The Ultimate Moist Lemon Blueberry Loaf with Zesty Lemon Glaze
Estimated reading time: 7-9 minutes | Prep time: 20 minutes | Total time: 3 hours 30 minutes
Key Takeaways
- Unbelievably Moist Crumb: Discover the secrets to achieving a tender, moist, and fluffy texture that melts in your mouth with every bite.
- Bright & Zesty Flavor: This recipe balances the sweetness of the cake with a burst of fresh blueberries and a vibrant, tangy lemon flavor from real zest and juice.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, even novice bakers can create a bakery-quality loaf from scratch.
- Perfect for Any Occasion: An ideal treat for breakfast, brunch, an afternoon snack with tea, or a simple, elegant dessert.
- Make-Ahead & Freezer-Friendly: Learn how to properly store or freeze your loaf so you can enjoy this delicious treat anytime.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
There are few things more delightful than a slice of homemade Lemon Blueberry Loaf, still slightly warm from the oven, with a crackly, sweet-tart lemon glaze dripping down the sides. This simple recipe is a celebration of classic flavors, combining plump, juicy blueberries and bright, zesty lemon in a buttery, tender cake. It’s the kind of easy dessert that feels both comforting and elegant, making it perfect for a lazy weekend brunch, an afternoon pick-me-up with a cup of coffee, or a welcome addition to any bake sale.
What makes this particular recipe stand out is its foolproof method for achieving the perfect texture. We’ll walk you through the key steps—like creaming the butter and sugar properly to incorporate air, and alternating wet and dry ingredients to avoid overmixing—that guarantee a soft, moist crumb every single time. Forget dense or dry loaf cakes; this one is light, fluffy, and packed with flavor. The fresh lemon zest and juice provide a vibrant citrus aroma that fills your kitchen as it bakes, while the blueberries create sweet, jammy pockets throughout the cake. Topped with a simple two-ingredient lemon glaze, this loaf is truly a slice of sunshine.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the first step to baking the perfect Lemon Blueberry Loaf. Here’s exactly what you’ll need for the cake and the irresistible glaze.
For the Lemon Blueberry Loaf:
- All-Purpose Flour: 1 1/2 cups (180g) – Provides the structure for the cake.
- Baking Powder: 1 teaspoon – The primary leavening agent for a light, airy rise.
- Salt: 1/2 teaspoon – Balances the sweetness and enhances all the other flavors.
- Unsalted Butter: 1/2 cup (113g), at room temperature – Creates a tender, rich crumb.
- Granulated Sugar: 1 cup (200g) – Sweetens the loaf and contributes to its moist texture.
- Large Eggs: 2, at room temperature – Binds the ingredients and adds richness.
- Vanilla Extract: 1 teaspoon – Adds a warm, aromatic background note.
- Fresh Lemon Juice: 2 tablespoons – Provides a bright, tangy flavor.
- Finely Grated Lemon Zest: 1 tablespoon (from about 2 lemons) – Delivers the most potent lemon flavor.
- Milk or Buttermilk: 1/2 cup (120ml), at room temperature – Adds moisture for a soft crumb.
- Fresh Blueberries: 1 1/2 cups (220g) – Or frozen (see tips below).
- All-Purpose Flour: 1 tablespoon – For tossing with the blueberries to prevent them from sinking.
For the Simple Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted – For a smooth, lump-free glaze.
- Fresh Lemon Juice: 2 to 3 tablespoons – To create the perfect drizzling consistency.
Step-by-Step Instructions
Follow these simple steps to create a flawless, bakery-quality loaf from scratch. The key is to work carefully and avoid overmixing the batter.
- Step 1: Preparation. First, preheat your oven to 350°F (175°C). Next, grease a 9×5 inch (23×13 cm) loaf pan with butter or cooking spray. For easy removal later, line the pan with parchment paper, leaving a few inches of overhang on the two long sides to act as handles.
- Step 2: Whisk Dry Ingredients. In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Setting this mixture aside ensures the leavening agents are evenly distributed, leading to a consistent rise.
- Step 3: Cream Butter and Sugar. In a separate large bowl, use an electric mixer (handheld or stand) to beat the room temperature butter and granulated sugar on medium-high speed. Continue for about 3-4 minutes until the mixture is very light, pale, and fluffy. This critical step incorporates air, which is the secret to a tender cake texture.
- Step 4: Add Eggs and Flavorings. Add the room-temperature eggs one at a time, beating well after each addition until it is fully incorporated. Scrape down the sides of the bowl as needed. After the eggs are mixed in, add the vanilla extract, fresh lemon juice, and lemon zest. Mix on low speed just until combined.
- Step 5: Alternate Wet and Dry Ingredients. With the mixer on its lowest speed, add the dry ingredients in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients (one-third dry, half wet, one-third dry, half wet, final one-third dry). Be careful not to overmix; stop as soon as the last streaks of flour disappear.
- Step 6: Fold in Blueberries. In a small, separate bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the loaf. Gently fold the coated blueberries into the batter using a rubber spatula until they are just evenly distributed.
- Step 7: Bake the Loaf. Carefully pour the batter into your prepared loaf pan and use the spatula to spread it into an even layer. Bake for 50-60 minutes. To check for doneness, insert a wooden skewer into the center; it should come out with only a few moist crumbs attached. If the top begins to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
- Step 8: Cool Completely. Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. Then, use the parchment paper handles to lift the loaf out of the pan. Place it directly on the wire rack to cool completely to room temperature, which can take 2-3 hours. The cake must be fully cool before you add the glaze, otherwise it will melt right off.
- Step 9: Prepare the Glaze. While the loaf cools, prepare the simple lemon glaze. In a small bowl, whisk the sifted powdered sugar and 2 tablespoons of lemon juice together until smooth and creamy. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar.
- Step 10: Glaze and Serve. Once the loaf cake is completely cool, place a sheet of wax paper under the wire rack to catch any drips. Slowly pour or drizzle the lemon glaze over the top, allowing it to drip beautifully down the sides. Let the glaze set for at least 30 minutes before slicing and serving your delicious homemade Lemon Blueberry Loaf.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Loaf
- Room Temperature is Key: This is a non-negotiable for a smooth, emulsified batter. Room temperature butter, eggs, and milk combine seamlessly, preventing a curdled batter and resulting in a lighter, more tender crumb. Simply leave them on the counter for about an hour before you begin.
- Don’t Overmix the Batter: Once you start adding the flour, mix only until the ingredients are just combined. Overmixing develops gluten, which leads to a tough, dense, and rubbery cake instead of a soft one. A few small lumps are perfectly fine.
- How to Prevent Sunken Blueberries: The trick of tossing blueberries in a tablespoon of flour works wonders. The light flour coating absorbs some of the berry juice and helps the berries “grip” the batter, keeping them suspended throughout the loaf.
- Use Fresh Lemons: For the best and brightest flavor, always use freshly squeezed lemon juice and freshly grated zest. Bottled lemon juice lacks the vibrant, aromatic oils found in fresh zest and can have a muted or slightly artificial taste.
- Measure Flour Correctly: For best results, use a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon the flour into your measuring cup until it’s overflowing, then level it off with the back of a knife. Never scoop directly from the bag, as this compacts the flour and can lead to a dry cake.
Easy Variations You Can Try
- Lemon Poppy Seed & Blueberry: Add 1 to 2 tablespoons of poppy seeds to the dry ingredients for a lovely crunch and classic flavor pairing.
- Add a Streusel Topping: Before baking, sprinkle a simple streusel (made from flour, sugar, butter, and a pinch of cinnamon) over the top for a crunchy, buttery crust.
- Other Berries or Citrus: This recipe is versatile! Try it with raspberries or chopped strawberries instead of blueberries. You can also swap the lemon for orange or lime zest and juice for a different citrusy twist.
- Gluten-Free Version: For a gluten-free loaf, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture may be slightly denser, but it will still be delicious.
How to Serve & Store Your Lemon Blueberry Loaf
This Lemon Blueberry Loaf is delightful on its own, but for an extra touch of elegance, serve a slice with a dollop of whipped cream, a smear of cream cheese, or a scoop of vanilla bean ice cream. It pairs wonderfully with coffee or tea. To store, keep the loaf in an airtight container at room temperature for up to 3 days. While you can refrigerate it to extend its life to 5 days, be aware that this can dry out the crumb; always let it come to room temperature before serving for the best texture. For longer storage, freeze the loaf by wrapping the entire un-glazed loaf or individual slices tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight at room temperature and apply the fresh glaze just before serving. For more delightful bakes, why not try our famous moist banana bread recipe next?
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them before use, as this will release excess juice and turn your batter purple. Toss the frozen berries in the tablespoon of flour just as you would with fresh ones and fold them into the batter at the last moment. You may need to add 3-5 extra minutes to the baking time.
Can I freeze this Lemon Blueberry Loaf?
Absolutely. For best results, allow the cake to cool completely but do not glaze it. Wrap it tightly in two layers of plastic wrap and a final layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature overnight and then add the fresh glaze before serving.
Can I reduce the amount of sugar in this recipe?
You can reduce the sugar slightly, perhaps by 1/4 cup (50g), but keep in mind that sugar does more than just sweeten. It contributes significantly to the cake’s moisture, tenderness, and browning. Reducing it too much will result in a drier, less tender, and paler loaf.
Why did my batter curdle after adding the eggs?
A curdled batter usually happens when ingredients are at different temperatures, especially cold eggs hitting room-temperature butter. While it looks concerning, it can often be fixed. Just proceed with adding the dry ingredients. The flour will help bring the batter back together. To prevent this, always use room temperature ingredients!
