The Ultimate Lemon Blueberry Loaf Cake: A Moist & Zesty Recipe
Estimated reading time: 7-9 minutes | Prep time: 20 minutes | Total time: 1 hour 20 minutes (plus cooling)
Key Takeaways
- Unbelievably Moist Crumb: This recipe uses buttermilk and oil to guarantee a tender, moist loaf cake that stays fresh for days.
- Bright & Zesty Flavor: Packed with fresh lemon zest, lemon juice, and bursting 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.
- Freezer-Friendly & Make-Ahead: This cake freezes beautifully, making it a perfect make-ahead dessert for holidays, parties, or busy weekdays.
- Versatile Serving Options: Delicious on its own with coffee or tea, or dressed up with a scoop of vanilla ice cream for a more decadent dessert.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Cake Recipe
Get ready to fall in love with the most delightful, bakery-quality Lemon Blueberry Loaf Cake you’ve ever tasted. This simple recipe creates an incredibly moist and tender loaf, bursting with juicy blueberries and a bright, zesty lemon flavor that sings of sunshine. The batter, enriched with buttermilk and a touch of oil, guarantees a soft crumb that never dries out. To finish, a sweet and tangy lemon glaze is drizzled over the top, creating the perfect crackly crust that complements the soft cake beneath.
What makes this homemade loaf cake so special is its perfect texture and balanced flavor. It’s the ideal family-friendly dessert for any occasion, from a casual weekend brunch to an elegant afternoon tea or a special holiday gathering. It’s a straightforward, no-fuss recipe that delivers consistently amazing results. Whether you’re a seasoned baker or just starting, you’ll find this easy dessert recipe a joy to make and even more of a joy to share. So, preheat your oven and let’s bake a loaf of pure happiness!
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this Lemon Blueberry Loaf Cake. Here’s what you’ll need:
For the Loaf Cake:
- All-Purpose Flour: 2 cups (240g), plus 1 tablespoon for coating the blueberries.
- Baking Powder: 2 teaspoons (8g) to give the cake a beautiful lift.
- Salt: 1/2 teaspoon (3g) 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 to ensure a smooth batter.
- Vanilla Extract: 1 teaspoon for warmth and depth of flavor.
- Fresh Lemon Zest: 2 tablespoons, from about 2 large lemons, for that bright citrus aroma.
- Fresh Lemon Juice: 2 tablespoons (30ml).
- Buttermilk or Plain Yogurt: 1/2 cup (120ml), at room temperature, for moisture and tang.
- Vegetable Oil: 1/4 cup (60ml) for an extra moist and tender crumb.
- Blueberries: 1 1/2 cups (220g), fresh or frozen.
For the Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted to prevent lumps.
- Fresh Lemon Juice: 2-3 tablespoons (30-45ml).
Step-by-Step Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides to easily lift the cake out later.
- Combine Dry Ingredients: In a medium bowl, whisk together the 2 cups of all-purpose flour, baking powder, and salt. This step ensures the leavening agents are evenly distributed for a consistent rise.
- Cream Butter and Sugar: In a large bowl with an electric stand mixer or hand mixer, beat the room temperature butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is very light, pale, and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Mix in the vanilla extract, fresh lemon zest, and vegetable oil on low speed until just combined.
- Alternate Dry and Wet Mixtures: With the mixer on low, add one-third of the dry ingredients, followed by half of the buttermilk. Repeat with another third of the flour, the remaining buttermilk, and finish with the last of the flour. Mix only until no large streaks of flour remain. Be careful not to overmix, as this can lead to a dense cake.
- Fold in Blueberries: In a separate small bowl, gently toss the blueberries with 1 tablespoon of flour. This light coating prevents them from sinking to the bottom. Carefully fold the flour-coated blueberries into the batter with a rubber spatula.
- Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top. Bake on the center rack 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.
- Cool Completely: Let the loaf cool in the pan on a wire rack for 15 minutes. Then, use the parchment paper to lift the cake out and let it cool completely on the rack, which can take about 2 hours. The cake must be fully cool before glazing.
- Make the Lemon Glaze: Once the cake is cool, whisk the sifted powdered sugar and 2 tablespoons of lemon juice in a small bowl. Add more lemon juice, 1/2 teaspoon at a time, until you reach your desired pourable consistency.
- Glaze and Serve: Place the cooled loaf on a wire rack over a baking sheet to catch drips. Pour the glaze over the top, letting it drizzle down the sides. Let the glaze set for 20-30 minutes before slicing and enjoying your delicious homemade Lemon Blueberry Loaf Cake.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Loaf Cake
- Room Temperature is Key: Using room temperature butter, eggs, and buttermilk is crucial. It allows the ingredients to emulsify, creating a smooth batter and a light, uniform crumb in the final cake.
- Do Not Overmix: Once you begin adding the flour, mix on the lowest speed and only until it’s just incorporated. Overmixing develops gluten, which results in a tough, dense loaf instead of a soft and tender one.
- Coat Those Berries: The simple trick of tossing blueberries in a tablespoon of flour is the secret to preventing them from sinking to the bottom. This helps suspend them evenly throughout the cake.
- Cool Before Glazing: Be patient! If the cake is even slightly warm, the glaze will melt and soak in rather than setting up on top. A completely cool cake ensures a beautiful, crisp glaze.
Easy Variations You Can Try
- Add a Streusel Topping: Before baking, sprinkle a mixture of flour, brown sugar, cinnamon, and cold butter over the top for a crunchy, delicious 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 1-2 tablespoons of poppy seeds to the dry ingredients for a lovely texture and flavor.
- Orange Cranberry Loaf: In the fall, substitute the lemon with orange zest and juice, and swap the blueberries for fresh or dried cranberries.
How to Serve & Store Your Lemon Blueberry Loaf Cake
This loaf cake is fantastic served on its own, perhaps slightly warmed, with a hot cup of coffee or tea. For a more decadent dessert experience, serve a thick slice with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a side of fresh lemon curd. It makes a wonderful centerpiece for brunch or a delightful afternoon treat.
To store your Lemon Blueberry Loaf Cake, keep it in an airtight container at room temperature for up to 3 days. For longer storage, it will keep in the refrigerator for up to a week. The cake is best enjoyed at room temperature, so allow any refrigerated slices to sit out for about 20-30 minutes before serving. If you loved this recipe, you should try our classic moist banana bread next!
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work wonderfully in this recipe. Do not thaw them before using; add them directly to the batter while still frozen. Tossing them in flour is especially important to prevent them from bleeding color into the batter and sinking.
Can I freeze this Lemon Blueberry Loaf Cake?
Absolutely! This loaf freezes very well. For best results, freeze it without the glaze. Wrap the completely cooled loaf tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing and 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, sugar provides more than just sweetness; it contributes to the cake’s moisture and tender texture. Reducing it further may result in a drier, less flavorful loaf.
Why did my loaf cake turn out dense and gummy?
A dense or gummy texture is typically caused by overmixing the batter after adding the flour, which overdevelops gluten. It can also be a sign of underbaking. To avoid this, mix only until the flour streaks disappear, and test for doneness with a skewer—it should come out with moist crumbs, not wet batter.
