The Ultimate Lemon Blueberry Loaf: A Moist & Zesty Recipe
Estimated reading time: 7-9 minutes | Prep time: 20 minutes | Total time: 1 hour 40 minutes
Key Takeaways
- Unforgettable Flavor & Texture: This loaf boasts an incredibly moist and tender crumb, bursting with bright, zesty lemon flavor and juicy blueberries in every single bite. The sweet and tangy lemon glaze on top provides the perfect finish.
- Simple & Beginner-Friendly: A truly straightforward and easy dessert recipe that comes together with basic kitchen equipment. The step-by-step instructions make this homemade loaf cake foolproof, even for new bakers.
- Perfect for Making Ahead: This Lemon Blueberry Loaf stores beautifully and the flavors deepen overnight, making it an ideal make-ahead treat. It’s a freezer-friendly dessert, so you can always have a delicious slice on hand.
- Versatile for Any Occasion: Serve it as a delightful breakfast, a star at brunch, or a simple afternoon snack with coffee or tea. It’s a family-friendly dessert that everyone will love.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Welcome to what is sure to become your new favorite recipe: the perfect Lemon Blueberry Loaf. This isn’t just another loaf cake; it’s a slice of sunshine. Imagine a beautifully moist, tender crumb that melts in your mouth, studded with plump, juicy blueberries that burst with sweetness. Now, add a vibrant, zesty lemon flavor that cuts through the richness, all topped off with a simple yet elegant lemon glaze. It’s a symphony of flavors and textures that is both comforting and refreshing.
What makes this homemade recipe truly special is its simplicity. You don’t need to be a professional baker to achieve a bakery-quality result. We’ve broken down the process into easy-to-follow steps, ensuring a perfect texture every time. Whether you’re looking for a delightful addition to your weekend brunch, a sweet treat to enjoy with your afternoon tea, or a simple dessert to share with family and friends, this Lemon Blueberry Loaf Cake is the answer. It’s a classic combination for a reason, and this recipe elevates it to a whole new level of deliciousness.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to creating the best Lemon Blueberry Loaf. Here is exactly what you’ll need for the cake and the simple lemon glaze.
For the Lemon Blueberry Loaf
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for coating the blueberries. Flour provides the structure for the loaf.
- Baking Powder: 1 1/2 teaspoons. This is our leavening agent, which helps the loaf rise and become light.
- 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. Using room temperature butter is essential for a fluffy, tender crumb.
- Granulated Sugar: 1 cup (200g). Provides sweetness and moisture.
- Large Eggs: 2, at room temperature. Eggs bind the ingredients and add richness.
- Vanilla Extract: 1 teaspoon. Adds a wonderful background warmth to the flavor profile.
- Lemon Zest & Juice: Zest of 2 medium lemons (about 2 tablespoons) and 1/4 cup (60ml) of fresh lemon juice. Fresh is non-negotiable for that bright, citrusy punch!
- Milk: 1/2 cup (120ml), at room temperature. Adds moisture for a tender cake. Whole milk is preferred for richness.
- Blueberries: 1 1/2 cups (220g), fresh or frozen. The star of the show!
For the Simple Lemon Glaze
- Powdered Sugar: 1 cup (120g), sifted to ensure a smooth, lump-free glaze.
- Fresh Lemon Juice: 2-3 tablespoons. Used to thin the glaze to a perfect drizzling consistency.
Step-by-Step Instructions
Follow these simple steps from scratch to bake a flawless loaf cake. Remember to measure your ingredients accurately for the best results!
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease your 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the longer sides. This overhang will act as handles to easily lift the finished loaf out of the pan.
- Whisk Dry Ingredients: In a medium-sized bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and salt. Whisking ensures the leavening agents are evenly distributed, which leads to a consistent rise. Set this bowl aside.
- Cream Butter and Sugar: In a separate large bowl, use an electric hand mixer or a stand mixer fitted with a paddle attachment to beat the softened unsalted butter and granulated sugar together on medium-high speed for about 3-4 minutes. The goal is to get the mixture light, pale, and fluffy. This process, called creaming, incorporates air into the batter, which is key for a tender cake.
- Add Eggs and Flavorings: Add the room-temperature eggs one at a time, making sure to beat well after each addition until it’s fully incorporated. Scrape down the sides of the bowl as needed. Next, mix in the vanilla extract, fresh lemon zest, and lemon juice on low speed. The batter may look curdled at this stage; this is completely normal.
- Alternate Wet and Dry Ingredients: With the mixer on its lowest speed, add the dry ingredient mixture in three additions, alternating with the milk in two additions. Start and end with the dry ingredients (Flour, Milk, Flour, Milk, Flour). Mix only until just combined after each addition. Be careful not to overmix the batter.
- Fold in the Blueberries: In a small bowl, gently toss the blueberries (fresh or frozen) with the remaining 1 tablespoon of flour. This simple trick helps prevent the berries from sinking to the bottom of your loaf. Gently fold the flour-coated blueberries into the batter using a rubber spatula until they are evenly distributed.
- Bake to Perfection: Pour the batter into your prepared loaf pan and use the spatula to spread it into an even layer. Bake for 50-60 minutes. The loaf is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
- Cool the Loaf: Remove the loaf from the oven and allow it to cool in the pan on a wire cooling rack for about 20 minutes. Then, use the parchment paper overhangs to carefully lift the loaf out and place it directly onto the wire rack to cool completely. It’s crucial that the loaf is completely cool before you add the glaze.
- Prepare and Drizzle the Glaze: While the loaf cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice. Keep whisking until the glaze is smooth and has a pourable consistency. If it’s too thick, add more lemon juice by the teaspoon. If it’s too thin, add a bit more powdered sugar. Drizzle the glaze over the cooled loaf, let it set for about 30 minutes, then slice and enjoy!
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Loaf
- Room Temperature is Key: For a smooth, well-emulsified batter, ensure your butter, eggs, and milk are all at room temperature. This allows them to combine uniformly, creating a lighter, fluffier texture in your finished loaf.
- Do Not Overmix: Once you begin adding the flour, mix on the lowest speed and only until the flour is just incorporated. Overmixing develops gluten, which can result in a tough, dense, and chewy loaf cake instead of a light and tender one.
- Maximize the Lemon Flavor: For an extra burst of citrus, rub the lemon zest into the granulated sugar with your fingertips before you cream it with the butter. This releases the essential oils in the zest, infusing the entire loaf with an intense lemon aroma and flavor.
- The Flour-Coating Trick: Don’t skip tossing your blueberries in flour! This light coating absorbs excess moisture from the berries and helps them grip the batter, preventing them all from sinking to the bottom during baking.
Easy Variations You Can Try
- Different Berries: This recipe works wonderfully with other berries. Try substituting the blueberries with fresh or frozen raspberries, chopped strawberries, or even blackberries.
- Add a Streusel Topping: For extra texture and flavor, add a simple streusel topping before baking. Combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold cubed butter, and a pinch of cinnamon until crumbly, then sprinkle over the batter.
- Gluten-Free Option: You can make this a gluten-free Lemon Blueberry Loaf by substituting the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
- Dairy-Free Option: To make it dairy-free, substitute the butter with a vegan butter substitute and the milk with a plant-based milk like almond, soy, or oat milk.
How to Serve & Store Your Lemon Blueberry Loaf
This Lemon Blueberry Loaf Cake is absolutely delicious served on its own, perhaps gently warmed. It also pairs wonderfully with a dollop of whipped cream, a smear of cream cheese, or a scoop of vanilla bean ice cream for a more decadent dessert experience. For storage, keep the loaf in an airtight container at room temperature for up to 3 days. If you need to store it longer, it will keep in the refrigerator for up to a week. To serve from the fridge, you can let slices come to room temperature or warm them in the microwave for 10-15 seconds to restore their soft texture. If you loved this recipe, try our reader-favorite moist banana bread next!
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Absolutely! Do not thaw the frozen blueberries before using them. Add them to the batter straight from the freezer and make sure to toss them in the tablespoon of flour. This is especially important with frozen berries to prevent them from bleeding their color throughout the batter.
Can I freeze this Lemon Blueberry Loaf?
Yes, this loaf cake freezes beautifully, making it a great make-ahead option. For the best results, allow the loaf to cool completely and freeze it 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 on the counter at room temperature before glazing and serving.
Can I reduce the amount of sugar in this recipe?
You can safely reduce the sugar by about 1/4 cup (50g) without drastically affecting the final result. However, keep in mind that sugar provides more than just sweetness—it also contributes to the moisture and tender texture of the cake. Reducing it further may result in a drier, less tender loaf.
Why did my blueberries sink to the bottom of the loaf?
This is a common issue that is easily fixed! It usually happens if the blueberries were not coated in flour before being added to the batter, or if the batter was too thin. Tossing the berries in a tablespoon of flour helps them grip the batter and remain suspended. Ensure your measurements are accurate to maintain the right batter consistency.
Can I use bottled lemon juice instead of fresh?
For the absolute best and brightest flavor, fresh lemon juice is highly recommended. Bottled lemon juice lacks the vibrant, zesty punch of fresh lemons and can sometimes have a slightly bitter aftertaste. Since lemon is a star flavor in this recipe, using fresh ingredients will make a noticeable difference.
