The Ultimate Lemon Blueberry Loaf Cake: Moist, Zesty & So Easy!
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 3 hours (includes cooling)
Key Takeaways
- Incredibly Moist & Tender Crumb: The combination of buttermilk and creamed butter creates a beautifully soft, melt-in-your-mouth texture that stays moist for days.
- Bright, Zesty Flavor: Packed with fresh lemon zest and juice, this cake has a vibrant citrus flavor that perfectly complements the sweet bursts of juicy blueberries.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, this is a simple and foolproof recipe perfect for bakers of all skill levels. A truly easy dessert to master.
- Perfect for Any Occasion: This loaf cake is a wonderful family-friendly dessert for brunch, afternoon tea, or a simple sweet treat.
- Freezer-Friendly & Make-Ahead: This cake freezes exceptionally well, making it a great option to bake ahead of time. Simply thaw, glaze, and serve!
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Cake Recipe
Welcome to what might just be the only Lemon Blueberry Loaf Cake recipe you’ll ever need. This isn’t just any loaf cake; it’s a celebration of bright, vibrant flavors and an incredibly tender, moist crumb. Each slice is bursting with juicy blueberries and infused with the zesty fragrance of fresh lemons, all topped with a sweet and tangy lemon glaze that ties everything together perfectly. It’s a simple recipe that delivers impressive, bakery-quality results right from your own kitchen.
What makes this homemade loaf cake so special is its perfect texture. The secret lies in using room temperature ingredients and creaming the butter and sugar properly to incorporate air, resulting in a light, fluffy structure. The addition of buttermilk ensures the cake is supremely moist and adds a subtle tang that enhances the lemon flavor. It’s the ideal family-friendly dessert for a sunny weekend brunch, a delightful afternoon snack with a cup of tea, or a beautiful homemade gift for a friend. This from-scratch recipe is straightforward, easy to follow, and guaranteed to become a new favorite.
Ingredients You’ll Need
Using high-quality, fresh ingredients is the key to achieving the perfect Lemon Blueberry Loaf Cake. For the best results, we highly recommend using a kitchen scale for accuracy, especially with the dry ingredients.
For the Lemon Blueberry Loaf Cake:
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for tossing the blueberries.
- Baking Powder: 1 teaspoon, to give the cake a beautiful lift.
- Salt: 1/2 teaspoon, to balance the sweetness and enhance flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature. This is crucial for a fluffy texture.
- Granulated Sugar: 1 cup (200g), for sweetness and moisture.
- Large Eggs: 2, at room temperature to ensure a smooth, emulsified batter.
- Fresh Lemon Zest: 1 tablespoon (from about 2 medium lemons). Don’t skip this—it’s where the intense lemon aroma comes from!
- Fresh Lemon Juice: 2 tablespoons (30ml).
- Buttermilk or Plain Yogurt: 1/2 cup (120ml), at room temperature. This adds moisture and a slight tang.
- Vanilla Extract: 1 teaspoon, to add depth of flavor.
- Blueberries: 1 1/2 cups (220g), fresh or frozen. If using frozen, do not thaw them.
For the Simple Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted to remove any lumps.
- Fresh Lemon Juice: 2-3 tablespoons (30-45ml), to create a smooth, pourable glaze.
Essential Equipment:
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper
- Large and medium mixing bowls
- Electric mixer (stand or handheld) or a hand whisk
- Silicone spatula
- Microplane or fine zester and a citrus juicer
- Wire cooling rack
Step-by-Step Instructions
Making this homemade Lemon Blueberry Loaf Cake is a simple and rewarding process. Follow these steps carefully for a perfect result every time.
- Preparation: First, preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or non-stick spray. Line the pan with parchment paper, leaving an overhang on the long sides to act as handles for easy removal later.
- Combine Dry Ingredients: In a medium bowl, whisk together the 1 1/2 cups (180g) of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. This ensures the leavening agents are evenly distributed, helping the cake rise evenly. Set aside.
- Coat the Blueberries: In a separate small bowl, gently toss the fresh or frozen blueberries with 1 tablespoon of all-purpose flour until lightly coated. This simple trick helps suspend the berries within the batter and prevents them from sinking to the bottom during baking.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium-high speed to beat the softened butter and granulated sugar for about 3-4 minutes. The mixture should become very light, pale in color, and fluffy. This step is vital for creating a tender crumb.
- Add Wet Ingredients: Add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Beat in the fresh lemon zest, fresh lemon juice, and vanilla extract until just combined.
- Alternate Dry and Wet Mixtures: Reduce the mixer speed to low. Add the dry ingredient mixture in three parts, alternating with the buttermilk in two parts. Start and end with the dry ingredients (Flour -> Buttermilk -> Flour -> Buttermilk -> Flour). Mix only until the last streaks of flour are gone. Be careful not to overmix.
- Fold in Blueberries: Using a silicone spatula, gently fold the flour-coated blueberries into the batter. Stir just enough to distribute them evenly. Overmixing can cause the berries to burst and stain the batter.
- Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack for 50-60 minutes. The cake is done when a wooden skewer inserted into the center comes out with a few moist crumbs attached. If the top browns too quickly, loosely tent it with aluminum foil for the last 15 minutes.
- Cool the Cake: Let the loaf cool in the pan on a wire rack for 15 minutes. Then, use the parchment overhangs to lift it out and place it directly on the wire rack to cool completely, which will take about 1-2 hours. The cake must be completely cool before glazing.
- Prepare and Apply the Glaze: In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of lemon juice until smooth. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time, until it reaches a thick but pourable consistency. Drizzle the glaze over the cooled cake. Allow the glaze to set for at least 30 minutes before slicing and serving. Enjoy!
Watch: How to Make It
Baking Tips, Variations & Substitutions
Pro Tips for a Perfect Lemon Blueberry Loaf Cake
- Room Temperature is Key: For a smooth, uniform batter, your butter, eggs, and buttermilk must be at room temperature. This helps them emulsify properly, trapping air and creating a lighter, fluffier cake.
- Do Not Overmix: This is the most common mistake in cake baking. Once you add the flour, mix on low speed and only until the ingredients are just combined. Overmixing develops gluten, leading to a tough, dense loaf.
- Fresh is Best: Freshly squeezed lemon juice and zest provide a far superior, brighter flavor compared to bottled alternatives. The essential oils in the zest are crucial for that wonderful lemon aroma.
- Accurate Doneness Test: Ovens vary, so start checking your cake around the 50-minute mark. A toothpick inserted into the center should come out with a few moist crumbs clinging to it. If it comes out completely clean, the cake may be slightly overbaked.
- Cool Completely Before Glazing: Be patient! If you glaze a warm cake, the glaze will melt and slide right off instead of setting into a beautiful, opaque layer.
Easy Variations You Can Try
- Add a Streusel Topping: Before baking, sprinkle a mixture of 1/4 cup flour, 3 tablespoons brown sugar, 1/2 teaspoon cinnamon, and 3 tablespoons of cold, cubed butter over the batter for a crunchy, crumbly top.
- Try Different Berries: This recipe works well with other berries like raspberries, blackberries, or chopped strawberries.
- Incorporate Nuts: For added texture, fold in 1/2 cup of chopped walnuts or pecans along with the blueberries.
- Make it Gluten-Free: Substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that includes xanthan gum. The texture might be slightly different, but it will be just as delicious.
How to Serve & Store Your Lemon Blueberry Loaf Cake
This loaf is delightful on its own, perhaps with a hot cup of coffee or tea. To elevate it further, serve a slice slightly warmed with a dollop of fresh whipped cream, a smear of cream cheese, or a small scoop of vanilla bean ice cream. The combination of warm cake and cool cream is simply divine.
Storage: To keep your Lemon Blueberry Loaf Cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, it will keep in the refrigerator for up to a week. Note that refrigeration can make the cake denser; for the best texture, allow slices to come to room temperature before serving.
Freezing: This loaf freezes beautifully. You can freeze the entire loaf or individual slices. For best results, freeze it without the glaze. Wrap the completely cooled cake tightly in plastic wrap, followed by a layer of aluminum foil. It can be stored in the freezer for up to 3 months. Thaw overnight at room temperature and apply a fresh glaze before serving.
If you enjoyed this recipe, you might also love our classic moist banana bread!
Frequently Asked Questions
Why did my blueberries sink to the bottom?
This common issue is usually solved by tossing the blueberries in a tablespoon of flour before folding them into the batter. This light coating helps them grip the batter and remain suspended. Also, be careful not to overmix after adding the berries, which can make the batter too thin.
Can I freeze this Lemon Blueberry Loaf Cake?
Absolutely! It’s best to freeze it without the glaze. Allow the loaf to cool completely, wrap it securely in plastic wrap and then aluminum foil, and it will keep in the freezer for up to 3 months. Thaw at room temperature and drizzle with fresh glaze before serving.
Can I reduce the amount of sugar?
You can reduce the sugar slightly, but it will affect more than just sweetness. Sugar provides critical moisture and contributes to the cake’s tender texture. Reducing it by more than 1/4 cup (50g) may lead to a drier, more crumbly result.
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work very well in this recipe. Do not thaw them before use, as they can release excess juice and stain the batter. Toss them in flour while still frozen and fold them in gently; you may need to add 3-5 extra minutes to the baking time.
