations to Try

Experimenting with flavors can take this loaf cake to new realms. Instead of blueberries, consider substituting chopped strawberries or raspberries, which add a different sweetness profile. Alternatively, mixing in white chocolate chips can provide a delightful contrast to the tangy lemon flavor.

For an even zestier profile, you might add a teaspoon of lemon extract or incorporate poppy seeds into the batter for added texture. This not only enhances the lemon flavor but also gives a unique visual appeal, making the loaf more inviting and interesting.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter.

→ How should I store the loaf cake?

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

→ Can I make this cake gluten-free?

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

→ Can I freeze the loaf cake?

Absolutely! Wrap the cooled loaf tightly in plastic wrap and foil before freezing for up to three months.