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 slices
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsalted butter, softened; 1/2 cup milk; 2 large eggs; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; Zest of 1 lemon; 1 tablespoon lemon juice; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice; 1 tablespoon milk

Highlighted under: Artisan Bakes

I absolutely adore whipping up this Lemon Blueberry Loaf Cake! The bright tang of lemon combined with the sweet burst of blueberries creates a delightful balance that is simply irresistible. Every time I bake this loaf, my kitchen fills with a refreshing aroma that not only excites my taste buds but also brings joyful smiles from everyone who gets a slice. With just a few simple ingredients and a quick method, I can create a treat that’s perfect for both special occasions and everyday indulgence.

Created by

Lucy Price

Last updated on 2026-01-27T00:09:35.504Z

When I first experimented with this Lemon Blueberry Loaf Cake, I wasn’t sure how the flavors would meld, but I was pleasantly surprised! The combination of tart lemons and sweet blueberries worked out beautifully, bringing brightness and depth to each slice. I remember serving it to friends over coffee, and their delighted reactions were priceless. It’s become a go-to recipe for brunches and casual gatherings.

One of my favorite tips is to toss the blueberries in a bit of flour before folding them into the batter. This simple trick prevents them from sinking to the bottom and ensures each bite is bursting with fruity goodness. I love how such a little step can elevate the whole loaf!

Why You Will Love This Recipe
Zesty lemon flavor that brightens your day
Juicy blueberries that pop in every bite
Perfectly moist texture that begs for another slice

The Importance of Fresh Ingredients

Using fresh blueberries in this Lemon Blueberry Loaf Cake is crucial for achieving optimal flavor and texture. When selecting blueberries, look for firm, plump berries with a deep blue color. Avoid any with signs of mushiness or mold, as they can alter the taste of your cake. If fresh blueberries are unavailable, consider using frozen ones, but be sure to add them directly from the freezer to prevent excess moisture from affecting the batter's consistency.

The role of fresh lemon in this recipe cannot be overstated. The zest brings an aromatic quality that elevates the loaf, while the juice adds acidity, balancing the sweetness of the sugar. For the best results, use a microplane for zesting to achieve fine, fragrant shavings without the bitter pith. To maximize juice yield, roll the lemon on your countertop while applying gentle pressure before cutting it open.

Perfecting Your Baking Technique

Baking this loaf at 350°F (175°C) is ideal, as it allows the exterior to develop a golden-brown crust while ensuring the interior remains moist. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs, but not wet batter. If the edges are browning too quickly, you can tent the loaf with aluminum foil during the last 15 minutes of baking for even cooking.

To achieve a perfectly mixed batter, combine wet and dry ingredients carefully. Overmixing can lead to a tough loaf due to gluten development. I recommend mixing just until no flour streaks remain and then gently folding in the blueberries using a spatula. This method helps maintain the blueberries' shape while integrating them evenly throughout the batter.

Variations and Serving Suggestions

Feel free to experiment with different flavor combinations for this recipe. For instance, you can add a teaspoon of vanilla extract for an additional layer of sweetness or try substituting half of the blueberries with raspberries for a mixed berry version. If you're feeling adventurous, incorporate a sprinkle of poppy seeds for an interesting texture and added visual appeal.

This Lemon Blueberry Loaf Cake is versatile enough to be enjoyed in various ways. Serve it as a delightful breakfast treat, or warm a slice and pair it with a scoop of vanilla ice cream for a satisfying dessert. It also makes for a charming gift. Slice it neatly, wrap it in parchment, and tie a ribbon around it for a thoughtful gesture that family and friends will surely appreciate.

Ingredients

For the Lemon Blueberry Loaf Cake

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

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

Instructions

Instructions

Preparation Steps

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In another large bowl, beat the softened butter and granulated sugar until fluffy. Add the eggs, milk, lemon zest, and lemon juice, mixing until smooth.

Combine Mixtures

Gradually incorporate the dry ingredients into the wet mixture. Be careful not to overmix. Gently fold in the flour-dusted blueberries.

Bake the Cake

Pour the batter into the prepared loaf pan and bake for 50-55 minutes, until a toothpick inserted into the center comes out clean.

Prepare the Glaze

If desired, whisk together powdered sugar, lemon juice, and milk until smooth to create a glaze.

Cool and Glaze

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, drizzle with the glaze.

Serve and Enjoy

Slice and enjoy your delicious Lemon Blueberry Loaf Cake with a cup of tea or coffee.

Pro Tips

For an even more intense lemon flavor, add a teaspoon of pure lemon extract to the batter. Make sure to store any leftovers in an airtight container to keep it fresh.

Storage and Make-Ahead 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 want to extend its shelf life, consider refrigerating it, which can keep it good for up to a week. Always allow the loaf to cool completely before wrapping it to prevent moisture buildup, which can lead to sogginess.

For those looking to prepare ahead, this cake freezes beautifully. After cooling, wrap individual slices in plastic wrap, then place them in a freezer-safe bag. You can freeze for up to three months. When you’re ready to enjoy, simply thaw at room temperature or pop a slice in the microwave for a warm, cozy treat.

Troubleshooting Common Issues

If your loaf sinks in the middle, it may be due to underbaking, insufficient leavening, or overmixing. Always check your ingredients, ensuring your baking powder and baking soda are fresh, and adjust your baking time if necessary. Remember, the toothpick test is your best friend—if it’s wet, give it a few more minutes.

Should you find your loaf is dry, consider using slightly less flour or increasing the butter and milk ratios in future batches, as these fat contents contribute significantly to moisture. Also, keeping an eye on your baking time is essential; every oven behaves differently, so remember to start checking for doneness a few minutes early.

Ingredient Substitutions

This Lemon Blueberry Loaf Cake can easily accommodate dietary restrictions. For a dairy-free version, swap the milk for almond or oat milk, and use a plant-based butter substitute. The resulting cake will still retain its delightful flavors without compromising on texture.

If you're looking to reduce sugar or make this loaf healthier, consider substituting half of the granulated sugar with applesauce or a sugar replacement that measures cup-for-cup. This will alter the texture slightly but still yield a deliciously sweet outcome while lightening up the recipe.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure to add them directly to the batter without thawing to prevent excess moisture.

→ How do I know when the loaf is done baking?

Check by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready!

→ Can I make this cake without eggs?

Yes, you can substitute eggs with flax eggs or unsweetened applesauce for a vegan option.

→ What's the best way to store leftovers?

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