Baking & Desserts Lemon Blueberry Loaf Cake

Name: Baking & Desserts Lemon Blueberry Loaf Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 1/2 cups all-purpose flour; 1 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1/4 cup fresh lemon juice; 1 tablespoon lemon zest; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Baking & Desserts

I absolutely love baking this Lemon Blueberry Loaf Cake whenever I want to impress my family and friends. The vibrant flavor of fresh lemons combined with the sweetness of juicy blueberries creates a delightful balance that's hard to resist. Each slice is incredibly moist and bursting with flavor, making it perfect for breakfast or as a sweet afternoon treat. I find that the lemon glaze adds an extra touch of brightness, elevating the cake to a whole new level. It's a recipe you won't want to miss!

Created by

Felicity Grant

Last updated on 2026-01-26T23:01:34.493Z

When I first tried to bake a lemon blueberry cake, I was curious about how the flavors would blend together. Lemon zest and blueberries seemed like an odd pairing at first, but I was amazed by the result. The fresh and zesty lemon pairs beautifully with the sweet blueberries, making each bite a vibrant burst of flavor.

I learned that the secret to keeping the cake moist is to not overmix the batter and to incorporate the blueberries gently. This technique ensures that the blueberries stay intact and distribute evenly throughout the cake, providing a delightful surprise with every slice.

        Why You Will Love This Recipe
        Bright citrus flavor complemented by sweet blueberries
Perfectly moist texture that everyone will enjoy
Simple to make and perfect for both family gatherings and casual afternoons

      

Mastering the Texture

Achieving the perfect moist texture in your Lemon Blueberry Loaf Cake is all about balancing your wet and dry ingredients. Be sure to properly cream the butter and sugar—this step incorporates air, giving the cake its lightness. When adding the eggs, do so one at a time; this helps maintain that airy consistency. If you see the mixture starting to look grainy, don't worry. It's crucial to ensure you mix the batter just until combined; overmixing can lead to a denser loaf.

Using room temperature ingredients is vital for this recipe. I recommend leaving your eggs and butter out for about 30 minutes prior to baking. This allows them to mix better and ensures a smoother batter. If you're short on time, you can warm the eggs slightly by placing them in a bowl of lukewarm water for a few minutes. This little trick can enhance the final cake's rise and moisture content.

Blueberry Tips

Fresh blueberries are the star of this loaf, but frozen ones can be a great alternative if fresh aren't available. Just make sure to toss them in a bit of flour before folding them into the batter. This will help prevent them from sinking to the bottom during baking. I find that even when using frozen blueberries, the flavor still shines through beautifully, giving you that burst of sweetness with every bite.

If you're looking to enhance the blueberry flavor, consider adding a teaspoon of vanilla extract to the batter. This subtle addition can elevate the overall taste. Another variation you can try is adding lemon zest to your glaze, which will intensify the citrus presence and create even more depth in flavor. Just remember to keep the balance between the sweetness of the glaze and the tartness of the lemon.

Storing and Serving

To store your Lemon Blueberry Loaf Cake, wrap it tightly in plastic wrap or keep it in an airtight container at room temperature for up to three days. If you want to extend its life, consider freezing it. Slice the loaf into portions and wrap each slice in plastic before placing them in a freezer-safe bag. It can last up to three months in the freezer, and you can thaw individual slices as needed—just pop them in the microwave for a quick warm-up.

This loaf is delightful on its own, but you can elevate your serving options by adding whipped cream or a scoop of vanilla ice cream on the side. Enjoy it with a lovely cup of tea or coffee for a cozy afternoon treat. For special occasions, serve it with fresh berries and a dusting of powdered sugar on top for a beautiful presentation. It'll impress your guests and make any gathering feel a bit more festive.

Ingredients

For the Cake

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

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or cooking spray.

Mix the Dry Ingredients

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

Cream Butter and Sugar

In another bowl, beat the butter and sugar together until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Lemon

Add the eggs, one at a time, mixing well after each addition. Stir in the milk, lemon juice, and lemon zest.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed without mashing them.

Bake

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

Prepare Lemon Glaze

While the cake is cooling, mix the powdered sugar and lemon juice to create a smooth glaze.

Glaze the Cake

Once the cake has cooled for about 10 minutes, pour the lemon glaze over the top before serving.

Pro Tips

For an extra rich flavor, consider adding a pinch of nutmeg or vanilla extract to the batter. Also, freeze any leftovers for a delightful treat later!

Baking Troubleshooting

If you notice that your Lemon Blueberry Loaf Cake isn't rising as expected, double-check your baking powder and baking soda. Both are crucial for leavening, and older products can lose their potency. Always test your leavening agents by adding a small amount to hot water; if it bubbles vigorously, you’re good to go. Also, ensure that your oven is properly calibrated since an oven that’s too cool can hinder rise and baking time.

A common issue with loaf cakes is that they can become dry, often due to overbaking. Keep an eye on the clock, especially towards the end of the baking time. Start checking for doneness a few minutes early by inserting a toothpick—it should come out clean or with a few moist crumbs attached, but not wet batter. Remember, the cake continues to bake in the pan after it's removed from the oven, so err on the side of caution.

Customization Ideas

Feel free to experiment with other fruits in your loaf, such as raspberries or blackberries, to create different flavor profiles. You can even incorporate nuts like walnuts or pecans for added texture. Just keep in mind that these additions may change baking time slightly, so you’ll want to adjust accordingly and keep an eye on the cake as it bakes.

For a twist, you can also transform this loaf into muffins. Simply adjust your baking time down to about 20-25 minutes for smaller portions, ensuring you check for doneness with a toothpick. Muffins are great for portion control and can be a fun treat to share. Just remember to lower the temperature slightly for prevent overbaking and to achieve a perfectly tender muffin.

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 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 make this recipe gluten-free?

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

→ Is it possible to make muffins with this recipe?

Absolutely! Simply divide the batter into a muffin tin and reduce the baking time to about 20-25 minutes.