The Ultimate Lemon Blueberry Loaf: A Moist & Zesty Recipe
Estimated reading time: 8 minutes | Prep time: 20 minutes | Total time: 3 hours 20 minutes
Key Takeaways
- Unbelievably Moist Crumb: This recipe uses sour cream and a specific mixing method to guarantee a tender, moist loaf cake that stays fresh for days.
- Bright, Zesty Flavor: Packed with fresh lemon zest, lemon juice, and bursting blueberries, every bite is a perfect balance of sweet and tangy.
- Beginner-Friendly Recipe: With simple, step-by-step instructions, even novice bakers can create a beautiful and delicious homemade Lemon Blueberry Loaf from scratch.
- Perfect for Any Occasion: Serve it for a special brunch, as a delightful afternoon snack with tea, or a simple family-friendly dessert. It’s also freezer-friendly!
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Welcome to what might just become your new favorite baking project! This homemade Lemon Blueberry Loaf recipe is the perfect harmony of bright, zesty citrus and sweet, juicy blueberries, all wrapped up in an incredibly moist and tender cake. Topped with a simple yet elegant lemon glaze, this loaf is a showstopper that’s surprisingly easy to make. It’s the kind of simple recipe that fills your kitchen with an irresistible aroma and results in a bakery-quality treat you can proudly say you made from scratch.
What makes this recipe truly special is its foolproof method and unforgettable texture. By using room temperature ingredients and a technique that incorporates air properly, we create a light, fluffy crumb that melts in your mouth. The sour cream (or Greek yogurt) adds a subtle tang and an extra layer of moisture, ensuring your loaf cake never turns out dry. Each slice offers a burst of fresh blueberries, which we cleverly coat in flour to prevent them from sinking to the bottom.
Whether you’re looking for a delightful addition to your weekend brunch, a sweet treat to enjoy with your afternoon coffee, or a simple dessert to share with family and friends, this Lemon Blueberry Loaf is the answer. It’s a wonderful year-round bake that shines especially bright in the spring and summer months. Let’s get baking!
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the first step to achieving the perfect texture for this moist Lemon Blueberry Loaf. Here’s exactly what you’ll need:
For the Lemon Blueberry Loaf:
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for coating the blueberries. Flour provides the main structure.
- Baking Powder: 1 1/2 teaspoons. This is our leavening agent that helps the loaf rise and become fluffy.
- Salt: 1/2 teaspoon. A crucial ingredient to balance the sweetness and enhance all the other flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature. This is essential for a light, tender crumb.
- Granulated Sugar: 1 cup (200g). Provides sweetness, moisture, and helps with browning.
- Large Eggs: 2, at room temperature. Eggs bind the ingredients and add richness and structure.
- Fresh Lemon Zest: 2 tablespoons (from about 2 large lemons). This is where the bright, potent lemon flavor comes from!
- Fresh Lemon Juice: 2 tablespoons. Adds moisture and a tangy citrus note.
- Sour Cream or Full-Fat Greek Yogurt: 1/2 cup (120g), at room temperature. The secret ingredient for an ultra-moist and tender cake.
- Vanilla Extract: 1 teaspoon. Complements the lemon and adds a touch of warmth.
- Blueberries: 1 cup (150g), fresh or frozen. Use what you have on hand!
For the Sweet Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted to prevent lumps.
- Fresh Lemon Juice: 2-3 tablespoons. Use more or less to achieve your desired glaze consistency.
- Lemon Zest: 1/2 teaspoon (optional, for decoration).
Step-by-Step Instructions
Follow these simple steps to create a flawless Lemon Blueberry Loaf from scratch. We’ll guide you through each stage, from preparing the batter to drizzling that delicious glaze.
Part 1: Preparing the Batter
- Step 1: Preheat and Prep Pan. First, position a rack in the center of your oven and preheat to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray. For easy removal later, line the pan with parchment paper, allowing it to overhang on the two longer sides. This creates “handles” to lift the loaf out.
- Step 2: Combine Dry Ingredients. In a medium-sized bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and salt. Whisking is a quick way to sift and ensures the baking powder is evenly distributed, which is key for a uniform rise. Set this mixture aside.
- Step 3: Coat the Blueberries. In a separate small bowl, gently toss the fresh or frozen blueberries with the remaining 1 tablespoon of flour until they are lightly coated. This simple trick helps absorb some of their moisture and creates friction, preventing them from sinking to the bottom of the batter.
- Step 4: Cream Butter and Sugar. In a large mixing bowl using a stand mixer with a paddle attachment or a handheld electric mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become very pale, light, and fluffy. This process, called creaming, incorporates air into the batter, which is essential for a light and tender final product.
- Step 5: Add Eggs and Flavorings. Add the room-temperature eggs one at a time, beating well after each addition until it’s fully incorporated. Scrape down the sides of the bowl as needed. Mix in the fresh lemon zest, lemon juice, and vanilla extract until just combined.
- Step 6: Alternate Dry and Wet Ingredients. With the mixer on low speed, add the dry ingredients in three additions, alternating with the sour cream in two additions (Dry, Wet, Dry, Wet, Dry). Begin and end with the dry ingredients. Mix only until the flour streaks have just disappeared. Be careful not to overmix, as this can lead to a dense cake.
- Step 7: Fold in Blueberries. Remove the bowl from the mixer and use a rubber spatula to gently fold the flour-coated blueberries into the batter. This ensures they are evenly distributed without being crushed.
Part 2: Baking and Glazing
- Step 8: Bake the Loaf. Pour the batter into your prepared loaf pan and smooth the top with your spatula. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can loosely tent it with aluminum foil.
- Step 9: Cool Completely. Allow the loaf to cool in the pan on a wire rack for 15-20 minutes. Then, use the parchment paper overhangs to carefully lift it out of the pan. Place it directly on the wire rack to cool completely, which can take up to 2 hours. The loaf must be at room temperature before you add the glaze, otherwise it will melt and slide right off.
- Step 10: Prepare and Apply the Glaze. Once the loaf is fully cooled, make the glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. If it’s too thick, add more juice, a teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar. Drizzle the glaze over the top of the loaf, letting it drip naturally down the sides. Sprinkle with extra lemon zest for a pop of color, if desired.
- Step 11: Set and Serve. Let the glaze set for about 20-30 minutes before slicing and serving. This allows it to form a slight crust. Enjoy your delicious homemade Lemon Blueberry Loaf!
Baking Tips, Variations & Substitutions
Pro Tips for Perfect Results
- Room Temperature is Non-Negotiable: For a smooth, uniform batter, your butter, eggs, and sour cream must be at room temperature. This allows them to emulsify properly, trapping air, which results in a fluffy, tender crumb. Cold ingredients can cause the batter to curdle and become heavy.
- Measure Flour Correctly: For the most accurate measurement, 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.
- Don’t Overmix: This is the most common mistake in cake baking! Once you add the flour, mix on the lowest speed or by hand with a spatula just until the ingredients are combined. Overmixing develops gluten, which will make your loaf tough and dense instead of soft and light.
- The Toothpick Test is Key: Ovens can vary, so don’t rely solely on the baking time. Start checking your loaf at the 50-minute mark. A few moist crumbs on the toothpick is perfect; it means the cake is cooked through but still moist. If it comes out wet, it needs more time.
Easy Variations for your Lemon Blueberry Loaf
- Other Berries or Fruits: This recipe is fantastic with other berries! Try substituting the blueberries with raspberries, chopped strawberries, or even blackberries.
- Add a Crumble Topping: For extra texture, add a simple streusel topping before baking. Mix 1/2 cup flour, 1/4 cup brown sugar, a pinch of cinnamon, and 1/4 cup cold, cubed butter until crumbly. Sprinkle over the batter before it goes into the oven.
- Gluten-Free Lemon Blueberry Loaf: You can make this recipe gluten-free by substituting the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend (one that contains xanthan gum). The texture will be slightly different but equally delicious.
- Orange or Lime Variation: Swap out the lemon zest and juice for orange or lime zest and juice for a different citrus twist.
How to Serve & Store Your Lemon Blueberry Loaf
This glazed Lemon Blueberry Loaf is absolutely wonderful on its own, perhaps with a hot cup of coffee or tea. For a more decadent dessert, serve a thick slice slightly warmed with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. It’s a versatile cake that fits in anywhere, from a casual breakfast to an elegant brunch spread.
To store: Keep the loaf in an airtight container at room temperature for up to 3 days. The glaze helps lock in moisture. If your kitchen is particularly warm, you can store it in the refrigerator for up to 5 days. Note that refrigeration can make the cake a bit denser; simply let slices come to room temperature for about 20-30 minutes before serving for the best texture. For other ideas, check out our other easy dessert recipes.
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Do not thaw frozen blueberries before using them. Tossing them in flour while still frozen is crucial to prevent their color from bleeding into the batter. You may need to add 3-5 extra minutes to the baking time.
Can I freeze this Lemon Blueberry Loaf?
Yes, this cake freezes beautifully. For best results, freeze the loaf whole and unglazed. 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. Thaw it overnight at room temperature on the counter, then prepare and add the fresh glaze before serving.
Why did my blueberries sink to the bottom?
This usually happens for two reasons: the batter was too thin, or the blueberries weren’t coated in flour. Tossing the berries in 1 tablespoon of flour helps them “grip” the batter and stay suspended while the cake bakes.
Can I reduce the amount of sugar in this recipe?
You can reduce the granulated sugar in the loaf by up to 1/4 cup (50g) without drastically affecting the texture. However, sugar provides moisture and structure in addition to sweetness, so reducing it further may result in a drier, more crumbly cake. The powdered sugar in the glaze is essential for its consistency.
Can I substitute the sour cream?
Yes, full-fat Greek yogurt is an excellent substitute for sour cream and can be used in a 1:1 ratio. It provides the same moisture and tangy flavor. In a pinch, you could also use buttermilk, but the crumb may be slightly less rich.
