The Ultimate Lemon Blueberry Loaf Cake: A Moist & Zesty Recipe
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 1 hour 20 minutes (plus cooling)
Key Takeaways
- Unbeatable Flavor & Texture: This recipe delivers an incredibly moist, tender crumb bursting with bright, zesty lemon flavor and juicy blueberries in every single bite. The sweet and tangy lemon glaze provides the perfect finish.
- Beginner-Friendly Method: With clear, step-by-step instructions, this is a simple recipe that even baking novices can master. It’s a truly easy dessert to make from scratch.
- Perfect for Making Ahead: This loaf cake stores beautifully and is freezer-friendly, making it an ideal choice for planning ahead for events or just to have a homemade treat ready to go.
- Versatile for Any Occasion: Serve this delicious loaf for a weekend brunch, an afternoon snack with tea or coffee, or as a light and refreshing family-friendly dessert after dinner.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Cake Recipe
Get ready to fall in love with your new favorite dessert: the ultimate homemade Lemon Blueberry Loaf Cake. This recipe strikes the perfect balance between sweet and tangy, with a beautifully moist and tender crumb that practically melts in your mouth. Each slice is packed with juicy blueberries that burst with flavor, all complemented by a vibrant, zesty lemon essence that runs through both the cake and its simple, two-ingredient glaze. It’s a truly unforgettable combination that feels bright, refreshing, and incredibly satisfying.
What makes this loaf cake truly special is its foolproof nature. It’s an easy recipe designed for success, whether you’re a seasoned baker or just starting out. We’ll walk you through simple techniques, like creaming the butter and sugar properly to achieve a light texture and tossing the blueberries in flour to prevent them from sinking. The result is a stunning, bakery-quality loaf that’s perfect for any occasion—from a sunny weekend brunch to a cozy afternoon treat. This is more than just a cake; it’s a slice of homemade happiness.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture in this Lemon Blueberry Loaf Cake. Here’s exactly what you’ll need.
For the Lemon Blueberry Loaf
- All-Purpose Flour: 1 3/4 cups (210g), plus 1 tablespoon for tossing with blueberries. Flour provides the structure for the loaf.
- Leavening Agents: 1 teaspoon baking powder and 1/2 teaspoon baking soda. These work together to give the loaf a beautiful lift.
- 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 light and fluffy crumb.
- Granulated Sugar: 1 cup (200g), for sweetness and moisture.
- Large Eggs: 2, at room temperature to ensure a smooth, emulsified batter.
- Fresh Lemon: 2 tablespoons of fresh zest (from ~2 lemons) and 2 tablespoons of fresh juice. Fresh is non-negotiable for the best zesty flavor!
- Plain Yogurt or Sour Cream: 1/2 cup (120ml), at room temperature. This adds incredible moisture and a slight tang.
- Whole Milk: 1/4 cup (60ml), at room temperature, to create a perfectly smooth batter.
- Fresh Blueberries: 1 1/2 cups (220g). You can also use frozen (see FAQ).
For the Simple Lemon Glaze
- Powdered Sugar: 1 cup (120g), sifted to prevent lumps.
- Fresh Lemon Juice: 2-3 tablespoons, or enough to reach your desired drizzling consistency.
Essential Equipment
You don’t need any fancy tools for this recipe. Here are the basic kitchen items you’ll need to gather:
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper
- Large and medium mixing bowls
- Electric hand mixer or stand mixer
- Rubber spatula
- Microplane or fine zester for the lemon zest
- Citrus juicer
- Wire cooling rack
Step-by-Step Instructions
- Step 1: 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, allowing it to overhang on the two longer sides. This will create “handles” to easily lift the loaf out later.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 1 3/4 cups (210g) of all-purpose flour, baking powder, baking soda, and salt. Whisking ensures the leavening agents are distributed evenly for a perfect rise. Set aside.
- Step 3: Cream Butter and Sugar. In a large mixing bowl, use an electric mixer on medium-high speed to beat the room temperature butter and granulated sugar for 3-4 minutes. The mixture should become light, pale, and fluffy. This step is critical for a tender loaf.
- Step 4: Add Eggs and Lemon. Add the eggs one at a time, beating well after each addition until fully combined. Scrape down the sides and bottom of the bowl with a spatula. Beat in the fresh lemon zest and lemon juice until just incorporated.
- Step 5: Alternate Dry and Wet Ingredients. In a small bowl, stir together the yogurt and milk. With the mixer on low speed, add the dry ingredients in three parts, alternating with the yogurt mixture in two parts (begin and end with the dry ingredients). Mix only until the last streaks of flour disappear. Do not overmix!
- Step 6: Fold in Blueberries. In a separate small bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This helps prevent them from sinking. Using a rubber spatula, carefully fold the floured blueberries into the batter.
- Step 7: Bake the Loaf. Pour the batter into your prepared loaf pan and spread it evenly. Bake on the center rack for 50-60 minutes. The loaf is done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
- Step 8: Cool the Cake. Remove the pan from the oven and let it cool on a wire rack for 15 minutes. Then, use the parchment paper handles to lift the loaf out of the pan. Let it cool completely on the wire rack (about 2 hours) before glazing.
- Step 9: Prepare and Apply the Glaze. In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of lemon juice. Add more juice, 1/2 teaspoon at a time, until it reaches a smooth, drizzly consistency. Drizzle the glaze over the completely cooled loaf and let it set for about 30 minutes before slicing.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Loaf Cake
- Room Temperature is Key: For a smooth, emulsified batter, ensure your butter, eggs, yogurt, and milk are all at room temperature. This is the single most important tip for preventing a dense or curdled cake.
- Don’t Overmix the Batter: Once you add the flour, mix on the lowest speed and stop as soon as it’s combined. Overmixing develops gluten, leading to a tough, dry loaf.
- Fresh Lemon is Best: For the brightest, most vibrant flavor, always use freshly squeezed lemon juice and freshly grated zest. Bottled juice simply can’t compare.
- Toss Berries in Flour: This simple step is essential! The flour coating absorbs extra moisture and helps suspend the blueberries throughout the batter, so they don’t all sink to the bottom.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for fresh raspberries, chopped strawberries, or even cranberries for a festive twist.
- Add a Crumble Topping: Before baking, sprinkle a simple crumble topping (flour, sugar, cold butter) over the batter for a delightful crunchy texture.
- Lemon-Poppy Seed Twist: Add 1 tablespoon of poppy seeds to the dry ingredients for a classic flavor combination.
- Gluten-Free Option: Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend that contains xanthan gum.
How to Serve & Store Your Lemon Blueberry Loaf Cake
This Lemon Blueberry Loaf Cake is a delight on its own, perhaps with a cup of hot tea or coffee. For a more decadent dessert, serve a slice slightly warmed with a dollop of whipped 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. For longer storage, you can refrigerate it for up to a week, though it’s best to bring slices to room temperature before serving to restore their soft texture. For another amazing loaf cake, try our reader-favorite moist banana bread recipe next!
Watch: How to Make It
Frequently Asked Questions
Why did my blueberries sink to the bottom?
This commonly happens for two reasons. First, you may have forgotten to toss the berries in a tablespoon of flour, which helps them grip the batter. Second, your batter might have been too thin. Ensure your wet ingredients are at room temperature and your flour is measured correctly to create a thick, supportive batter.
Can I freeze this Lemon Blueberry Loaf Cake?
Absolutely! This loaf freezes wonderfully. For best results, freeze it without the glaze. Wrap the completely cooled loaf tightly in plastic wrap, then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight at room temperature and apply the fresh glaze before serving.
Can I reduce the sugar?
You can reduce the sugar by up to 1/4 cup (50g) without drastically affecting the final product. Keep in mind that sugar provides more than just sweetness; it’s crucial for moisture and creating a tender texture. Reducing it further may result in a drier loaf.
Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. Do not thaw them before using them, as they will bleed color into the batter. Toss the frozen berries in flour just as you would with fresh ones, fold them in gently, and be aware that you may need to add 3-5 minutes to the total bake time.
