The Ultimate Lemon Blueberry Loaf: A Moist & Zesty Recipe
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 1 hour 50 minutes
Key Takeaways
- Unbelievably Moist Crumb: Discover the secret to a tender, moist loaf cake that stays fresh for days, thanks to the perfect ratio of butter, sugar, and milk.
- Bright & Zesty Flavor: This recipe uses both fresh lemon zest and juice for a vibrant, authentic citrus flavor that perfectly complements the sweet, juicy blueberries.
- Beginner-Friendly Method: With clear, step-by-step instructions, even novice bakers can achieve a beautiful, bakery-quality loaf cake from scratch.
- Freezer-Friendly & Versatile: This lemon blueberry loaf freezes exceptionally well, making it a perfect make-ahead dessert for brunches, parties, or a simple afternoon treat.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Get ready to fall in love with your new favorite homemade dessert: the perfect Lemon Blueberry Loaf. This simple recipe creates an incredibly moist, tender, and flavorful loaf cake that strikes the perfect balance between sweet and tart. Each bite is packed with the bright, zesty flavor of fresh lemons and studded with juicy, plump blueberries that burst with sweetness. It’s a classic combination that never fails to impress.
What makes this recipe truly special is its foolproof method and unforgettable texture. By following a few key steps, like using room temperature ingredients and a simple flour-coating trick for the berries, you’ll achieve a beautiful loaf with an even crumb and perfectly suspended fruit. This isn’t just a cake; it’s a versatile treat that’s perfect for a weekend brunch, an afternoon snack with coffee, or a light and refreshing family-friendly dessert. The sweet and tangy lemon glaze on top is the finishing touch that takes this delightful loaf cake from great to absolutely irresistible.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the first step to baking the perfect lemon blueberry loaf. Here’s exactly what you’ll need:
For the Loaf Cake:
- All-Purpose Flour: 1 3/4 cups (210g), plus 1 tablespoon for coating the blueberries.
- Baking Powder: 2 teaspoons for the perfect rise.
- Salt: 1/2 teaspoon to balance the sweetness.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature.
- Granulated Sugar: 1 cup (200g) for sweetness and a tender crumb.
- Large Eggs: 2, at room temperature.
- Lemon Zest: Zest of 2 large lemons for a bright, aromatic flavor.
- Fresh Lemon Juice: 2 tablespoons (30ml).
- Whole Milk or Buttermilk: 1/2 cup (120ml), at room temperature, for moisture.
- Blueberries: 1 1/2 cups (220g), fresh or frozen.
For the Simple Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted to prevent lumps.
- Fresh Lemon Juice: 2-3 tablespoons (30-45ml).
Step-by-Step Instructions
Follow these simple steps to create a stunning loaf cake from scratch. This easy-to-follow guide breaks down the process into manageable parts.
- Step 1: Preheat and Prep Pan. First, preheat your oven to 350°F (175°C). Then, grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides to make lifting the cake out easier later.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 1 3/4 cups (210g) of all-purpose flour, the baking powder, and the salt. Combining these ingredients now ensures they are evenly distributed throughout the batter. After whisking, set this bowl aside.
- Step 3: Cream Butter and Sugar. In a separate large bowl, use an electric hand mixer or stand mixer to beat the softened butter and granulated sugar on medium-high speed. Continue creaming for about 3-4 minutes. The mixture should become very light, pale, and fluffy.
- Step 4: Add Eggs and Lemon Flavor. Next, add the room-temperature eggs one at a time, beating well after each addition until fully incorporated. It is important to scrape down the sides of the bowl with a spatula as needed. Afterwards, mix in the fresh lemon zest and lemon juice until just combined.
- Step 5: Alternate Wet and Dry Mixtures. With the mixer set to low speed, begin adding the dry ingredients in three parts, alternating with the milk in two parts. You will start and end with the flour mixture. Mix only until the last streaks of flour disappear; it is crucial not to overmix the batter at this stage.
- Step 6: Fold in the Blueberries. In a small, separate bowl, gently toss the blueberries with the reserved 1 tablespoon of flour until they are lightly coated. This simple technique helps prevent the berries from sinking to the bottom of the cake. Subsequently, use a rubber spatula to gently fold the floured blueberries into the finished batter.
- Step 7: Bake the Loaf Cake. Carefully pour the batter into your prepared loaf pan and use the spatula to smooth the top. Bake in the preheated oven for 50-60 minutes. The cake is perfectly baked when a wooden skewer inserted into the center comes out with only a few moist crumbs attached.
- Step 8: Cool the Cake. Once baked, remove the pan from the oven and let the loaf cake cool in the pan on a wire rack for 15 minutes. After this initial cooling period, use the parchment paper overhangs to carefully lift the cake out of the pan. Allow it to cool completely on the wire rack before you add the glaze.
- Step 9: Prepare the Lemon Glaze. While the cake is cooling, prepare the simple lemon glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh lemon juice. If the glaze is too thick, add more lemon juice, one teaspoon at a time, until it reaches a smooth, drizzling consistency.
- Step 10: Glaze and Serve. Ensure the loaf cake is completely cool before glazing. Drizzle the lemon glaze over the top, allowing it to drip attractively down the sides. Let the glaze set for about 20-30 minutes before slicing and serving your delicious homemade Lemon Blueberry Loaf.
Watch: How to Make It
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. Cold ingredients can cause the batter to curdle and result in a dense, unevenly baked cake.
- Avoid Overmixing: Once you begin combining the wet and dry ingredients, mix only until they are just incorporated. Overmixing develops the gluten in the flour, which can lead to a tough and rubbery final texture.
- Fresh vs. Frozen Blueberries: Both fresh and frozen blueberries work well. If using frozen, do not thaw them first. Tossing them in flour while still frozen prevents them from bleeding color into the batter and helps them stay suspended.
- Don’t Skip the Zest: The most potent, bright lemon flavor comes from the oils in the lemon peel. For the best flavor, use the zest of two large lemons and rub it into the granulated sugar with your fingers before creaming it with the butter. This infuses the sugar with lemon oil.
Easy Variations You Can Try
- Lemon Raspberry Loaf: Swap the blueberries for an equal amount of fresh or frozen raspberries for a different tangy twist.
- Add a Crunch: Fold in 1/2 cup of chopped walnuts or pecans along with the blueberries for added texture.
- Orange Cranberry Loaf: Substitute the lemon zest and juice with orange zest and juice, and use dried cranberries instead of blueberries for a festive variation.
- Gluten-Free Lemon Blueberry Loaf: For a gluten-free version, use a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
How to Serve & Store Your Lemon Blueberry Loaf
This lemon blueberry loaf is wonderful served at room temperature with a hot cup of tea or coffee. For an extra touch of indulgence, you can serve a slice slightly warmed with a dollop of clotted cream, 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 3 days. Alternatively, you can store it in the refrigerator for up to 5 days, though this may make the crumb slightly firmer. Allow refrigerated cake to come to room temperature for 15-20 minutes before serving for the best texture.
To Freeze: This loaf freezes exceptionally well. You can freeze the entire loaf or individual slices, either glazed or unglazed. Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw frozen cake at room temperature before serving. If you loved this easy dessert, be sure to try our famous moist banana bread recipe next!
Frequently Asked Questions
Why did my blueberries sink to the bottom of the loaf?
This is a common issue! The most effective way to prevent sinking is by tossing the blueberries in a tablespoon of flour before folding them into the batter, as instructed in Step 6. The light flour coating helps the berries “grip” the batter and prevents them from sinking during the bake.
Can I freeze this lemon blueberry loaf?
Absolutely! For best results, freeze the loaf unglazed. Allow the cake to cool completely, then wrap it tightly in a double layer of plastic wrap and a final layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight on the counter, then prepare and add the fresh glaze before serving for the best taste and presentation.
Can I reduce the sugar in this recipe?
We do not recommend reducing the sugar by more than 1/4 cup (50g). Sugar provides more than just sweetness; it is critical for the cake’s moist texture, tender crumb, and browning. Reducing it too much will result in a drier, less flavorful, and more crumbly cake.
Can I use a different type of flour?
This recipe is developed for all-purpose flour for the best texture. You could substitute half of it with whole wheat pastry flour for a nuttier flavor, but the cake will be slightly denser. For a gluten-free version, use a high-quality 1-to-1 gluten-free baking flour blend containing xanthan gum and expect a similar great result.
