The Ultimate Lemon Blueberry Loaf: A Moist & Zesty Recipe
Estimated reading time: 7-9 minutes | Prep time: 20 minutes | Total time: 2 hours 50 minutes (includes cooling)
Key Takeaways
- Unbelievably Moist Crumb: The combination of sour cream and a careful mixing method results in a tender, moist loaf cake that stays fresh for days.
- Bright, Balanced Flavor: Bursts of juicy blueberries are perfectly complemented by a zesty lemon flavor in both the cake and the sweet glaze.
- Beginner-Friendly Recipe: With detailed step-by-step instructions and pro tips, even novice bakers can achieve a perfect, bakery-quality result from scratch.
- Freezer-Friendly & Make-Ahead: This loaf freezes beautifully, making it an excellent dessert to prepare in advance for parties, holidays, or busy weeks.
- Versatile Serving Options: Delicious on its own with coffee or tea, but can be elevated with a scoop of vanilla ice cream or a dollop of fresh whipped cream.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf
Get ready to fall in love with your new favorite go-to treat. This simple recipe for Lemon Blueberry Loaf strikes the perfect balance between sweet and tart, with a tender, buttery crumb that simply melts in your mouth. Each slice is bursting with juicy blueberries and infused with a bright, zesty lemon flavor that shines through from the cake to the crackly glaze on top. It’s the kind of homemade dessert that feels both elegant and comforting, making it ideal for everything from a quiet morning with a cup of coffee to a beautiful centerpiece for a brunch gathering.
What makes this particular recipe stand out is its incredibly moist texture, a result of using full-fat sour cream and being careful not to overmix the batter. We’ll walk you through the simple techniques that guarantee a perfect bake every time, like how to keep your blueberries from sinking and the secret to a light, fluffy crumb. This family-friendly dessert is not only easy to make from scratch but also a joy to share. Whether you’re a seasoned baker or just starting, this lemon blueberry loaf cake will become a staple in your repertoire.
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the key to achieving the perfect texture for this lemon blueberry loaf. Below is a detailed list of what you’ll need, with precise measurements in both cups and grams for accuracy.
For the Loaf Cake:
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for tossing the blueberries. Flour provides the structure for the loaf.
- Baking Powder: 2 teaspoons. This is our primary leavening agent, giving the loaf its beautiful rise.
- Salt: 1/2 teaspoon. Salt is a crucial flavor enhancer that balances the sweetness.
- Unsalted Butter: 1/2 cup (113g), softened to room temperature. Using room temperature butter is essential for a fluffy, well-creamed base.
- Granulated Sugar: 1 cup (200g). Provides sweetness, moisture, and helps create a tender crumb.
- Large Eggs: 2, at room temperature. Eggs bind the ingredients together, add richness, and help with leavening.
- Fresh Lemon Zest: 1 tablespoon (from about 2 medium lemons). The zest contains aromatic oils that deliver a powerful, fresh lemon flavor.
- Vanilla Extract: 1 teaspoon. Adds a layer of warm, aromatic flavor that complements the lemon and blueberries.
- Sour Cream or Full-Fat Greek Yogurt: 1/2 cup (120g), at room temperature. This is the secret to an ultra-moist loaf cake! The acidity also tenderizes the gluten.
- Fresh Blueberries: 1 1/2 cups (220g), rinsed and dried.
For the Simple Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted to remove lumps.
- Fresh Lemon Juice: 2-3 tablespoons. Provides the tart flavor for the glaze and controls its consistency.
Equipment Needed:
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper
- Large and medium mixing bowls
- Electric stand mixer with a paddle attachment, or a hand mixer
- Rubber spatula
- Whisk & Zester
- Wire cooling rack
- Digital kitchen scale (recommended for accuracy)
Step-by-Step Instructions
Follow these detailed steps to create a flawless Lemon Blueberry Loaf from scratch. The key is in the technique, so take your time with each stage.
- Step 1: Preparation. First, position your oven rack in the center and preheat to 350°F (175°C). Grease your 9×5 inch loaf pan with butter or non-stick spray. For easy removal, line the pan with parchment paper, allowing it to overhang on the two longer sides. These “slings” will help you lift the loaf out after baking.
- Step 2: Combine Dry Ingredients. In a medium-sized bowl, whisk together the 1 1/2 cups (180g) of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Whisking for about 30 seconds helps distribute the baking powder evenly, which ensures a consistent rise. Set this bowl aside.
- Step 3: Cream Butter, Sugar, and Zest. In a large mixing bowl using an electric mixer, beat the softened unsalted butter and granulated sugar on medium-high speed for 3-4 minutes. The mixture should become visibly lighter in color, pale, and fluffy. This step is crucial as it whips air into the batter, which creates a light and tender crumb. Add the fresh lemon zest and beat for another 30 seconds to release its fragrant oils into the fat.
- Step 4: Incorporate Eggs and Vanilla. With the mixer on medium speed, add the room temperature eggs one at a time. Beat well after each addition until it is fully incorporated before adding the next. Scrape down the sides and bottom of the bowl with a spatula as needed. If your eggs are cold, the batter may curdle, but it will come back together. Mix in the vanilla extract.
- Step 5: Alternate Dry and Wet Ingredients. Turn the mixer speed down to low. Add the dry flour mixture in three parts, alternating with the room temperature sour cream in two parts. Always begin and end with the dry ingredients (Flour -> Sour Cream -> Flour -> Sour Cream -> Flour). Mix only until just combined after each addition. A few streaks of flour remaining are fine—do not overmix!
- Step 6: Fold in the Blueberries. In a separate small bowl, gently toss the fresh blueberries with the remaining 1 tablespoon of flour. This light coating absorbs excess moisture and helps prevent the berries from sinking to the bottom of the cake. Gently fold the floured blueberries into the batter using a rubber spatula until they are evenly distributed.
- Step 7: Bake the Loaf. Pour the batter into your prepared loaf pan and spread it into an even layer with your spatula. Bake for 50-60 minutes. To check for doneness, insert a wooden skewer or toothpick into the center of the loaf. It should come out with a few moist crumbs attached, but no wet batter. If it’s browning too quickly, you can tent it loosely with aluminum foil for the last 10-15 minutes of baking.
- Step 8: Cool the Loaf. Remove the loaf from the oven and let it cool in the pan on a wire rack for about 20 minutes. Then, use the parchment paper overhangs to carefully lift the loaf out of the pan. Place it directly on the wire rack to cool completely. This can take up to 2 hours. Ensuring it’s fully cool is vital to prevent the glaze from melting right off.
- Step 9: Prepare the Lemon Glaze. While the loaf is cooling, make the glaze. In a small bowl, whisk the sifted powdered sugar with 2 tablespoons of fresh lemon juice. Stir until smooth. The glaze should be thick but pourable. If it’s too thick, add more lemon juice, 1/2 teaspoon at a time. If it’s too thin, add a bit more sifted powdered sugar.
- Step 10: Glaze and Serve. Once the loaf is completely cool to the touch, place a baking sheet or paper towel under the wire rack to catch any drips. Drizzle the lemon glaze over the top, letting it cascade down the sides. Allow the glaze to set for about 30 minutes before slicing with a serrated knife and serving. Enjoy!
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Loaf
- Room Temperature is Key: This isn’t just a suggestion! Using room temperature butter, eggs, and sour cream is critical for a smooth, emulsified batter. Cold ingredients can cause the batter to curdle and result in a dense, heavy loaf.
- Do Not Overmix: The most common mistake in making quick breads is overmixing after the flour is added. Mix on the lowest speed and stop as soon as the flour streaks disappear. Overmixing develops gluten, which leads to a tough, dry, and rubbery cake.
- The Blueberry Flour Trick: Tossing blueberries in flour is a classic baker’s trick for a reason. It works! The flour coating helps the berries “grip” the batter, preventing them from sinking into a soggy layer at the bottom.
- Zest Before Juicing: Always zest your lemons when they are whole and firm. It’s much more difficult to zest a soft, squishy lemon after you’ve juiced it.
- Measure Flour Correctly: For best results, use a kitchen scale. If you don’t have one, use the “spoon and level” method: fluff up your flour, spoon it into your measuring cup, and then level it off with a straight edge. Do not scoop directly from the bag, as this compacts the flour and can add too much to the recipe.
Easy Variations You Can Try
- Different Berries: Swap the blueberries for raspberries, chopped strawberries, or even blackberries. Note that raspberries are more delicate, so fold them in very gently.
- Add a Crumble Topping: Before baking, sprinkle a simple crumble topping (made from flour, sugar, butter, and a pinch of cinnamon) over the batter for a delightful crunchy texture.
- Citrus Swap: For a different flavor profile, try using orange zest and juice or lime zest and juice instead of lemon.
- Make it into Muffins: Pour the batter into a lined 12-cup muffin tin and bake for 20-25 minutes, or until a toothpick comes out clean. This is a great option for grab-and-go treats.
- Add Nuts: For extra crunch and flavor, fold in 1/2 cup of chopped walnuts or pecans along with the blueberries.
How to Serve & Store Your Lemon Blueberry Loaf
This lemon blueberry loaf is perfectly delicious served at room temperature just as it is, perhaps with a cup of tea or coffee. For an even more decadent experience, try warming a slice slightly in the microwave (about 10-15 seconds) and serving it with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a smear of tangy lemon curd.
Room Temperature Storage: To store, allow the loaf to cool completely and the glaze to set. Keep it in an airtight container or wrap it tightly in plastic wrap. It will stay moist and fresh at room temperature for up to 4 days.
Freezer Storage: This loaf freezes exceptionally well, making it a perfect make-ahead dessert. You can freeze the entire loaf or individual slices. Wrap the un-glazed or glazed loaf tightly in a layer of plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To enjoy, thaw the loaf overnight in the refrigerator and allow it to come to room temperature before serving. For more baking inspiration, explore our full dessert archive.
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them before using them, as this will cause them to release excess purple juice and stain the batter. Toss the frozen berries directly in the 1 tablespoon of flour and gently fold them in. You may need to add an extra 5-10 minutes to the total baking time.
Why did my blueberries sink to the bottom of the cake?
This common issue usually has two culprits. First, you may have forgotten to toss the blueberries in flour before adding them to the batter; this step is crucial for helping them stay suspended. Second, your batter might be too thin, often a result of overmixing or using melted butter instead of softened, creamed butter.
Can I reduce the amount of sugar in this recipe?
You can reduce the granulated sugar in the cake by up to 1/4 cup (50g) without a major impact. However, keep in mind that sugar provides more than just sweetness; it also contributes to the loaf’s moisture, tenderness, and structure. Reducing it further may result in a drier, more crumbly loaf.
How do I prevent my loaf cake from being dry?
To ensure a moist lemon blueberry loaf, be sure to measure your flour correctly (preferably with a scale), use full-fat sour cream or Greek yogurt, don’t overmix the batter, and be careful not to overbake it. Check for doneness at the 50-minute mark and remove it from the oven as soon as a skewer comes out with moist crumbs.
Can I substitute the sour cream?
Yes, full-fat plain Greek yogurt is an excellent 1:1 substitute for sour cream and will yield a similarly moist and tender result. You could also use buttermilk, though the crumb may be slightly less dense. Avoid using low-fat or fat-free versions, as the fat content is crucial for the cake’s texture.