Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/4 cup milk; Zest of 1 lemon; 1 tsp vanilla extract; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tbsp lemon juice

Highlighted under: Baked Perfection

I absolutely adore baking, and one of my favorite creations is this Lemon Blueberry Loaf Cake. With its bright citrus flavor and bursts of juicy blueberries, this cake is a delightful treat that never fails to impress. The combination of lemon and blueberry elevates the classic loaf cake to a new level of deliciousness. Whether enjoyed for breakfast or as a dessert, this cake is perfect for any occasion. I love how easy it is to whip up, making it a go-to recipe for spontaneous gatherings!

Created by

Maribel Hayes

Last updated on 2026-01-26T23:11:35.308Z

As I experimented with various loaf cake recipes, I noticed that the combination of lemon zest and fresh blueberries really stood out. The zest adds a vibrant flavor that balances beautifully with the sweetness of the berries. One specific detail I've found key to achieving a perfect texture is to avoid overmixing the batter; this keeps the cake light and fluffy.

When I hosted a weekend brunch, I served this Lemon Blueberry Loaf with homemade whipped cream. It really took the experience to the next level! My guests were blown away by how the flavors melded so nicely, and I loved seeing them smile with each bite.

Why You'll Love This Recipe
Bursting with fresh blueberry flavor complemented by zesty lemon
A moist and tender crumb that keeps you coming back for more
Versatile enough for breakfast, afternoon tea, or dessert

Understanding the Ingredients

Each ingredient in this Lemon Blueberry Loaf Cake plays a vital role in achieving the perfect balance of flavor and texture. For instance, the unsalted butter not only adds richness but also contributes to the moistness of the cake. Conversely, using a combination of baking powder and baking soda ensures that the loaf rises adequately, creating a light and airy crumb. Opting for fresh blueberries is essential; their tartness complements the lemon beautifully, while frozen berries can lead to a soggier result, affecting the overall cake integrity.

The choice of eggs is also significant—using large, room-temperature eggs incorporates air more efficiently during creaming with the butter and sugar, enhancing the loaf's texture. It’s a detail that I always prioritize, as it leads to a tender, fluffy cake. Additionally, the lemon zest is crucial; it introduces vibrant citrus notes that enhance the flavor and aroma without adding excessive liquid, maintaining the cake's ideal consistency.

Baking Temperature and Timing

Baking this loaf cake at 350°F (175°C) allows for even cooking throughout, resulting in a cake that rises correctly without over-browning. Keep an eye on it during the last 10 minutes of baking; the top should appear golden brown, and a toothpick should come out clean when inserted in the center. If the edges start to over-brown before the center is baked, consider placing a piece of aluminum foil over the top to prevent further browning while the inside finishes cooking.

Once removed from the oven, let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack. This cooling process allows the structure to set, ensuring that the loaf retains its shape and does not crumble when sliced. I often find that a slightly cooled cake is easier to glaze, allowing the glaze to adhere beautifully to the surface without sliding off.

Ingredients

Gather the following ingredients to create this delightful loaf cake.

For the Cake

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

For the Lemon Glaze

1 cup powdered sugar
2 tbsp lemon juice

Make sure to prepare the ingredients before you start mixing the batter for best results!

Instructions

Steps to Make the Cake

Follow these simple steps to bake your delicious Lemon Blueberry Loaf Cake.

Preheat the Oven

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

Mix the Dry Ingredients

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

Cream Butter and Sugar

In a separate bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Combine Wet and Dry Ingredients

Blend the milk, lemon zest, and vanilla into the creamed mixture. Gradually add the flour mixture to this, mixing until just combined. Gently fold in the blueberries.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Prepare the Glaze

In a small bowl, mix the powdered sugar with lemon juice to create a glaze once the cake cools.

Glaze the Cake

Once the cake is cooled, drizzle the lemon glaze over the top for added sweetness and zesty flavor.

Let the cake sit for a bit to allow the glaze to set before slicing. Enjoy every bite!

Pro Tips

For best results, use fresh blueberries and avoid overmixing to keep the cake fluffy. You can also substitute half the blueberries with raspberries for a nice twist.

Tips for Perfecting the Glaze

Getting the consistency of the lemon glaze right is key to enhancing the cake without overpowering it. Aim for a syrup-like texture that you can drizzle; it should be thin enough to flow off the spoon but thick enough to cling to the cake's surface. If your glaze is too thick, add a teaspoon of lemon juice or water at a time until you reach your desired consistency. Conversely, if it’s too runny, gradually add more powdered sugar.

Drizzling the glaze over a slightly warm cake can create a beautiful glaze effect, allowing it to soak into the cake slightly for enhanced flavor. Just be cautious, as too much glaze pooling can make the bottom soggy. I also like to reserve a little glaze to drizzle over individual slices when serving, adding a touch of freshness each time.

Storage and Make-Ahead Tips

This Lemon Blueberry Loaf Cake is a great make-ahead option! Once fully cooled, wrap it tightly in plastic wrap or aluminum foil, and it can stay fresh at room temperature for up to three days. For longer storage, consider freezing the wrapped loaf for up to three months. Just remember to thaw it in the refrigerator overnight before serving, allowing it to maintain its delectable texture.

If you plan to serve the loaf at a gathering, you can also prepare the batter a day in advance. Just store the prepared batter in an airtight container in the fridge and bake it off when needed. This makes it a breeze to serve freshly baked cake without the last-minute rush!

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 staining.

→ How do I store leftover cake?

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

→ Can I make this gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free blend to make this loaf cake gluten-free.

→ What can I serve with this cake?

This cake pairs wonderfully with whipped cream or a scoop of vanilla ice cream for an indulgent dessert.