The Ultimate Lemon Blueberry Loaf: A Moist & Zesty Recipe
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 1 hour 40 minutes
Key Takeaways
- Incredibly Moist & Tender: This recipe uses buttermilk and room temperature ingredients to create an exceptionally soft crumb that melts in your mouth.
- Bright, Zesty Flavor: Packed with fresh lemon zest and juice, every bite bursts with a vibrant citrus flavor perfectly balanced by sweet blueberries.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, this homemade loaf cake is simple to make, even for novice bakers.
- Perfect for Any Occasion: Serve it for breakfast, as an afternoon snack with tea, or as a simple dessert. It’s a family-friendly treat everyone will love.
- Make-Ahead & Freezer-Friendly: This loaf stores beautifully and can be frozen (unglazed) for up to 3 months, making it a convenient bake-ahead option.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Get ready to fall in love with the best Lemon Blueberry Loaf you’ve ever tasted. This simple recipe creates a wonderfully moist and tender cake, bursting with juicy blueberries and a bright, zesty lemon flavor that shines through in every bite. Topped with a sweet and tangy lemon glaze, it strikes the perfect balance of flavors and textures, making it an irresistible treat for any time of day. It’s the kind of simple, homemade dessert that feels special without being complicated.
What makes this loaf cake truly stand out is its perfect texture. By using room temperature ingredients and a gentle mixing method, we achieve a fine, soft crumb that’s never dry or dense. The clever trick of tossing the blueberries in flour prevents them from sinking, ensuring you get pockets of juicy fruit evenly distributed throughout the loaf. Whether you’re baking for a weekend brunch, a family gathering, or just looking for a delightful afternoon snack to enjoy with coffee, this Lemon Blueberry Loaf is sure to become a new favorite in your baking rotation.
Ingredients You’ll Need
Using high-quality, fresh ingredients is the key to creating the most flavorful and moist Lemon Blueberry Loaf. Here’s what you’ll need to have on hand:
For the Lemon Blueberry Loaf:
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for tossing the blueberries. This provides the structure for the cake.
- Baking Powder: 1 teaspoon, to help the loaf rise and create a light texture.
- Salt: 1/2 teaspoon, to balance the sweetness and enhance the flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature. This is crucial for a smooth batter and tender crumb.
- Granulated Sugar: 1 cup (200g), for sweetness and moisture.
- Large Eggs: 2, at room temperature. Room temperature eggs mix more evenly into the batter.
- Lemon Zest & Juice: 1 tablespoon of finely grated zest (from about 2 lemons) and 2 tablespoons (30ml) of fresh juice. Fresh is always best for a vibrant flavor!
- Milk or Buttermilk: 1/2 cup (120ml), at room temperature. Buttermilk adds extra tenderness and a slight tang.
- Vanilla Extract: 1 teaspoon, to add depth to the flavor profile.
- Blueberries: 1 1/2 cups (220g), fresh or frozen. If using frozen, do not thaw them.
For the Tangy Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted to ensure a smooth, lump-free glaze.
- Fresh Lemon Juice: 2-3 tablespoons (30-45ml).
Step-by-Step Instructions
Follow these simple steps to bake a perfect Lemon Blueberry Loaf from scratch. The process is straightforward and rewarding!
- Prepare Your Pan and Oven: First, preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray. Line the pan with parchment paper, leaving an overhang on the two long sides. This will act as a sling to easily lift the loaf out later.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and salt. Set aside. In a separate small bowl, gently toss the blueberries with the remaining 1 tablespoon of flour until they are lightly coated. This helps prevent them from sinking to the bottom of the cake.
- Cream Butter and Sugar: In a large mixing bowl, using an electric hand mixer or a stand mixer with the paddle attachment, beat the softened unsalted butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become light, pale, and fluffy.
- Add Eggs and Flavorings: Add the room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides and bottom of the bowl as needed. Beat in the fresh lemon zest, lemon juice, and vanilla extract.
- Alternate Wet and Dry Ingredients: With the mixer on low speed, add the dry flour mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix only until just combined—be careful not to overmix the batter.
- Fold in Blueberries: Using a rubber spatula, gently fold the flour-coated blueberries into the batter until they are evenly distributed. Again, avoid overmixing.
- Bake the Loaf: Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- Cool Completely: Let the loaf cool in the pan on a wire rack for 15-20 minutes before using the parchment paper handles to lift it out. Let it cool completely on the wire rack. The cake must be fully cool before glazing.
- Make and Apply the Glaze: In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of lemon juice. Add more juice, a teaspoon at a time, until you reach your desired pouring consistency. Drizzle the glaze over the cooled loaf, allowing it to drip down the sides. Let the glaze set for about 20-30 minutes before slicing and serving.
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Lemon Blueberry Loaf
- Room Temperature is Non-Negotiable: Using room temperature butter, eggs, and milk is essential. It allows the ingredients to emulsify, creating a smooth batter and a uniform, tender crumb. Cold ingredients can cause the batter to look curdled and result in a denser cake.
- Don’t Skip Tossing Blueberries in Flour: This is the key trick to prevent all your delicious berries from sinking. The light flour coating helps them grip the batter and stay suspended during baking.
- Avoid Overmixing at All Costs: Once you add the flour, you are developing gluten. Mix only until the flour is just incorporated. Overmixing will lead to a tough, rubbery, and dense loaf cake. A few small streaks of flour are okay when you move to the folding stage.
- Use Fresh Lemons: The flavor difference between fresh and bottled lemon juice is immense. Freshly grated zest contains aromatic oils that provide a bright, vibrant lemon flavor that bottled juice simply cannot replicate.
Easy Variations You Can Try
- Add a Crumble Topping: Before baking, sprinkle a simple crumble topping (flour, sugar, cold butter, and a pinch of cinnamon) over the batter for a delightful crunchy texture.
- Swap the Berries: This recipe works wonderfully with other berries like raspberries, blackberries, or chopped strawberries.
- Add Nuts or Seeds: For extra crunch and flavor, fold in 1/2 cup of chopped walnuts, pecans, or poppy seeds along with the blueberries.
- Lemon Raspberry Loaf: Substitute the blueberries with fresh raspberries and add 1/2 teaspoon of almond extract for a delicious flavor combination.
How to Serve & Store Your Lemon Blueberry Loaf
This Lemon Blueberry Loaf is fantastic on its own, served at room temperature with a hot cup of coffee or tea. For a more decadent dessert, serve a slice warmed slightly with a dollop of whipped cream, clotted cream, or a scoop of vanilla bean ice cream.
To Store: Keep the loaf in an airtight container at room temperature for up to 3 days. To prolong its freshness, you can store it in an airtight container in the refrigerator for up to a week. Note that refrigeration can make the cake a bit drier, so it’s best to bring it back to room temperature before serving.
To Freeze: This loaf freezes exceptionally well! For best results, freeze the loaf whole and unglazed. Once it has cooled completely, wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. To thaw, leave it in the refrigerator overnight, then bring it to room temperature on the counter. Prepare and add the fresh glaze before serving.
If you enjoyed this recipe, you should try our classic moist banana bread next!
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work wonderfully. Do not thaw them before using. Toss the frozen berries directly in the tablespoon of flour and fold them into the batter right before baking. This prevents them from bleeding color into the batter. You may need to add 5-10 minutes to the total baking time.
Can I freeze this Lemon Blueberry Loaf?
Absolutely! It’s best to freeze the loaf without the glaze. Once completely cool, wrap the loaf securely in a double layer of plastic wrap and a layer of foil. It will keep in the freezer for up to 3 months. Thaw it overnight in the fridge and glaze before serving for the best taste and texture.
Can I reduce the sugar in this recipe?
While you can slightly reduce the sugar, remember that it provides more than just sweetness—it also contributes to moisture and a tender texture. We don’t recommend reducing the sugar by more than 1/4 cup (50g). A better way to control sweetness is by using less glaze or making the glaze thinner with more lemon juice.
Why did my loaf sink in the middle?
A few things can cause a loaf to sink. The most common culprit is underbaking, so always double-check for doneness with a skewer. Opening the oven door too early can also cause a sudden temperature drop, leading to a collapse. Finally, overmixing the batter can develop too much gluten or incorporate excess air, causing it to fall as it cools.
