Zesty Lemon Blueberry Loaf (Incredibly Moist!)

The Ultimate Moist Lemon Blueberry Loaf: A Simple Recipe

Estimated reading time: 7 minutes  |  Prep time: 20 minutes  |  Total time: Approx. 3.5 hours

Key Takeaways

• Unforgettable Flavor & Texture: This recipe delivers an incredibly moist, tender crumb bursting with juicy blueberries and a bright, zesty lemon flavor from fresh zest and a tangy glaze.
• Beginner-Friendly Recipe: This simple, from-scratch recipe is perfect for bakers of all skill levels and comes together with basic pantry staples and clear, easy-to-follow steps.
• Perfect for Making Ahead: This loaf is freezer-friendly! Simply bake, cool completely, and freeze the un-glazed loaf for a delicious homemade dessert you can enjoy anytime.
• Versatile Serving Options: It’s the perfect companion for your morning coffee, a delightful afternoon tea treat, or a simple family-friendly dessert served with a scoop of vanilla ice cream.

Why You’ll Love This Lemon Blueberry Loaf Recipe

There are few things more delightful than the bright, sunny aroma of a freshly baked Lemon Blueberry Loaf filling your kitchen. This recipe is the epitome of comfort baking, combining the tangy zest of fresh lemons with sweet, jammy bursts of blueberries in every single bite. We’ve perfected this recipe to ensure an ultra-moist and tender crumb that stays fresh for days, making it the only one you’ll ever need. It’s a simple recipe that delivers bakery-quality results right from your own oven.

What makes this loaf cake truly special is its perfect balance of flavors and textures. The batter, enriched with yogurt or sour cream, creates a beautifully soft cake that melts in your mouth. The sweet and tart lemon glaze drizzled over the top adds an extra layer of citrusy goodness that perfectly complements the fruit within. Whether you’re looking for a simple family-friendly dessert, a beautiful addition to a brunch menu, or a thoughtful homemade gift, this Lemon Blueberry Loaf is guaranteed to impress. It’s an easy dessert that feels wonderfully elegant yet is surprisingly straightforward to create from scratch.

Ingredients You’ll Need

Using high-quality, room-temperature ingredients is the secret to achieving the perfect texture for this Lemon Blueberry Loaf. Here’s exactly what you’ll need:

For the Lemon Blueberry Loaf Cake:

• All-Purpose Flour: 1 3/4 cups (210g), plus 1 tablespoon for coating berries. Flour provides the structure for the cake.
• Baking Powder: 1 1/2 teaspoons. This is our primary leavening agent, helping the loaf rise beautifully.
• Fine Sea Salt: 1/2 teaspoon. Salt enhances all the other flavors.
• Unsalted Butter: 1/2 cup (113g), softened to room temperature. Using softened butter is crucial for a light and fluffy texture.
• Granulated Sugar: 1 cup (200g). Provides sweetness, moisture, and helps create a tender crumb.
• Large Eggs: 2, at room temperature. Eggs bind the ingredients and add richness.
• Lemon Zest: Zest of 2 large lemons (about 2 tablespoons). This is where the brightest, most fragrant lemon flavor comes from.
• Vanilla Extract: 1 teaspoon. Complements the lemon and adds a touch of warmth.
• Full-Fat Plain Yogurt or Sour Cream: 1/2 cup (120ml), at room temperature. This is the key to an ultra-moist cake.
• Fresh Lemon Juice: 2 tablespoons (30ml). Adds a tangy flavor that cuts through the sweetness.
• Blueberries: 1 1/2 cups (220g), fresh or frozen.

For the Tangy Lemon Glaze:

• Powdered Sugar: 1 cup (120g), sifted. Sifting prevents lumps and ensures a smooth glaze.
• Fresh Lemon Juice: 2-3 tablespoons (30-45ml).

Equipment Needed:

• 9×5 inch (23×13 cm) loaf pan
• Parchment paper
• Large, medium, and small mixing bowls
• Electric hand mixer or stand mixer
• Rubber spatula
• Microplane or fine zester
• Whisk
• Wire cooling rack

Step-by-Step Instructions

Follow these simple steps to create a flawless loaf from scratch. The key is not to overmix the batter!

1. Step 1: Preheat and Prepare. First, position a rack in the center of your oven and preheat it to 350°F (175°C). Next, grease the bottom and sides of your 9×5 inch loaf pan. Finally, line the pan with parchment paper, leaving an overhang on the two longer sides to act as handles for easy removal later.
2. Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 1 3/4 cups of all-purpose flour, baking powder, and fine sea salt. This step ensures the leavening agents are evenly distributed, which results in a consistent rise. Set this bowl aside.
3. Step 3: Cream Butter, Sugar, and Zest. In a large mixing bowl, using an electric mixer, beat the softened butter and granulated sugar on medium-high speed. Continue beating for about 3-4 minutes until the mixture is very light, pale, and fluffy. Then, add the lemon zest and beat for another 30 seconds to release its fragrant oils.
4. Step 4: Incorporate Eggs and Vanilla. 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 with a spatula as needed. Afterwards, beat in the vanilla extract. The mixture should look smooth and emulsified.
5. Step 5: Mix Wet Ingredients. In a small bowl or measuring cup, stir together the plain yogurt (or sour cream) and fresh lemon juice. This combination adds incredible moisture and a tender crumb. Do not worry if it looks slightly curdled.
6. Step 6: Alternate Dry and Wet Mixtures. With the mixer on low speed, add the dry ingredients in three additions, alternating with the yogurt mixture in two additions. Begin and end with the dry ingredients (Dry, Wet, Dry, Wet, Dry). Mix only until just combined after each addition to avoid overworking the gluten.
7. Step 7: Add the Blueberries. In a small bowl, gently toss the blueberries with the remaining 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the cake. Then, carefully fold the floured blueberries into the batter using a rubber spatula.
8. Step 8: Bake the Loaf. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes. The cake is done when a wooden skewer inserted into the center comes out with a few moist crumbs attached, but no wet batter.
9. Step 9: Cool the Cake. Let the loaf cake cool in the pan on a wire rack for 15 minutes. After this initial cooling, use the parchment paper overhangs to carefully lift the cake out of the pan. Place it directly on the wire rack to cool completely, which usually takes about 2 hours.
10. Step 10: Prepare and Apply the Glaze. Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice until smooth. If the glaze is too thick, add more lemon juice, 1/2 teaspoon at a time. Drizzle the glaze over the top of the cooled loaf and allow it to set for 20-30 minutes before slicing and serving.

Watch: How to Make It

Baking Tips, Variations & Substitutions

Pro Tips for the Perfect Lemon Blueberry Loaf

• Use Room Temperature Ingredients: For a smooth, emulsified batter, ensure your butter, eggs, and yogurt are all at room temperature. This allows them to combine uniformly, trapping air which results in a lighter, fluffier cake.
• Don’t Overmix the Batter: Once you add the flour, mix only until it’s just combined. Overmixing develops gluten, which can lead to a tough, dense loaf instead of a tender one.
• Fresh is Best for Flavor: While bottled lemon juice works in a pinch, fresh-squeezed lemon juice and fresh lemon zest provide a much brighter, more vibrant flavor. The oils in the fresh zest are essential for that signature aroma.
• How to Prevent Sinking Blueberries: Tossing the blueberries in a tablespoon of flour before folding them into the batter is the key trick. The flour absorbs some of the fruit’s moisture and helps it grip the batter, preventing the berries from sinking.

Easy Variations You Can Try

• Add a Crumble Topping: Before baking, sprinkle a mixture of flour, sugar, cold butter, and a pinch of cinnamon over the top for a delicious streusel crust.
• Swap the Berries: This recipe works well with other berries like raspberries, blackberries, or chopped strawberries.
• Add Poppy Seeds: For a classic combination, add 1 tablespoon of poppy seeds to the dry ingredients for a lovely texture and nutty flavor.
• Make it Gluten-Free: 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 different, but it will still be delicious.

How to Serve & Store Your Lemon Blueberry Loaf

This Lemon Blueberry Loaf is perfect served at room temperature on its own, with a cup of tea or coffee. For an extra decadent treat, a slice can be served slightly warmed with a dollop of whipped cream or a scoop of vanilla bean ice cream.

To store, keep the cake in an airtight container at room temperature for up to 4 days. You can also store it in the refrigerator for up to a week, though this may make the cake denser; let it come to room temperature before serving for the best texture. For longer storage, wrap the un-glazed loaf tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before glazing and serving. If you enjoyed this recipe, you should try our famous moist banana bread next!

Frequently Asked Questions