Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 tablespoon lemon zest; 1/4 cup fresh lemon juice; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries; 1 teaspoon vanilla extract; 1 cup powdered sugar; 2-3 tablespoons lemon juice

Highlighted under: Sweet Oven Classics

I love whipping up a Lemon Blueberry Loaf Cake because it always brings a burst of fresh flavors to my kitchen. The vibrant citrus zest combined with the sweetness of blueberries creates a delightful balance that brightens any occasion. Whether it’s a cozy brunch with friends or a simple dessert to enjoy after dinner, this loaf cake never disappoints. Plus, it's incredibly easy to make, and the whole house fills with the most wonderful aroma while it bakes. I can’t wait for you to try this recipe!

Created by

Callie Morgan

Last updated on 2026-01-26T22:46:37.404Z

One time, I decided to experiment with classic flavors and ended up creating a Lemon Blueberry Loaf Cake that has become my go-to dessert. I love how the tartness of lemon really complements the sweet juiciness of blueberries, creating a harmony that’s just unmatched. The key is to make sure you don’t overmix the batter, which keeps the loaf light and fluffy.

Another great tip is using fresh rather than frozen blueberries. They burst with flavor and lend a beautiful color to the loaf. I remember serving it at a gathering, and it vanished so quickly, I had to bake a second one the next day!

Why You Will Love This Recipe
Bright citrus flavor that wakes up your taste buds
Deliciously moist texture with bursts of juicy blueberries
Perfect for breakfast, dessert, or a sweet snack

Selecting the Right Blueberries

When choosing blueberries for your Lemon Blueberry Loaf Cake, opt for fresh, plump berries with deep blue color and no blemishes. Avoid soft, shriveled, or moldy ones, as these can affect both the flavor and texture of your cake. If fresh blueberries are out of season, you can use frozen berries, but be sure to toss them in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom while baking.

Blueberries not only add sweetness but also contribute to the cake's moisture. If you're seeking to create a different flavor profile, consider mixing in other berries like raspberries or blackberries for a lovely tart contrast. Just remember that these alternatives may alter the balance of sweetness, so adjust the sugar accordingly.

Technique Tips for Baking

To ensure even baking and rise, make sure your butter is adequately softened. It should feel cool to the touch but not melting. Creaming it with sugar until light and fluffy incorporates air, which creates a tender crumb. If you're short on time, you can cut the butter into small cubes and microwave it for about 10 seconds, just until softened, but watch it carefully to avoid melting.

When adding the dry ingredients to the wet, stir only until the flour is barely incorporated. Overmixing can lead to a dense loaf rather than a light, airy texture. The batter should be slightly lumpy, and that's perfectly fine! Additionally, using a rubber spatula can offer more gentle folding capabilities than a whisk.

Storing and Serving Suggestions

Once your Lemon Blueberry Loaf Cake has cooled completely, it can be stored at room temperature in an airtight container for up to three days. For longer storage, wrap it tightly in plastic wrap, followed by foil, and freeze for up to three months. Thaw it overnight in the refrigerator when you're ready to enjoy it again. The cake often tastes even better the next day as flavors meld.

Consider serving slices of the loaf with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast, try toasting a slice and spreading a bit of cream cheese or butter on top. The delightful citrus notes pair beautifully with coffee or tea, enhancing the overall experience.

Ingredients

For the Cake

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

For the Glaze (optional)

1 cup powdered sugar
2-3 tablespoons lemon juice

Instructions

Steps

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon zest, lemon juice, and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the fresh blueberries, taking care not to break them. Pour the batter into a greased loaf pan.

Bake the Cake

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Prepare the Glaze

While the cake is cooling, mix the powdered sugar with lemon juice until smooth to create a glaze. Drizzle over the cooled loaf if desired.

Enjoy!

Pro Tips

For an extra burst of flavor, try adding a few drops of lemon extract to the batter. You can also substitute the blueberries with other berries like raspberries or blackberries for a different twist!

Glaze Variations

While the lemon glaze adds a refreshing sweetness, you can experiment with various flavors. For a berry twist, swap the lemon juice in the glaze with blueberry juice or puree. This will not only enhance the blueberry flavor but also give the glaze a beautiful purple hue, making your loaf visually appealing.

For a touch of sophistication, infuse the glaze with a bit of almond extract or orange zest for a citrusy burst. Just make sure to balance the flavors, starting with a small amount and adjusting to taste. This can give your cake a unique character every time you bake it.

Scaling the Recipe

If you're planning to bake for a crowd, this recipe can easily be scaled. Simply double the ingredients and bake the batter in two loaf pans, or increase the amounts proportionately for a larger batch. Keep an eye on the baking time; larger quantities may require an additional 5-10 minutes in the oven. Always test for doneness with a toothpick in the center, making sure it comes out clean.

Alternatively, if you want to make a smaller loaf, consider halving the recipe. This is perfect for quick weekday breakfasts or smaller gatherings. Make sure to adjust your baking time accordingly—mini loaves usually bake faster, in about 30-40 minutes.

Troubleshooting Common Issues

If your loaf sinks in the middle, it's likely due to underbaking or excessive mixing. To avoid this, always check for doneness a few minutes before the suggested baking time and respect the mixing instructions. Ensuring your oven is properly calibrated is crucial; using an oven thermometer can help gauge accuracy.

Dryness can also be a concern. For a moist cake, do not overbake and consider adding an extra tablespoon of milk or yogurt to the batter. If you're making substitutions, keep in mind the moisture content of the replacement ingredients, adjusting accordingly to maintain that perfect, moist texture.

Questions About Recipes

→ Can I use frozen blueberries instead?

Yes, but fresh blueberries yield the best texture and taste.

→ How long does the loaf last?

It stays fresh for up to 3 days at room temperature or up to a week in the fridge.

→ Can I make this gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour.

→ Can I make this cake in advance?

Yes, this loaf cake freezes well! Wrap it tightly and store it in the freezer for up to 2 months.