The Ultimate Lemon Blueberry Loaf: A Moist & Zesty Recipe
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 1 hour 20 minutes (plus cooling)
Key Takeaways
- Incredibly Moist & Tender: This recipe uses buttermilk and a precise mixing method to create a super moist, soft crumb that melts in your mouth.
- Bright, Zesty Flavor: Packed with fresh lemon zest, lemon juice, and juicy blueberries, every bite is a perfect balance of sweet and tangy.
- Beginner-Friendly Recipe: With clear, step-by-step instructions, this homemade loaf cake is simple to make from scratch, even for new bakers.
- Perfect for Any Occasion: An ideal treat for brunch, an afternoon snack with tea, or a simple family-friendly dessert.
- Freezer-Friendly: This loaf freezes beautifully, making it a great make-ahead option for busy days or unexpected guests.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Recipe
Get ready to fall in love with the best Lemon Blueberry Loaf you’ve ever baked. This simple recipe creates a beautifully moist and tender cake, bursting with juicy blueberries and a bright, zesty lemon flavor that shines through in every bite. The crumb is perfectly soft, thanks to the buttermilk and the technique of creaming the butter and sugar properly. Topped with a sweet and tangy lemon glaze, this loaf cake strikes the perfect balance between indulgent and refreshing.
What makes this homemade loaf truly special is its simplicity and reliability. It’s a forgiving recipe that delivers consistent, bakery-quality results from scratch. Whether you’re looking for the perfect addition to a weekend brunch, a delightful afternoon treat to enjoy with a cup of coffee, or a simple dessert that the whole family will adore, this Lemon Blueberry Loaf is the answer. It’s a classic combination for a reason, and this recipe elevates it to perfection.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the secret to achieving the perfect texture for this moist Lemon Blueberry Loaf. Here’s what you’ll need:
For the Lemon Blueberry Loaf
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for tossing the blueberries.
- Baking Powder: 1 teaspoon to give the loaf a beautiful rise.
- Salt: 1/2 teaspoon to balance the sweetness and enhance flavors.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature for a fluffy crumb.
- Granulated Sugar: 1 cup (200g) provides sweetness and moisture.
- Large Eggs: 2, at room temperature, to bind the ingredients.
- Lemon Zest & Juice: 1 tablespoon finely grated zest (from ~2 lemons) and 2 tablespoons (30ml) of fresh juice for a bright, citrusy punch.
- Buttermilk or Plain Yogurt: 1/2 cup (120ml), at room temperature, for a tender, moist texture.
- Blueberries: 1 cup (150g), fresh or frozen. Do not thaw if using frozen.
For the Simple Lemon Glaze
- Powdered Sugar: 1 cup (120g), sifted to ensure a smooth, lump-free glaze.
- Fresh Lemon Juice: 2-3 tablespoons (30-45ml), to create a thick but pourable consistency.
Step-by-Step Instructions
Follow these simple steps to bake the perfect loaf from scratch.
- Step 1: Prep Oven and Pan. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray. Line it with parchment paper, leaving an overhang on the long sides to easily lift the cake out later.
- Step 2: Combine Dry Ingredients. In a medium bowl, whisk together the 1 1/2 cups of all-purpose flour, baking powder, and salt. This step ensures the leavening is evenly distributed for a consistent rise. Set aside.
- Step 3: Cream Butter and Sugar. In a large mixing bowl, use an electric hand mixer or stand mixer to beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become very light, pale, and fluffy. This incorporates air and is key to a tender cake.
- Step 4: Add Eggs and Lemon. Add the room-temperature eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the lemon zest and fresh lemon juice until just combined.
- Step 5: Alternate Wet and Dry Ingredients. With the mixer on low speed, add the dry ingredients in three parts, alternating with the buttermilk in two parts (Flour, Buttermilk, Flour, Buttermilk, Flour). 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 or frozen blueberries with the remaining 1 tablespoon of flour. This coating prevents them from sinking. Gently fold the coated blueberries into the batter with a rubber spatula.
- Step 7: Bake the Loaf. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes. The loaf is done when a toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter.
- Step 8: Cool Completely. Let the loaf cool in the pan on a wire rack for 15 minutes. Then, use the parchment handles to lift it out and place it directly on the wire rack to cool completely (about 2 hours). The cake must be fully cool before you add the glaze.
- Step 9: Prepare and Apply the Glaze. Once cool, whisk the sifted powdered sugar and 2 tablespoons of lemon juice in a small bowl. Add more juice, a little at a time, until you reach your desired consistency. Drizzle the glaze over the top of the loaf, allowing it to drip down the sides. Let the glaze set for at least 30 minutes before slicing.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Loaf
- Room Temperature is Crucial: Using room temperature butter, eggs, and buttermilk is essential. It allows the ingredients to emulsify properly, creating a smooth batter and a light, tender crumb. Cold ingredients can lead to a curdled batter and a dense cake.
- Do Not Overmix: This is the most important rule for a tender loaf cake. Once you add the flour, mix on the lowest speed and stop as soon as the flour is incorporated. Overmixing develops gluten, which results in a tough, dry texture.
- Fresh vs. Frozen Blueberries: Both work perfectly! If using frozen, add them directly to the batter without thawing. This prevents them from bleeding color and turning your batter purple.
- Avoid a Gummy Bottom: Don’t let the loaf cool completely in the pan. After 15 minutes, remove it and place it on a wire rack to allow air to circulate, preventing the bottom from becoming soggy.
- Prevent Over-Browning: If the top of your loaf is browning too quickly before the center is cooked, loosely tent it with a piece of aluminum foil for the final 15-20 minutes of baking.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for raspberries or chopped strawberries for a different flavor profile.
- Add a Crumble Topping: Before baking, sprinkle a simple streusel topping (flour, sugar, butter, and cinnamon) over the batter for a crunchy texture.
- Orange Cranberry Loaf: In the fall or winter, substitute the lemon with orange zest and juice, and the blueberries with dried cranberries for a festive twist.
- Flour Substitutions: While all-purpose flour gives the best texture, you can replace up to half of it with white whole wheat flour for extra nutrients, though this will create a denser cake. Cake flour can also be used for an even finer, more delicate crumb.
How to Serve & Store Your Lemon Blueberry Loaf
This delicious Lemon Blueberry Loaf is wonderfully versatile. Serve slices on their own for a simple breakfast or afternoon snack, or warm them slightly and add a dollop of Greek yogurt or a smear of butter. It pairs perfectly with a hot cup of coffee or tea.
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 enjoyed at room temperature. To freeze, wrap the unglazed loaf tightly in plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight on the counter before glazing and serving. For another fantastic dessert idea, try our moist banana bread recipe next!
Watch: How to Make It
Frequently Asked Questions
Why did my blueberries sink to the bottom of the loaf?
This common issue is easily solved! Tossing the blueberries in a tablespoon of flour before folding them into the batter helps them “grip” the batter and stay suspended. A batter that is too thin can also be a cause, so ensure your ingredient measurements are accurate.
Can I freeze this Lemon Blueberry Loaf?
Absolutely! This loaf freezes exceptionally well. For the best results, freeze it whole and without the glaze. Wrap it tightly in plastic wrap, then a layer of foil, and it will last for up to 3 months. Thaw at room temperature and apply the fresh glaze before serving.
Can I reduce the sugar in this recipe?
You can reduce the granulated sugar by up to 1/4 cup (50g) without a major impact. However, remember that sugar contributes not just to sweetness but also to the moisture and tender structure of the cake. A significant reduction may result in a drier, more crumbly loaf.
Can I make this loaf cake gluten-free?
Yes, you can 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.
