The Ultimate Lemon Blueberry Loaf Cake: A Moist & Zesty Recipe
Estimated reading time: 7 minutes | Prep time: 20 minutes | Total time: 2 hours 30 minutes
Key Takeaways
- Perfect Texture & Flavor: This recipe yields an incredibly moist and tender crumb, bursting with bright, zesty lemon flavor and sweet pockets of juicy blueberries.
- Beginner-Friendly Method: With clear, step-by-step instructions, this is a simple, no-fail recipe perfect for bakers of all skill levels.
- Make-Ahead & Freezer-Friendly: This loaf cake stores beautifully and freezes exceptionally well, making it a perfect make-ahead dessert for any occasion.
- Versatile Serving Options: Delicious on its own for breakfast or an afternoon snack, and elegant enough to be served as a dessert with a dollop of whipped cream.
Table of Contents
Why You’ll Love This Lemon Blueberry Loaf Cake Recipe
Welcome to what is sure to become your new favorite family-friendly dessert! This homemade Lemon Blueberry Loaf Cake is the perfect harmony of sweet and tart, with a wonderfully moist, tender crumb that simply melts in your mouth. Each slice is studded with juicy blueberries that burst with flavor, all wrapped in a bright, zesty lemon-infused cake and topped with a simple yet elegant lemon glaze. It’s a simple recipe that delivers impressive, bakery-quality results every single time.
What makes this loaf cake truly special is its texture. By creaming the butter and sugar properly and using room temperature ingredients, we create a light and airy batter that bakes into a beautifully soft cake. The simple trick of tossing the blueberries in a bit of flour prevents them from sinking, ensuring you get a perfect distribution of fruit in every single bite. This is more than just a cake; it’s the perfect companion for your morning coffee, a delightful treat for an afternoon snack, or an easy yet impressive dessert for brunch with friends.
Whether you’re a seasoned baker or just starting your journey, this from-scratch recipe is designed to be straightforward and rewarding. We’ll walk you through every step, from zesting the lemons to drizzling the final glaze, to ensure your Lemon Blueberry Loaf Cake comes out flawlessly. Get ready to fill your kitchen with the incredible aroma of citrus and baked goods!
Ingredients You’ll Need
Using high-quality, room temperature ingredients is the key to achieving the perfect texture for this delightful lemon blueberry loaf cake. Here’s what you’ll need to gather:
For the Loaf Cake:
- All-Purpose Flour: 1 1/2 cups (180g), plus 1 tablespoon for tossing the blueberries. This provides the structure for the cake.
- Baking Powder: 1 teaspoon. This is our leavening agent that helps the loaf rise beautifully.
- 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 light and fluffy crumb.
- Granulated Sugar: 1 cup (200g). Provides sweetness and contributes to the cake’s moist texture.
- Large Eggs: 2, at room temperature. Room temperature eggs mix more evenly into the batter, creating a uniform texture.
- Vanilla Extract: 1 teaspoon. Adds a warm background note that complements the lemon and blueberry flavors.
- Fresh Lemons: You’ll need the juice of 1-2 lemons (for 2 tablespoons of juice) and the zest of 2 medium lemons. Fresh is always best for a vibrant flavor!
- Whole Milk or Buttermilk: 1/2 cup (120ml), at room temperature. This adds moisture and richness to the cake.
- Fresh Blueberries: 1 1/2 cups (220g). The star of the show! You can also use frozen blueberries (see FAQ).
For the Simple Lemon Glaze:
- Powdered Sugar: 1 cup (120g), sifted to ensure a smooth, lump-free glaze.
- Fresh Lemon Juice: 2-3 tablespoons. Adjust to achieve your desired pouring consistency.
Equipment Needed:
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper
- Large and medium mixing bowls
- Electric stand mixer or a hand mixer
- Rubber spatula, whisk, measuring cups and spoons
- Kitchen scale (for precise measurements)
- Citrus zester or microplane
- Wire cooling rack
Step-by-Step Instructions
Follow these simple steps from scratch to create the most delicious homemade lemon blueberry loaf cake. Let’s get baking!
- Step 1: Prep Oven and Pan. First, preheat your oven to 350°F (175°C). Next, generously grease a 9×5 inch loaf pan with butter or baking spray and line it with parchment paper. Be sure to leave 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 1/2 cups (180g) of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Combining these ingredients now ensures they are evenly distributed throughout the batter, which helps the cake rise evenly.
- Step 3: Prepare the Blueberries. In a separate small bowl, gently toss the fresh blueberries with 1 tablespoon of flour until they are lightly coated. This simple step is crucial because it helps prevent the berries from sinking to the bottom of the pan while baking.
- Step 4: Cream Butter and Sugar. In a large bowl with an electric mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes. You should continue mixing until the mixture becomes very light, pale, and fluffy. This process incorporates air, which is the secret to a tender crumb.
- Step 5: Add Eggs and Flavorings. Then, add the room temperature eggs one at a time, beating well after each one to ensure they are fully incorporated. Following this, mix in the vanilla extract, fresh lemon juice, and lemon zest until just combined. Scrape down the sides of the bowl with a spatula as needed to ensure everything is mixed well.
- Step 6: Alternate Wet and Dry Ingredients. Reduce the mixer speed to low. Add the dry flour mixture in three additions, alternating with the milk in two additions (Dry, Milk, Dry, Milk, Dry). Always begin and end with the dry ingredients. Mix only until the last streaks of flour disappear, as overmixing can develop gluten and make the cake tough.
- Step 7: Fold in the Blueberries. Finally, remove the bowl from the mixer. Using a rubber spatula, gently fold the flour-coated blueberries into the finished batter. Be careful to mix just enough to distribute them evenly without crushing the fruit and staining the batter.
- Step 8: Bake the Loaf. Carefully pour the batter into your prepared loaf pan and use the spatula to smooth the top. Bake for 50-60 minutes in the preheated oven. The cake is ready when a wooden skewer inserted into the center comes out with a few moist crumbs attached, but no wet batter.
- Step 9: Cool the Loaf. Allow the loaf cake to cool in the pan on a wire rack for about 15-20 minutes. Subsequently, use the parchment paper overhangs to carefully lift the loaf from the pan. Let it cool completely on the wire rack before you add the glaze. A completely cool cake prevents the glaze from melting right off.
- Step 10: Prepare the Lemon Glaze. While the cake is cooling, prepare the simple glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of lemon juice until you have a smooth, pourable consistency. If the glaze is too thick, add more lemon juice, half a teaspoon at a time. If it’s too thin, add a bit more powdered sugar.
- Step 11: Glaze and Serve. Once the loaf is completely cool to the touch, drizzle the lemon glaze over the top, letting it drip artfully down the sides. Allow the glaze to set for at least 20 minutes before slicing and serving your delicious homemade Lemon Blueberry Loaf Cake. Enjoy!
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Loaf Cake
- Use Room Temperature Ingredients: This is non-negotiable for a perfect texture! For a smooth, uniform batter, ensure your butter, eggs, and milk are all at room temperature. This allows them to emulsify properly, creating a lighter and more tender cake crumb.
- Don’t Overmix the Batter: After you add the flour, mix only until it’s just combined. Overmixing develops gluten, which can lead to a tough, dense, and rubbery loaf cake instead of a soft one. Gentle folding is key.
- Fresh Lemon is Best: For the brightest and most vibrant flavor, always use freshly squeezed lemon juice and freshly grated zest. The bottled juice simply cannot compare in taste. For an extra lemon kick, rub the zest into the granulated sugar with your fingers before creaming it with the butter. This releases the oils in the zest for maximum flavor.
- Check for Doneness Correctly: Ovens can vary, so start checking the cake around the 50-minute mark. A wooden skewer or toothpick is the best tool. If it comes out with wet batter, it needs more time; if it comes out with a few moist crumbs, it’s perfect. If it’s completely clean, it may be slightly over-baked.
Easy Variations You Can Try
- Other Berries: Feel free to substitute the blueberries with fresh or frozen raspberries, chopped strawberries, or even blackberries for a different fruity twist.
- Add a Streusel Topping: For extra texture, add a simple crumble topping before baking. Mix 1/2 cup flour, 1/4 cup brown sugar, a pinch of cinnamon, and 1/4 cup of cold, cubed butter until crumbly. Sprinkle over the batter before it goes into the oven.
- Gluten-Free Option: You can make this loaf gluten-free by using a high-quality 1-to-1 gluten-free all-purpose flour blend that contains xanthan gum.
- Dairy-Free Option: Substitute the butter with a plant-based butter stick and the milk with a full-fat oat milk or almond milk for a dairy-free version.
How to Serve & Store Your Lemon Blueberry Loaf Cake
This Lemon Blueberry Loaf Cake is delightful served on its own, perhaps with a cup of tea or coffee. It can also be elevated with a dollop of whipped cream, a smear of cream cheese, or a small scoop of vanilla bean ice cream for a more decadent dessert experience. To store, keep the cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it in an airtight container for up to a week. This cake also freezes exceptionally well. Wrap the entire loaf (or individual slices) tightly in plastic wrap and then a layer of aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before enjoying. If you love this easy dessert, you should also try our reader-favorite moist banana bread recipe.
Watch: How to Make It
Frequently Asked Questions
Why did my blueberries sink to the bottom of the cake?
This is a common issue that is easily preventable! The most likely reason is that the blueberries were not tossed in a tablespoon of flour before being added to the batter. The light flour coating helps suspend the fruit within the thick batter as it bakes. A batter that is too thin can also cause this problem, so be sure to measure your ingredients accurately.
Can I use frozen blueberries instead of fresh?
Yes, absolutely. Do not thaw the frozen blueberries before using them, as this can release excess moisture and stain the batter. Toss them in flour just as you would with fresh berries and fold them directly into the batter. You might need to add an extra 3-5 minutes to the total baking time.
Can I freeze this lemon blueberry loaf cake?
Yes, this loaf freezes beautifully, making it a great make-ahead option. You can freeze it whole or in individual slices, either glazed or unglazed. For best results, wrap it securely in two layers of plastic wrap and a final layer of aluminum foil to prevent freezer burn. It will keep well for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Can I reduce the sugar in this recipe?
You can reduce the granulated sugar to 3/4 cup (150g) if you prefer a less sweet, more tart cake. However, keep in mind that sugar provides more than just sweetness; it also contributes to the cake’s moisture and tender texture. Reducing it further may result in a drier, more crumbly loaf.
